Grain + Gluten Free Chicken Nuggets

Ingredients:

• 2 lbs chicken breast cut into bite size cubes

• About 1 cup of ghee

• 2 quarts/ 8 cups water

• 2 tsp coarse sea salt (for the brine)

• 3/4 cup arrowroot flour

• 1 tbsp salt for batter

• 1 tbsp paprika

• Black pepper

• 2 tsp dried parsley (garnish)

• 1 tbsp salt to sprinkle on top (garnish)

Instructions:

1. Create a salt brine by adding coarse sea salt to the water + add chicken. Let the chicken soak in the fridge for 30 minutes.

2. Drain the chicken and lay flat on paper towels and pat dry

3. Add all  (EXCEPT parsley) and flour together in bowl. Coat the chicken pieces in a thin layer of mixture and place in bowl ( I put this all in bowl and shake)

4. Heat a large skillet on medium high and add 1/2 cup of ghee

5. Cook the chicken for 2-4min on each side until golden brown. Fry in batches to avoid crowding. When fully cooked, transfer each batch to paper towel on plate to dry and absorb excess oils.

6. Sprinkle salt and parsley on top.

7. Toss in buffalo sauce or dip in favorite sauce. I like to dip in Primal Kitchen ketchup or Side Dish Ranch.