Crispy Chicken Nuggets
Chicken nuggets were a winner for dinner when I was growing up - anything you could dunk into sauce and eat with your fingers was my kinda meal. Only problem was, our chicken nuggets came from a frozen box with a generous serving of additives and random ingredients I couldn't pronounce. So it was decided... chicken nuggets needed to be health-ified! I absolutely love the simplicity of this recipe and they taste divine so tuck in (with your fingers, of course!)
Crispy Chicken Nuggets
[Paleo, Grain free, Gluten free, Dairy free, No Refined Sugars]
INGREDIENTS
500 grams chicken breast (or turkey breast)
1 egg (omit for egg-free, replace with 1 tbsp olive oil)
1 tbsp almond milk (or other milk)
1 cup almond meal
2 tbsp smokey paprika
1/2 tsp salt and pepper
1/4 tsp cayenne pepper OPTIONAL
1/4 tsp ground turmeric OPTIONAL
INSTRUCTIONS
Pre-heat the oven at 180 degrees celsius and line a baking tray with parchment paper.
Dice meat into large pieces (2cm cubes) then set aside.
Combine the egg (or olive oil for egg-free) and milk in a bowl, whisk with a fork and set aside
In a separate bowl, combine the almond meal, paprika, salt and pepper, cayenne pepper and turmeric then stir to combine.
Place the diced meat onto the liquid mixture, then place it into the almond meal mixture and coat.
Place onto a baking tray and transfer into the oven.
Cook for 15 minutes, until slightly golden in colour. Serve with veggies and mayo - delish!
Servings: 6 people
RECIPE NOTES
I add garlic-infused olive oil in place of the egg to get more flavour. The garlic really adds to the overall tastiness.