Eloise Turner |

Low FODMAP Coconutty Chicken Nuggets

What is more kid-friendly than chicken nuggets? This healthy twist on a classic makes the perfect afternoon tea snack or easy dinner for the little ones (and big ones). You could even serve with a nice salad for something a bit more substantial. 

These nuggets are a great source of lean protein, are low FODMAP, taste incredible, and can be made with ingredients you likely already have in your kitchen.

If you give these a go, make sure you tag @fodbods on Instagram :)


  • 500 g chicken breast, diced into small cubes
  • 3/4 cup of your favourite milk (we used this one to add a nice coconutty flavour)
  • 1 tsp white vinegar
  • 1 egg
  • 1/4 cup desiccated coconut 
  • 3/4 cup buckwheat flour
  • 1 tsp paprika
  • 1 tsp mixed herbs 
  • 1 tsp salt and pepper
  • 1 tbsp extra-virgin olive oil


  1. Mix the milk, vinegar and egg together well in a small bowl.
  2. In a separate bowl, combine the coconut, flour, paprika, herbs, and salt and pepper. 
  3. Heat a fry-pan to high heat and add in the oil. 
  4. One at a time, coat each chicken piece with the milk then flour mixture and add to the pan. 
  5. Once golden, flip once then add to a pre-prepared baking tray.
  6. Place the bites into the oven at 180 degrees Celsius to ensure fully cooked through. 
  7. Serve with your favourite dipping sauce and enjoy!
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