We love these chicken nuggets from The Domestic Man – he’s even improved the recipe along the way and they’re even BETTER than they were before! I also got to use some pickle brine from my homemade pickles (grandpa’s old recipe – look out for that!), which was super exciting. I’m writing the recipe out here, but do yourself a favor and visit his site for the original and many other delicious recipes. If you’re looking for a comfort food kind of night, this is your dinner…
2 chicken breasts, about 2lbs.
1/2 cup dill pickle juice
1/4 cup arrowroot or tapioca starch (I’ve tried both and either works fine)
2 tsp. paprika
1 tsp. salt
1 tsp. black pepper
2 eggs beaten
Cut the chicken breasts into small chunks and place in large baggie with dill pickle juice. Place in fridge for one hour and up to 6 hours. (I’ve taken it out after as little as a half hour too, and it’s been fine – sometimes you just can’t wait!) This makes the chicken soooo tender. Meanwhile, mix the dry ingredients in a wide bowl and beat the eggs in a separate bowl. Also, turn the oven to 250F to keep batches of chicken warm later on.
Pour the chicken out into a colander to strain it of most of the liquid. Put 2 tbsp coconut oil into a small fry pan (I use a 10 inch pan). Dip each piece of chicken into the dry mixture, then into the egg mixture, shaking off extra egg before placing it into the pan. Don’t crowd the chicken! Patience is truly a virtue here, but it’s worth it. Let the chicken cook for about 8 minutes, flipping halfway through. They should be crispy brown, but at this point you should put them on a baking sheet to keep warm and stay crispy while the rest of the chicken cooks. Start on the next batch and continue until all of the chicken has been used. I typically add another tablespoon of oil to the pan in between each batch.
As for our sides, we were having roasted sweet potato which the nuggets. So, while all of this chicken business was happening, the sweet potato was roasting up nicely in the oven (consequently, my oven was higher when I put the chicken in to keep warm – it was still delicious even though it hibernated in a warmer oven than recommended, proof that following the directions should not be a frightening prospect!!).
2 medium sweet potatoes cut into chunks
1-2 tbsp. coconut oil
1 tsp. salt
2 tsp. paprika
Preheat the oven to 350F. While cutting the sweet potatoes, put a couple of tablespoons coconut oil into a bowl and microwave until melted. Sprinkle the salt and paprika over the oil and then dump the sweet potato in the bowl, mixing it all up with your hands (why dirty a spoon?). Lay the sweet potatoes out on a sheet of parchment paper so that they are not touching and have space to crisp up. Cook the potatoes for about 30 minutes, and try to remember to flip them about halfway through (I always forget to do this; it’s become a bad habit). Take out of the oven and eat up!
We also had my famous spicy sauerkraut for a little good gut-health action. Check out this post for directions on how to create it!