This is a little play on a past recipe. I’m sure some people prefer chicken nuggets to chicken fingers…

Add some sweet potato fries and you’ve got a very-kid friendly recipe!

Chicken Nuggets
4 boneless, skinless chicken thighs
1 c. potato starch
1 egg
1/2 c. red palm oil or coconut oil
garlic powder
salt
pepper

1. Chop chicken into 2 bite-sized pieces.
2. In a bowl, whisk egg and add chicken to coat.
3. In another bowl, add starch and spices and mix well.
4. Add chicken to the starch mix and toss to coat.
5. In a heavy bottom skillet, add 1/2 c. oil over high heat.
6. Once oil is sizzling hot, add chicken pieces in one layer. Flip when first side is crispy brown. (Turn heat down to medium/medium-high if it starts smoking so you don’t burn the chicken, but you still want the oil to be hot.)

Dairy-Free Ranch (a blog favorite!)

2 c. cashews
1 1/2 c. water
1 lemon, juiced
1/4 c. olive oil
pinch of lemon zest
1 heaping tsp. garlic powder
1 heaping tsp. onion powder
salt and pepper to taste
2 Tbsp. rice vinegar
3-4 sprigs of parsley, leaves only

1. Setting aside olive oil and parsley, add all ingredients to your blender and blend until smooth (add a little more water if it’s not blending well).
2. As the blender runs, add in the olive oil. Add parsley last.