1/2 cup mayonnaise
2 tablespoons brown mustard
2 tablespoons yellow mustard
2 tablespoons honey
2 drops Lemon Essential Oil
Chicken Filet Nuggets
2 lbs boneless, skinless chicken breasts, cut in 1" cubes
1/4 cup dill pickle juice
1 egg, beaten
2 tbsp coconut cream or milk
2 drops Lime Essential Oil
1/4 cup tapioca starch (potato or arrowroot starch okay)
1 tbsp paprika
1 tsp each salt and black pepper
1/2 tsp garlic powder
1 dash ground cayenne pepper
1/2 cup coconut oil for frying
Place the chicken in a resealable plastic bag and add the pickle juice; marinate in the refrigerator for an hour.
You can make the mustard sauce by combining all ingredients and keeping in refrigerator until ready to serve.
Pour out excess pickle juice. Mix the egg, milk and lime oil together. Add to bag with chicken. Let sit for five minutes. Pour off excess liquid, if there is any. The pieces should be wet but not swimming in liquid.
Combine dry ingredients and mix well. Add to bag and mix together well. Warm up skillet with oil on medium heat. Fry chicken, flipping after about 3 minutes, until nice and golden brown. Don’t overcrowd the skillet. It should take about six minutes total per batch. Drain the chicken on paper towels as you cook the others, and keep them warm in the oven.
Serve with honey mustard sauce.