- To make the chicken, place 1 cup of coconut oil
in a 4-inch-deep (or deeper) cast-iron skillet over
medium heat and heat it to 350°F. - Meanwhile, prepare the egg wash and breading:
In a medium-sized bowl, beat the eggs. In another
medium-sized bowl, mix together the 1½ cups of
Parmesan cheese and the pepper. - Cut the chicken into bite-sized nuggets. Dip the
nuggets into the egg mixture, then into the cheese
mixture, coating each nugget well. - When the oil is hot, fry the nuggets in batches for
about 5 minutes or until the chicken is no longer pink
inside and the batter has a nice golden color. The exact
timing will depend on how big you make the nuggets. - To make the waffles, heat a waffle iron to high
heat. Place the shredded zucchini in a colander over the
sink and sprinkle with salt. Allow to drain for 4
minutes. Squeeze out the excess moisture. - Place the zucchini in a medium-sized bowl. Add
the 1 cup of Parmesan, butter, and eggs and mix well. - Grease the hot waffle iron. Place 3 tablespoons of
the zucchini mixture in the center of the iron and close.
Cook for 3 to 4 minutes, until the waffle is golden
brown and crisp.
sharon
(sharon)
#1