Homemade chicken nuggets with basil and lemon mayonnaise

Ingredients

Serves 4

500g boneless chicken thighs, trimmed of fat and each cut into 4

¼ of a cup of shredded coconut

¼ of a cup of raw almonds

½ cup of sesame seeds

1 clove of peeled garlic

Whizz these up together in a food processor until they resemble breadcrumbs

For the dipping sauce this is just ¼ of a cup of thick mayonnaise a few basil leaves chopped up and 1 tsp lemon juice

Method

On a plate put ¼ cup flour, I used tapioca flour, season with a little salt

In a bowl beat 1 egg with 1 tbsp of water, season with a little salt

Put your chicken in the flour, shake off then put in egg, shake off then put your crumb mix in a bag and throw your chicken in and toss to coat.

In a large pan heat 2-3 tbsp coconut oil and cook on medium for 5 or so minutes a side. Check and make sure they are cooked in the middle, they should not be pink. I served this with a big colourful salad and some mashed potato, and the mayonnaise