Nuggets

Prep: 15 mins Cook: 5-6 mins Total: 20-21 mins

Servings: 8 Author: Dana Keywords: gluten free, egg free, chicken breasts

Ingredients

• 3 lbs. boneless, skinless chicken breasts
• 3 cup almond flour
• 4 eggs
• 1 T Seasoned salt
• ½ T Coconut sugar
• Coconut oil (as needed, for frying)

D­irections

1. Cut chicken into bite-sized pieces.
2. In one medium-sized bowl, whisk together the almond flour, seasoned salt, and coconut sugar.
3. In another medium-sized bowl, mix the egg replacement ingredients.
4. In a large skillet, add enough oil to coat the bottom of the pan and set to medium-high heat.
5. Dredge the chicken nuggets in the flour mix, then dip them into the egg replacement mix.
6. Grab a handful of the nuggets, enough to make a batch at a time, and place them in the skillet.  Don’t crowd them; you’ll want to fry each individual piece.
7. Fry the little bastards for about 3 minutes per side.  They are done when the inner temperature at 165°F.
8. Enjoy them with your favorite person and your favorite dip.

Notes

• I really like my Dana’s Damned Fine Dipping Sauce.
• This pairs well with French fried potatoes, French fried sweet potatoes, or even Mashed Sweet Potatoes.