Crispy Popcorn Chicken Nuggets

Preparation: 45 min

Preheat the oven to 400F/200C and line a baking tray with baking paper. Dice the chicken thighs into strips or nugget-sized pieces and place into a large bowl. Add the pork scratchings to a blender or food processor and blitz to an oily powder. Transfer the scratchings to a large bowl and stir through the black pepper. Pork scratchings are generally salted, but if yours are unsalted, add in ¼ tsp sea salt.

Beat the eggs in a small bowl until thoroughly combined. Pour the eggs in with the chicken pieces. Stir to ensure every piece of chicken is coated.

With one hand drop in the egg-coated chicken chunks into the pork cracking powder. With the other dry hand, coat well each of the chicken pieces and place them onto the baking tray. Keep each of your hands dedicated to a bowl as this will prevent a build-up of batter on your hands. Repeat with all the chicken pieces and arrange across the baking tray.

Bake in the center of the oven for 15-18 minutes depending on the size of your nuggets then flip them over and bake for a further 12-15 minutes or until golden and cooked through. The coating should be crisp to the touch and crunchy when the chicken nuggets are done. Serve hot with sour cream or mayo and enjoy!

carnivore lunch dinner