Chicken NuggetsApr 22 2011 by
Ok, admit it. You like chicken nuggets as much as your children do. The little bite size pieces are so fun to pop in your mouth and you can dip them in just about anything and get a whole new flavor. This recipe has a little more grown up flavor but you can adjust it for children by changing the amount or combination of seasonings to your child’s taste.
- 1-2 pounds skinless boneless chicken breasts (about 3 breast halves), cut into nugget sized pieces (about 1 – 1 1/2 inches)
- 1 egg
- 1/2 – 1 tsp dry mustard
- sea salt to taste
- 1 tsp dried oregano (or thyme and rosemary)
- 3/4 cup almond flour
- 1/4 cup grated parmesan cheese
- 3 tbsp extra virgin olive oil
- Heat the olive oil in a large skillet on medium heat.
- In a medium bowl beat the egg and mustard. Add the chicken pieces and mix to coat well.
- In a pie plate or other flat dish mix the almond flour, parmesan cheese, oregano and salt to taste.
- Dip each chicken piece into the flour mixture and fully coat, then place directly into the pan with oil.
- Fry about 5 minutes on each side or until golden brown and cooked through.
- Remove from pan onto a serving plate. Serve with Ketchup, Ranch Dressing, BBQ Sauce or Honey Mustard.
Makes about 30-36 pieces.
Serving size 4 pieces.
Nutrients per serving: Calories: 149.5, Cal. from Fat: 99, Total Fat: 11.5g, Sat. Fat: 1.5g, Carbs: 2g, Fiber: 1g, Sugars: 0g, Protein: 11g, Sodium: 90mg, Chol: 47.5mg
Any leftover nuggets can be stored in an airtight container in the fridge for up to 3 days.