Grown-Up Chicken NuggetsMay 02, 2022
Who said chicken nuggets are just for kids?
Confession: I used to eat the highly processed veggie “chicken” nuggets years ago, thinking I was doing a good thing. Then I realized just how processed they really were. I've grown up since then, but not too grown up to enjoy real chicken nuggets for dinner once in awhile. 😉
The original recipe comes from www.wholesomeyum.com and uses only six ingredients, plus some spices! Omit the cayenne if you don't like it hot.
Try dipping them in a more wholesome ketchup like True Made Veggie Ketchup. It's made from tomatoes, carrots, butternut squash, and spinach, with zero added sugar!
If you like it spicy, another delicious dipping sauce is Primal Kitchen Buffalo Sauce. I love this line of condiments because they use avocado oil instead of cheap inflammatory oils like soybean and canola. Trust me, it's worth the extra cost!
Grown-Up Chicken Nuggets
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8 (4 nuggets)
- 2 medium skinless chicken breasts
- 2 tbsp. sea salt
- 1/4 cup avocado oil mayo (Chosen Foods or Primal Kitchen)
- 1 tsp. Bragg Apple Cider Vinegar
- 1 cup blanched almond flour
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 2-4 tbsp. avocado oil
- Fill a large bowl with water and two tablespoons of sea salt. Place chicken in the water and let it sit for at least 10 minutes.
- Drain and pat chicken dry.
- Cut the chicken into nugget-size pieces.
- In a small bowl, whisk together the mayonnaise and vinegar.
- In another bowl, mix the almond flour with sea salt, black pepper, cayenne pepper and garlic powder.
- Using a basting brush, coat each piece of chicken in a thin layer of the mayonnaise mixture, then press into the flour mixture.
- Heat avocado oil in a skillet over medium-high heat (2 tablespoons per batch) and cook the nuggets in a single layer about 2-3 minutes per side until golden. You will have to cook these in two batches or more depending on the size of your nuggets.
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