These Crispy Gluten-Free and Dairy-Free Chicken Nuggets are kid approved! My kids are the biggest food critics I have ever met, and if you can win their hearts in the kitchen you feel as though you won an Olympic Gold Metal! With this meal I won.
There fairly simple to make too and great for school lunches, so make extra!!
2.5lbs Cut up Chicken Breast or Chicken Tenders
1 Cup Almond Flour/Meal
Salt, Pepper and Braggs Sprinkle 24 Herbs*
3 Eggs, whisked and set aside
Coconut Oil for pan frying
*I have never been one to measure- just add enough that looks good – 2T should be good. If you don’t have the Braggs, use any italian seasonings
Over medium high heat, melt coconut oil in pan. You want enough to fill that pan about 1/4″.
Mix dry ingredients except salt and pepper together in a bowl.
Salt and pepper both sides of the chicken. Dip chicken in egg then dry mixture. Cook chicken until golden brown on both sides until cooked all the way through – if oil gets to hot turn down temperature to medium.
Place chicken on plate with paper towel to absorb extra oil.
Looking for more Gluten Free Recipes?! Check out Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap over on Amazon!
If you try out this recipe, let me know how you like it!