Makes 20-25 mini chicken nuggets
Recipe by Pete Evans
Kids just love these little mouthfuls of juicy goodness. This is yummy finger food at its easiest, and a guaranteed crowd-pleaser at parties, sleepovers and special occasions.
800 grams (1 lb 12 ¼ oz) free-range organic chicken thighs
2 garlic cloves
2 segments of preserved lemon
3 teaspoons paprika (optional)
60 grams (2 oz) tapioca flour
freshly ground black pepper
2 organic, free-range eggs, plus 1 egg white
cold-pressed, virgin coconut oil or duck fat, for frying
80 ml (2 ⅔ fl oz) filtered water
aioli, optional, to serve
1. Dice the chicken into bite-sized nuggets. Crush the garlic and preserved lemon using a mortar and pestle. Transfer to a bowl along with 80 ml (2 ⅔ fl oz) of filtered water and mix well. Add the chicken nuggets to the garlic and preserved lemon and mix well. Cover and marinate in refrigerator for at least an hour, preferably overnight.
2. Drain the chicken of any excess marinade. In a bowl, mix the paprika (if using) with the tapioca flour and season with pepper. In another bowl, lightly beat the eggs and egg white. Dust each nugget in the tapioca mix, then dip it into the egg mix. Set the coated nuggets aside.
3. Pour 2.5 cm (1 inch) of oil into a deep saucepan and place over medium–high heat. Test the temperature by placing a small piece of chicken into the pan; if the oil begins to sizzle, it has reached the ideal heat for shallow-frying. Cook the chicken nuggets in batches for 3–5 minutes on each side or until golden brown and the chicken is cooked through.
4. Remove the nuggets from the pan using metal tongs or a slotted spoon, and transfer to a sheet of paper towel to drain off the excess oil. Allow the chicken nuggets to cool slightly before serving with aioli on the side.