There are days when nothing sounds better than a plate of crispy chicken nuggets. These are my lighter take on a childhood favorite. Instead of being deep-fried, they’re baked until golden and crisp, while the almond flour and Parmesan create a flavorful coating that’s naturally lower in carbohydrates than traditional breadcrumbs.
The result is a homemade chicken nugget that’s every bit as satisfying, whether you’re serving it to kids or adults.
Ingredients
4 boneless, skinless chicken breasts
2 eggs, beaten
1 tablespoon dried oregano, divided
1 teaspoon garlic powder
2 cups almond flour
½ cup grated Parmesan cheese
3 tablespoons dried parsley
4 tablespoons butter, melted
Salt and freshly ground black pepper, to taste
Avocado oil or olive oil cooking spray
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper and brush the parchment with the melted butter.
Cut the chicken breasts into bite-sized pieces. Season with salt, pepper, 1 teaspoon of the oregano, and the garlic powder.
Place the chicken in a large bowl or zip-top bag. Pour the beaten eggs over the chicken and toss until each piece is evenly coated.
In a separate bowl or large zip-top bag, combine the almond flour, Parmesan cheese, the remaining oregano, parsley, and a pinch each of salt and pepper.
Working in batches, coat the chicken pieces in the almond flour mixture, gently shaking off any excess before arranging them on the prepared baking sheet.
Lightly spray the tops of the nuggets with avocado oil or olive oil cooking spray. Bake for 15 minutes, then carefully flip the nuggets, lightly spray the second side, and continue baking for another 15 minutes, or until golden brown and the chicken is cooked through.
Serve warm with your favorite dipping sauce.
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