I’ve been reading about Dr. Robert C. Baker, the inventor of the chicken nugget and a professor at Cornell University. Even though I had never considered the question of who invented chicken nuggets, my first answer would probably have been McDonald’s, just because it’s hard to think of a professor “inventing” something so commonplace. But I guess, it did have to be a scientist who would come up with reconstituted chicken meat!
Ok, enough about chicken slurry – I just thought those were “interesting” tidbits. This recipe uses whole chicken breasts (although you can also use chicken tenders, which is the meat close to the breast but that has a little white tendon attached to it). I’ve always found it easier to buy chicken breasts (which I keep frozen in my freezer for quick meals) and then to slice the the breasts into strips. And the “breading” for this recipe is really simple – just coconut flour with some spices.
I cut them up into approx. 1 inch by 3 inch strips.
Then I mixed together coconut flour with some Indian spices (you use Italian seasoning instead or some other combination of spices) and some salt. Do NOT add any liquids or eggs!
Simply drop each chicken strip into the “breading” and press the “breading” onto it. You’ll find that a thin layer of the “breading” sticks pretty easily to the wet surface of the chicken strips. Place the strips onto a baking tray (grease with some coconut oil if you don’t have a non-stick tray).
Pop into the oven for 20 minutes on 375F and then serve with some homemade Paleo ketchup (recipe coming) or even some tomato sauce.