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That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
Do you miss McDonald’s chicken nuggets? Before I was enlightened to holistic nutrition, I would literally eat McDonald’s once or twice a week. Looking back, it’s hard to believe that was the norm for me.
As bad as the quality of their ingredients was, I LOVED McDonald’s chicken nuggets as well as their McChickens.
Well, if you find yourself still missing the flavor and texture of chicken nuggets, I have really great news for you. I stumbled upon this chicken nugget lookalike… AND taste-alike. I was initially just hoping to make a tasty breaded chicken tender but discovered that the texture and flavor was off the charts and crazy similar to chicken nuggets.
I recommend that you refresh the oil once halfway through so that you don’t burn the oil or particles that come off while cooking.
You can use whatever brand you like but, I used a small bag of EPIC pork rinds which turned out to be about a cup and a half after blending.
I hope you enjoy this recipe and if you do, let us know in the comments!
- In a blender, combine pork rinds, garlic, onion, and salt. Blend until pork rinds are small crumbs.
- In a large bowl, combine pork rind mixture with cassava. Toss with hands or a utensil until well-combined.
- Slice raw chicken into small nugget-sized pieces.
- Heat a large pan with the avocado oil on medium to low heat.
- Dredge chicken in coconut milk, then in the flour mixture, and then lay into the pan. Fry for about 2-3 minutes each side or until each piece is fully cooked and golden brown.