Low Iodine Cassava-Crusted Chicken Nuggets
Total time40 min
Prep time20 min
Cook time20 min
4.6(7)
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Learn more →Ingredients
4 servings
For the nuggets
- 1.5 lb boneless, skinless chicken breasts
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ tsp garlic powder
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For the coating
- ½ cup cassava flour
- ¼ cup tapioca starch
- ½ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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)
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.
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