What chicken nuggets are supposed to be like!

When I was a child I used to absolutely LOVE chicken nuggets. I was quite a fussy eater (okay, I was very fussy) but chicken nuggets and chips were never a miss. The only problem is that most store bought chicken nuggets are not only coated in gluten loaded bread crumbs or batter but they're also pretty unhealthy. This recipe is a game changer. The nuggets are delicious, crunchy exterior with a nice, juicy and flavoursome chicken filling. Plus all the ingredients are real, healthy and nutritive. And if all that wasn't enough, they're also fun and easy to make! Watch the video on how to make them here: (or keep reading for written instructions)

Ingredients (for 9-10 large nuggets):

A chicken breast (about 200g)

Seasoning for your chicken to your preference but I recommend salt and garlic powder

2 tbsp tapioca flour

1 egg

40g quinoa flakes - you can replace these with any other gluten free cereal (in Australia I used GFWeetbix and the results were to die for)

35g shredded coconut (please trust me)

How to:

1. Start by preparing your production "train"; you're going to want to line up three bowls next to each other. In the first one you're going to place the tapioca flour. In the second bowl, break your egg and lightly whisk it with a fork until it's all one colour. The third one will contain a mix of the quinoa flakes and the shredded coconut.

Make sure the bowls the ingredients are in aren't too full, if need be separate them into two bowls to avoid extra mess.

2. Now chop the chicken into smaller pieces and pop them into a blender. This is the time to add your seasoning if you are so inclined. Blitz until you don't have any large pieces anymore.

When you look at it, the chicken should be in tiny pieces that stick together, it'll be rather mushy.

Transfer the shredded chicken to a bowl and place at the beginning of your production train.

3. The fun begins: scoop up about a tablespoon of the chicken, and using your fingers makes sure it stays together as one piece. Delicately roll it in the tapioca flour. Dust off any excess and dunk it in the egg. Then roll it in the last mixture of quinoa-coconut. At this point you can shape your golden nugget into any shape you want!

Note: at each and every "dunking" stage you want to make sure the whole chicken nugget is covered as evenly as possible. 4. Place your precious nuggets on a lined oven tray and pop into an oven that has been pre-heated to 180°C for 20 minutes, flipping them over at the half-time mark. Then serve them up with your favourite side (some homemade chips are highly recommended!) DE-LI-CIOUS! Nutritional values:

#darnyougluten #glutenfree #glutenfree #chickennuggets #fingerfood #childhoodfood #kidfriendly #healthy