Imagine biting into a perfectly golden, crispy chicken nugget that's not only incredibly delicious but also completely gluten-free and paleo-friendly. These homemade chicken nuggets are about to revolutionize your healthy eating game, proving that clean eating doesn't mean sacrificing flavor or texture. Whether you're following a strict diet or just looking for a healthier alternative to traditional fast-food nuggets, this recipe will have you and your family coming back for more!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup almond flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Cut the chicken breast into bite-sized pieces and set them aside in a bowl.
- In a separate bowl, combine the almond flour, garlic powder, onion powder, salt, and pepper. Mix well to ensure the spices are evenly distributed throughout the flour.
- In another bowl, beat the two eggs until they are well mixed. This will be used to help the almond flour adhere to the chicken pieces.
- Heat oil in a large skillet over medium-high heat. You'll want enough oil to cover the bottom of the skillet, about 1/4 inch deep.
- While the oil is heating, take a piece of chicken and dip it into the beaten eggs, ensuring it is fully coated.
- Next, transfer the egg-coated chicken piece into the bowl with the almond flour mixture. Coat it thoroughly, pressing the mixture onto the chicken to ensure it sticks. Repeat this process for all chicken pieces.
- Once the oil is hot (you can test it by dropping a small amount of the almond flour mixture into the oil; it should sizzle), carefully place the coated chicken nuggets into the skillet. Avoid overcrowding the pan; you may need to cook them in batches.
- Fry the chicken nuggets for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Once cooked, use a slotted spoon to remove the nuggets from the oil and place them on a plate lined with paper towels to drain excess oil.
- Allow the nuggets to cool slightly before serving. They can be enjoyed plain or with your favorite dipping sauce.
Tips
- Temperature is Key: Make sure your oil is at the right heat (around 350°F) before adding the nuggets. Too cool, and they'll become greasy; too hot, and they'll burn on the outside while remaining undercooked inside.
- Coating Technique: Press the almond flour mixture firmly onto the chicken to ensure a thick, even coating that will create that irresistible crunch.
- Batch Cooking: Don't overcrowd the pan. Cooking in smaller batches ensures each nugget gets crispy and cooks evenly.
- Drain Excess Oil: Always let the nuggets rest on paper towels to absorb any excess oil, keeping them crisp and not greasy.
- Dipping Sauce Options: While delicious on their own, try pairing with homemade paleo-friendly sauces like avocado mayo, herb aioli, or a spicy mustard for extra flavor.
- Storage Tip: These nuggets can be stored in the refrigerator for 3-4 days and quickly reheated in an air fryer to maintain their crispiness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 30g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 125mg
