Low-Carb Chicken Nuggets with Almond Flour
This is an old version of chicken nuggets that has been replaced on the blog with the recipe for Low-Carb Baked Chicken Nuggets. However, I have heard from a few people who were fans of this earlier version, so I am leaving this printer friendly version here so people can find it.
(Makes two servings, but can easily be doubled or tripled, recipe inspired by Bonnie’s baked chicken with almond meal.)
2 boneless, skinless chicken breasts
1-2 T olive oil (enough to generously coat the baking sheet)
1/2 cup almond flour
1 tsp. paprika (not smoked or hot)
1/2 tsp. poultry seasoning
salt and fresh ground black pepper to taste
Turn on the oven to 400F/205C. Brush a baking sheet liberally with olive oil and put the pan in the oven to heat as the oven preheats.
Trim all visible fat and tendons from chicken breasts, then cut each breast into 5 nugget pieces (or more if you have a very large breast.) Use a meal mallet or something heavy to pound the thicker nugget pieces so they’re all the same thickness. Combine the almond flour, paprika, poultry seasoning, salt, and pepper in a bowl, mixing together well. Dip each nugget piece into the almond meal mixture, pressing on with your fingers so it coats the chicken. Coat all the nuggets before you remove the baking sheet from the oven.
When all nuggets are coated, lay them on the hot baking sheet and cook 8-10 minutes, or until the side touching the pan is lightly browned. Remove pan from oven, turn nuggets, and bake 10-12 minutes more on the second side, until nuggets are lightly browned and cooked through. (Don’t overcook.) Serve hot, with mustard or ranch dipping sauce if desired.