Chicken nuggets are a classic childhood favorite. When you buy them at a fast food chain, they are filled with MSG, sugar, sodium phosphates and many other toxins that are hazardous to your health. With this recipe, you can enjoy nuggets guilt and gluten free right in your own home. They are easy to make in a big batch and use for lunch throughout the week.
Preheat the oven to 400 degrees F. Lightly grease 2 baking sheets with olive oil.
Rinse the chicken breasts and pat dry. Place between two sheets of parchment paper and pound it down to ½ inch thickness.
Trim off any excess fat from the meat and cut into 2-inch strips, then cut the strips into about 80 2×2 inch nuggets.
Arrange 3 shallow bowls next to your prepared baking pans. In the first bowl combine the almond flour, arrowroot starch, salt and pepper. In the second bowl combine the Dijon, eggs and olive oil. In the third bowl combine the gluten free cracker crumbs and nutritional yeast.
Take each chicken piece and drag it through bowl #1, dip into bowl #2 and roll in bowl #3. Place each coated nugget on the prepared baking sheets.
Bake the chicken for 20 minutes, and then turn the oven on high broil for about 2 minutes to get them really crispy.
Serve with natural ketchup and mustard.
*Freeze leftover nuggets in a freezer safe bag. To reheat place on a baking sheet at 350 degrees F for 20 minutes, or until warmed through.
Nutritional Analysis: One Serving equals: 37 calories, 1g fat, 44mg sodium, 2g carbohydrate, 1g fiber, and 4g protein
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