Popcorn Chicken Nuggets

Time: 45 minutes
Serves: 4 

Ingredients:

600g INGLEWOOD chicken mince

1 tablespoon arrowroot or tapioca flour 
2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon chilli flakes

1 teaspoon dried oregano

1 egg, whisked

Sea salt

Extra-virgin olive oil cooking spray 
Undivided Good Fat Aioli, To Serve

Crumb
2 egg whites, whisked

60 g (1⁄2 cup) arrowroot or tapioca flour
60 g (1⁄2 cup) blanched almond meal

3 tablespoons desiccated coconut

2 tablespoons white chia seeds

1 tablespoon smoked paprika

1⁄2 teaspoon sea salt 

Method:

Preheat the oven to 180°C and line a baking tray with baking paper.

Place the chicken mince, arrowroot or tapioca flour, spices, egg and 1 teaspoon of salt in a bowl and mix well with your hands to combine. You should have a sticky mixture that holds its form and can be rolled into small balls. If it’s too wet, add a little more arrowroot or tapioca flour; if it’s too dry, add another egg. Working with 1 heaped teaspoon of mixture at a time, roll into balls and place on a large plate.

To start on the crumb, set up three shallow bowls for a crumbing station. Add the whisked egg white to one bowl, place the arrowroot or tapioca flour in another and combine the almond meal, desiccated coconut, chia seeds, paprika and salt in the third bowl.

Roll each ball in the arrowroot or tapioca flour, dip in the egg wash, then coat with the almond meal crumb mixture. Place each crumbed ball on the prepared tray and spray with the olive oil so you have nice even coverage. Bake for 10–15 minutes, or until the nuggets are golden brown on the outside and cooked through. Serve hot with the good fat aioli.