I hate to be the bearer of bad news, but in case you don’t follow 100 Days of Real Food, Chick-fil-A is laden with MSG, preservatives and TBHQ. Sad day.
I always assumed (you know what they say about assuming …) it was healthy, because it was supposedly fried in peanut oil, instead of canola or something else. And also, I justified that it was healthier because it’s closed on Sundays, so I thought they don’t cut corners on quality if they’re willing to take off for a day of rest. I should have questioned their integrity when I saw a child fearfully running from the giant hug-giving cow who can’t spell (true story).
Anyway, no more lamenting. On to a positive note. Behold, real food, homemade and easy “Chick-fil-A” nuggets.
2 tablespoons almond flour (or unbleached or whole-wheat flour if you’re not gluten-free)
2 tablespoons non-GMO cornstarch
1/4 teaspoon baking soda
1/4 teaspoon aluminum-free baking powder
2 tablespoons water
pinch of salt
1 teaspoon coconut or olive oil
2 tablespoons coconut or olive oil for frying
1 pound organic skinless, boneless chicken breast meat – cubed
- Sift flour, cornstarch, baking soda, baking powder and salt into a bowl. Pour in water, 1 tsp coconut or olive oil, and stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
- Heat coconut or olive oil in a deep fryer or large saucepan at medium-high heat. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel-lined plate.
- Eat these bad boys like you would scarf down chicken samples on toothpicks at the mall, just without the toxins or having to donn a hat or new jacket to apear to be a new customer to the sample lady.
- Consider adding soy sauce (if you’re not eating gluten-free) to the batter and sesame oil, and then top with sesame seeds to create a Sesame Chicken dish.
This is part of Fight Back Friday!