Chicken nuggets are very easy to make. I used to use regular flour, but now I just use almond flour. I like to grind my own almond flour to make this recipe because the whole almonds with the skin adds a bit more color to the coating.
I usually use breast meat, but you could use thigh meat as well. Pound until the meat is of uniform thickness and cut into nugget-sized squares.
In a small bowl mix scramble two eggs, you will be dipping your chicken into this bowl first. In another small bowl, add 1/2 cup almond flour, 1/4 teaspoon sea salt and other herbs or spices which you prefer.
Melt some butter, ghee or coconut oil in a cast iron skillet and heat slowly. I have found that when cooking with almond flour I need to cook slower than I used to with wheat flour. I used to almost always cook at 5 which is medium on my electric stove, but now I am cooking more often at 4, and sometimes even 3.
When the butter/fat is melted and bubbling, dip the chicken squares (using a fork) into the eggs, then dip into the almond flour mixture. Put into the skillet and fry until browned on one side and turn over to brown on the other side.
It will take about five minutes or so on each side. The chicken may not get completely done during browning, depending on the thickness of the nuggets, so you may need to put the nuggets into the oven at 350°F for 15-20 minutes until done.
These are a big hit around here and they are delicious dipped in Avocado Mayo Dressing.
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