Remember all those trips to the fast food joints, chicken nuggets galore. My daughter loves these things and the bummer was that she couldn't have them any longer, until I created this delicious recipe. Now, she doesn't have to go without. She loads her plate with these baby's and our homemade ranch sauce and voile, she's in heaven...or the next best thing!
Big Juicy Chicken Nuggets
Need:
1 pkg. of six boneless chicken breasts
1 gallon ziploc bag
1 1/2 Cups Blanched Almond Flour
(you can purchase this at http://honeyvillegrain.com/contact/Contact.html ).
1 Tbsp. Dried Parsley
1/4 tsp. Garlic powder
3/4 Tbsp. Dried Onion Powder
1/4 tsp. Cayenne Pepper (optional)
1 tsp. Salt (optional, but best!)
1 Tbsp. Paprika powder
1-2 eggs, mixed well.
Olive Oil
*Rinse off chicken and pat dry. Slice each breast into 1/2 " slices. You may cut it into as big a strip or chunk that you like. Set aside.
*Add Almond flour and all herbs and salt to ziploc bag. Shake well until all ingredients are combined. Set aside.
*In a bowl mix:
1-2 eggs, whisk until well blended. Set aside.
*Preheat oven to 350 degrees.
*Line a cookie sheet with foil and grease with Olive oil.
*** Take each piece of chicken and dip into the egg mixture, put into baggie with the dried ingredients, seal the baggie and shake well. (*I add about 5 pieces at a time, close the bag and shake. This allows ample coating of the chicken.). Once all chicken is coated, place on cookie sheet and bake uncovered for 25 minutes (turning each piece half way through the baking time) or until golden brown or juices run clear. This will cook quickly so keep an eye on it.
Make sure that you do not have too much egg mixture on the chicken as this will clump the baggie mixture and you will have less coating for the chicken.
