These Paleo Chicken Nuggets are one of the first recipes I ever created! One night I was really craving chicken nuggets and tried to think of a way I could make them healthier. Almond flour was a new thing I had been experimenting with and became an absolute favourite - it worked a treat for the coating of these. This is a really simplified version. You could add basil and oregano to the mix too if you like a bit of herb. Also, I mostly eat this as a snack when I crave nuggets but you could also add these to a salad or have it with a side of vegetables.
PALEO CHICKEN NUGGETS
2 large chicken breast, approximately 300 grams total
1 medium sized egg
1.5 C almond meal/flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
ground himalayan rock salt & black pepper - to season
LETS MAKE IT
Preheat oven to 180 degrees Celsius on fan bake.
Cut chicken breast into nugget size pieces. Whisk egg in a bowl. Pat chicken pieces with a paper towel to remove any moisture. Place in egg mixture. Combine remaining ingredients (almond meal, paprika, onion powder, garlic powder, salt + pepper) in a separate bowl or dish.
Take chicken pieces mixture out of fridge. Take each piece of chicken one at a time. Scrape each chicken along the side of the bowl to remove excess egg. Place in the coating mixture and roll until fully covered. Pick pieces up and apply pressure ensuring that the crumb has combined with the egg giving an even coating. Lay each piece out on a lined baking tray and repeat this process until all pieces are done.
Place in oven and allow to cook for 10 minutes before flipping the nuggets and cooking for a further 10 minutes. Serve hot with an aioli or home-made tomato sauce.
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