Low Histamine Cassava-Crusted Chicken Nuggets
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the nuggets
- 1.5 lb boneless, skinless chicken breasts
Ingredient noteOn a low histamine diet, fresh poultry is naturally low in histamine, but levels climb as it is stored, so this depends on starting with very fresh or properly frozen chicken rather than on anything the recipe itself guarantees. It is likely fine when freshly cooked. If you prefer to always avoid boneless skinless chicken breasts, please tap it and change its rating to Red.
- ½ tsp fine sea salt
- ½ tsp garlic powder
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
For the coating
- ½ cup cassava flour
- ¼ cup tapioca starch
- ½ tsp fine sea salt
- ¼ tsp garlic powder
- ¼ tsp ground turmeric
- ¼ cup full-fat coconut milk
For frying
- ⅓ cup coconut oil
For serving
- 1–2 tbsp fresh lemon juice (optional)
Can be omittedlemon juice
Instructions
- 1
Cut the chicken breasts into roughly 1.5-inch pieces. In a medium bowl, toss the chicken pieces with 1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp turmeric, and 1/4 tsp ginger until evenly coated.
- 2
In a shallow bowl, whisk together the cassava flour, tapioca starch, 1/2 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp turmeric. Pour the coconut milk into a separate shallow bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!