I had an original recipe for these that required dipping pieces of chicken in egg wash then in an almond meal/tapioca flour mixture then frying. That was all fine and dandy until i discovered that my body can only take so many nuts before it goes on strike and makes my face break out like a newly hormonal teenager. Add to that the fact that the more i consume nuts, the more my eczema flares and you have the necessity for a new recipe... and so was born this concoction. The kids devoured it -- and asked for more -- that means it is post-worthy. And they freeze well too! Hope you like it too!
1 lb ground chicken
2 Tbs coconut milk
2 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 Tbs coconut flour
1 C pork rinds - pulsed in food processor to crumbs
Lard / tallow for frying
Place chicken, coconut milk, seasonings and coconut flour in food processor. Pulse until all ingredients are combined.
Form 2 inch nuggets (1/2 inch thick)
Coat with pork rind crumbs then pan fry until golden.
Drain, serve, enjoy!