Monday, July 4, 2011

Coconut chicken nuggets

Our housemate ground up some chicken parts today, and offered to make some chicken patties for the kids' lunch. I decided no... now that we have coconut, I was going to try some chicken nuggets.

Unfortunately, I didn't really measure as I went along, so all measurements are estimates.

This was very gloppy chicken grind, so I mixed about half a cup of coconut in with it in an attempt to absorb some of the liquid and get it to hold together a bit better. It kinda worked. I don't think you'd need to do this with commercial ground meat. Alternatively, you could cut non-ground chicken up into chunks (or strips) and use that.


* 3 cups ground chicken. No, I don't know how much that is by weight. That's just the size of the container it was in.
* 2 eggs (some milk, dairy or otherwise, might work if you can't do eggs)
* 1 cup shredded coconut (I used the Let's Do Organic brand, which is very finely shredded. If you're using something not finely shredded, you might want to whizz it a bit in the food processor first)
* Seasonings to taste (I used about 1/2 tsp each of salt, garlic powder, and onion powder)
* Fat of choice if frying

(Again, all of that is an estimate. You could start with half the amount of coconut and spices and make more as needed if you're trying to avoid waste.)

Stir together coconut, salt, and spices in a bowl. Crack eggs into a separate bowl and beat them together.

Shape (or cut, if not ground) chicken into appropriately sized nuggets. Coat in egg. Roll in coconut mixture. I set them on a cookie tray until I had enough to fill the frying pan.

Heat fat of choice in frying pan. When it is hot, put nuggets in frying pan. It smells wonderful while cooking! Mine took about 10 minutes to cook thoroughly, with flipping every few minutes. Smaller ones would undoubtedly cook faster. When the coconut was nicely browned, they were adequately done.

Alternatively, you should be able to bake them at 400F for 15-20 minutes (until brown) if you'd like to avoid the frying.

This made about 20 nuggets that were about twice the size of normal fast food nuggets. Everyone who tried them loved them, and the kids came back for seconds. I think we'll have to do this again!

I took the leftover coconut and leftover egg, mixed them together into a little dumpling, and fried that as well. It was a little on the salty side, but had serious potential. Sugar/grain-free "Donut Hole" experimentation will be occurring in the very near future. (Edit: The future is now:

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