AIP Coconut Chicken Nuggets With Orange Marmalade Sauce (Paleo, Gluten-Free)
These AIP coconut chicken nuggets combine crushed plantain chips and shredded coconut as the breading for the chicken. The sauce is made with fresh oranges and dates for a refreshing, simple orange "marmalade" dipping sauce. Perfect for kids and adults alike.
Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper (or grease it).
In a food processor, blend the plantain chips into tiny crumbles, similar to bread crumbs. Set aside.
Set up your breading station. Set out three bowls, and in the first bowl add cassava flour and salt. In the second, add coconut milk, orange juice, and maple syrup. In the third, plantain chip crumbs and coconut flakes.
First, coat each piece of chicken with the flour mixture, shake off the excess, then dip it into the coconut milk (gently shaking off any extra), then dip it into the plantain/coconut mixture coating the entire piece and pressing the chicken down so the mixture sticks. Shake off the extra coconut mixture and then transfer the chicken to the baking sheet. *The reason for shaking off the excess ingredients is to make sure the breading doesn't fall off later.
Once breaded, place each chicken piece on the baking sheet. Bake on the middle oven rack at 375 degrees for about 30 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
While the chicken is baking, make the orange marmalade sauce. Make sure the dates are soft- soak them in warm water for 10 minutes first if needed. Blend the marmalade ingredients in a food processor until smooth and thick. Add a little orange juice for a thinner consistency if preferred.
Serve the nuggets hot with the sauce on the side. Enjoy!
Notes
If you’d prefer to go with breasts rather than bite-sized pieces, bake them at 375 degrees for about 45 minutes (again, make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit).If you prefer pan-frying:Coat a large pan or skillet with enough coconut oil to coat the bottom. Heat it over medium-high heat and allow it to get hot before adding the chicken. Try to cook the whole batch at once to avoid burning the oil.Fry the chicken nuggets for 2 to 3 minutes per side, until cooked through. For chicken breasts, start with medium heat and cook about 4-5 minutes per side (always check internal temp to be sure it’s done- it should be at least 165 degrees F). Adjust the heat down as needed if it seems to be browning too fast. If cooking in two batches, wipe out the skillet between batches and then add additional coconut oil to the skillet.Substitutions:
If you don’t want to use cassava flour, tigernut flour or coconut flour would probably work pretty well (substituting 1:1 for cassava), though I haven’t tested these yet.
If you can’t use orange juice (or don’t have any), lemon juice or apple cider vinegar would work (again, substituting 1:1).
Honey can be used in place of maple syrup.
StorageThese should be stored in an airtight container, preferably in the fridge. They will stay fresh for 3-4 days. You can probably freeze these though I haven't tested this- BUT I would think they'd be less crispy when thawed and reheated.