Chicken Boneless Bites

Fri, 28 February 2020

Nicola Halloran from The Wonky Spatula joins us in the AM kitchen this morning

Ingredients

• 2-3 large chicken breasts
• 1 egg – beaten
• 1/4 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup Frank’s red hot
• 1 tbsp clarified butter/ghee
• 4 stalks of celery

Method
1. Preheat the oven to 220°c (425°F).
2. Chop the chicken breasts up into bite-size pieces. Place the pieces in a bowl with the beaten egg.
3. Mix the almond and coconut flours together and lay out on a large dinner plate.
4. One by one, cover the chicken breast in egg and then roll it in the flour until coated.
5. Repeat until all of the chicken is covered.
6. Place the chicken on a wire rack and bake in the oven until golden brown and cooked through – roughly 8 minutes a side.
7. In a small saucepan heat the hot sauce and clarified butter/ ghee, for 2-3 minute – then add to a large bowl.
8. Once the chicken has finished cooking, remove from the oven and add to the bowl with the hot sauce.
9. Toss the bites in the sauce. Plate up and serve with celery sticks and any leftover hot sauce for dipping. Enjoy!