Paleo Chicken Nuggets
These Paleo Chicken Nuggets are one of the first recipes I ever created back in 2014. 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 on keto and I found it a great alternative for flour/breadcrumbs so it worked a treat for the coating of these. This is a really simplified basic version. You could add dried basil and oregano to the mix too if you like more a herb. I usually eat it by itself when I crave nuggets but you could also add these to a salad or have it with a side of vegetables to make into a larger more balanced meal.
PALEO CHICKEN NUGGETS
INGREDIENTS
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.
YOUR RECREATIONS
I LOVE seeing your recreations of my recipes!
See below for photos of others trying out my recipe. Don’t forget to tag me in your posts @arianaomipi or send them through to me so I can see them!
