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Crispy Chicken Nuggets

Serves 4 - 6

  • 1 1/2 pounds boneless, skinless chicken breast (or chicken tenders)
  • 1 cup almond flour
  • 1/2 tsp salt
  • 1/2 tsp pepper(experiment with seasonings like garlic powder, oregano, rosemary, or thyme)
  • 2 eggs
  • 1/2 cup yogurt (plain, low fat or nonfat)
  • canola, extra virgin olive, or coconut oil for frying
  1. Slice chicken into nugget sized pieces.
  2. Sift almond flour in to a medium bowl. Stir in seasonings (feel free to add any other seasonings you like).
  3. In a separate bowl, beat the eggs and stir in the yogurt. Stir until well blended.
  4. Dip the chicken in the egg mixture and coat well, then dredge it in the almond flour until evenly coated. Place the nuggets on a plate.
  5. Heat frying pan over medium heat. Add about a 1/2 inch of oil. Place a single layer of chicken in pan. Cook for about 3 minutes on each side (more if needed). The crust should be golden brown. You can cut open one of the nuggets to see if the chicken is cooked through.
  6. Place the nuggets on paper towels to soak up any extra oil. Dry out as much as possible. Repeat until all the nuggets are cooked

Recipe adapted from:  http://www.scdforlife.com/2011/01/scd-recipe-crispy-chicken-nuggets.html