Recipe: Chicken Nuggets

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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 (I used Honeyville brand and this is my affiliate link or you can make your own here), 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.

Almond Flour Coated Chicken Nuggets

 

Recipe: Chicken Nuggets
Author: 
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 lb. chicken breast, pounded and cut into nugget size squares
  • 2 eggs
  • ½ cup almond flour
  • ¼ tsp sea salt
  • herbs of choice
  • butter, ghee, or coconut oil
Instructions
  1. In a small bowl mix scramble two eggs, you will be dipping your chicken into this bowl first.
  2. In another small bowl, add almond flour , ¼ teaspoon sea salt and other herbs or spices which you prefer.\
  3. Melt some butter, ghee or coconut oil in a cast iron skillet and heat slowly.
  4. 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.
  5. Put into the skillet and fry until browned on one side and turn over to brown on the other side.
  6. 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.

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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6 comments to Chicken Nuggets

  • Jen

    Wow, these look GREAT! I totally want to move in with you to eat your yummy food. 😉

    [Reply]

    Starlene Reply:

    Hi Jen! I wish you would move to Arizona, girlfriend! 🙂

    [Reply]

  • I’ve been a vegetarian for 6 years now but the one food I miss from when I still ate is chicken nuggets! These look amazing, and if I start eating chicken again, this will be the first recipe I’ll be using 🙂

    [Reply]

    Starlene Reply:

    Hi Victoria, you might want to listen to your body and eat some meat. Many people that come to Nourishing Traditions are vegetarians whose health has been negatively affected by their diet. Thanks for commenting.

    [Reply]

  • Mildred

    Are these done with grounded chicken? Thanks! 🙂

    [Reply]

    Starlene Reply:

    Hi Mildred, these are made from whole pieces of chicken pounded with a mallet until they are the same thickness. Hope that helps. Starlene

    [Reply]

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