Ingredients
- Batter:
- 2 cups organic palm shortening, lard, tallow or duck fat for frying
- 1/2 lb. ground dark meat chicken
- 1/2 lb. ground white meat chicken
- 2 tablespoons unsalted chicken stock
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 1/2 cup garbanzo bean flour
- 3 tablespoons arrowroot powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon grain free baking powder
- 1 egg, beaten
- 1/2 cup sparkling water
Preparation
Step 1
Heat oil in a deep pot over med-high heat. Bring oil to 350°F, then reduce heat on the stove to keep a constant temperature. The oil should be about 2” high in the pot.
Combine chicken, chicken stock, ¾ teaspoon salt, ground mustard, and garlic powder in a bowl.
In a shallow and wide dish, whisk together bean flour, arrowroot, ½ teaspoon salt and baking powder. Add the egg and sparking water and stir until just combined and smooth.
Roll small portions of the meat mixture between your palms to create a nugget shape, then dip them in the batter. Shake off the excess batter and place in hot oil, working in batches of 6-8 nuggets. Cook on each side 3-4 minutes, until the batter has puffed up and is golden brown. Remove with a mesh skimmer and place on a rack lined with a paper towel to cool. Continue working in batches until you have finished the meat and batter.
Alternatively – these nuggets can be baked all at once, but they do not get nearly as crispy as they do when fried. After dipping the chicken in the batter and shaking off the excess liquid, place on a baking sheet and baked 16 minutes at 400°F.
TO FREEZE AND REHEAT:
Cool the nuggets completely then freeze in a single layer on a baking sheet. Transfer to an airtight container and store up to 3 months. To reheat, place nuggets on a baking sheet and cook 12 minutes at 400°F or 8 minutes on convection.