Einkorn Chicken Nuggets
2 cups (240 g) of fresh ground Einkorn flour
1 Tablespoon salt
1 Tablespoon garlic powder
2 Tablespoons smoked paprika
3/4 Tablespoon onion powder
1 teaspoon ground cayenne
1 teaspoon pepper
2 eggs
About 2 1/2 to 3lbs. of chicken or 4 to 5 large chicken breasts
14 oz coconut oil for frying
1. Mix flour and seasonings together in a large bowl
2. Break the eggs in a separate bowl and beat until thoroughly mixed
3. Cut the chicken into one-inch pieces
4. Coat each piece of chicken in the eggs. Remove each piece with a fork and allow the excess egg to drip off the chicken.
5. After coating the chicken in egg, place each piece into the flour mixture and toss to make sure to coat evenly.
6. Heat the coconut oil in a pan over medium low heat. Place each piece in the hot oil and cook for approximately 3-4 minutes then flip and cook for an additional 1-2 minutes until golden brown. You will need to adjust your heat to keep the oil at a low simmer.
7. Place on a plate with paper towel to drain off excess oil
8. Serve with your favorite sauce
*For spicier chicken nuggets add more cayenne to the recipe.
*If your chicken nuggets are tough, it is because they were overcooked. Simply reduce the cooking time and you will produce that delicious, juicy, tender chicken nugget that we all crave.
Old Fashioned Einkorn Dumplings
4 cups (480 g) fresh ground Einkorn
3½ teaspoons salt
4 eggs
2 cups of milk
2 Tablespoons olive oil
1 quart (4 cups) chicken broth
1. Combine the Einkorn and salt together in a large bowl.
2. Mix the eggs, milk and olive oil into the dry ingredients and mix until thoroughly combined.
3. Allow the mixture to sit for 10 minutes so the Einkorn can fully absorb the liquid ingredients.
4. Bring the broth to a simmer over medium low heat in a large pan. Add the Einkorn mixture to the broth using a 1/4 measuring cup for each dumpling while leaving a two-inch gap between each one.
5. Set a timer for 2 minutes, then using a turner or spoon gently loosen each dumpling from the bottom of the pan. They will then float to the top of the broth. Cook for an additional 8 minutes then remove with a slotted spoon. You may need to reduce the heat after several minutes to keep the broth at a gentle simmer. Keep a lid on the top of the pan while cooking the dumplings. Dumplings are best served hot and fresh but they can be covered and stored in the refrigerator for up to three days. Just simply reheat and serve. Makes approximately 28 dumplings.