Healthy Chicken Nuggets
Recipe by Kelly Scott
serving size 2-3
- 1 lb chicken breast
- 1 tsp salt
- ⅛ tsp black pepper
- ¼ cup olive oil
- ½ cup tapioca or arrowroot flour/starch
- 2 Tb almond flour
- 1 tsp garlic powder
- 2 tsp dried Italian seasoning
- 1 tsp smoked paprika
- ½ cup avocado oil or oilve oil
Cut your chicken breast into chicken nugget sized cubes
Coat with 1 tsp salt, pepper and ¼ cup olive oil
In a separate bowl mix your tapioca flour, almond flour, Italian seasoning, smoked paprika and thoroughly mix. (if you don't have tapioca flour you can use almond flour, but it will not get crispy like a normal chicken nugget)
Add your chicken in batches to the flour mixture and evenly coat.
In a pan on the stovetop* over medium high heat, add your oil to coat the bottom. Once hot add your chicken in batches, leaving around 1-2 inches between each piece. Let cook until brown on the first side, around 3 minutes and flip.
Cook another 3-4 minutes until cooked through. Do this with the rest of your chicken.
Enjoy with ketchup or sauce of desire!
*Option to bake, note they will not be as crispy. If baking, bake at 400° until cooked through, approx. 20 minutes.