This recipe was created on one of my low carb days when I was having a craving for chicken nuggets. I do have a healthy chicken nugget recipe (you can find it here) but this uses oats, so I needed to find a lower carb alternative. That’s when I remembered Sukrin’s fantastic Coconut Flour. It does have a subtle coconut flavour, but this isn’t overwhelming so I thought I would give it a try, and I’m glad I did as it was so delicious!
It’s quick and easy to make, as with all my recipes – so give it a try!
Prep: 15 mins
Cook: 15 mins
Yields: 2 servings
1 Chicken breast
15g Egg whites
15g Sukrin Coconut Flour
Pinch of paprika
Pinch of rock salt
Pinch of pepper
1tsp Coconut oil to greased a baking tray
1Preheat your oven to 200’c
2Before coating your chicken, spread the coconut oil on some non-stock baking paper and place this on a baking tray.
3Slice the chicken breast into even chunks or strips. The shape doesn’t matter but make sure they are all the same size so they cook at the same rate.
4Mix the coconut flour, salt, pepper and paprika together, then tip it out onto a plate.
5Put the egg whites on a separate plate.
6Tip the chicken strips out onto the egg whites and make sure each piece is well coated.
7Then take each piece of chicken and coat it in the coconut flour coating, then place this on the baking tray.
8Repeat with all the chicken and bake it for 12 minutes.
9Take the tray out of the oven, turn the chicken pieces over and bake for a further 8 minutes.
10Allow them to cool slightly then enjoy! I love mine with a squeeze of lemon juice and dunked in mayo!
11Note – Sukrin products are also available in larger Tesco, Waitrose and Holland & Barrett stores, and online at Muscle Food & Ocado.