![]() I send them at room temperature, but if you child prefers them hot, pack them inside a thermos. You can also pack leftovers inside a lunchbox and make an awesome school lunch! Of course, if you don’t have coconut flour, feel free to use all purpose flour but the texture will not be the same. It was the breading texture I was after and not without the “odd texture” that some grain free/gluten free foods can have. This recipe can be enjoyed by everyone, not just gluten and grain free people. When I say “severe” the last time he ate chicken was 5 years ago… sometime around 1. He has gotten past his severe texture issues with chicken and throughly enjoys these. ![]() I actually love this recipe now for more reasons than the taste. I guess we should thank him, since I wasn’t going to photograph or post it this recipe at all. He was so excited to help me make the recipe that he begged to photograph them as well (thus the plain, un-styled by a 6 year old, photos). My son, who can’t eat a regular Chick-Fil-A nuggets ( he eats gluten free), ate these 3 days in a row. When I say, “fry” I don’t mean deep fry… I mean about ½ an inch deep in your large pan. Instead, I tweaked the seasoning a little and fried it in coconut oil. The baked batch did not brown or turn crispy so I ditched that idea. Monica shared her recipe with her readers (and with me) but my toughest critic, Sofia, said something was “missing.” I made one batch baked and one pan fried.
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