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Almond Flour Crusted Chicken Nuggets
Try crispy chicken nuggets recipe made with almond flour, perfect for an IBD diet. A gut-friendly and kid-friendly snack!
Prep:
15 minutes
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Cook:
15 minutes
4-6 servings
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Easy
Ingredients
1 ½ lbs. chicken breast- cubed
1 large egg- beaten well
1 ½ cups almond flour
1 ½ tsp onion powder
1 ½ tsp garlic powder
¾ tsp paprika
½ tsp pepper
¾ tsp salt
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680 grams chicken breast- cubed
1 large egg- beaten well
144 grams almond flour
1 ½ tsp (7.5 ml) onion powder
1 ½ tsp (7.5 ml) garlic powder
¾ tsp (3.75 ml) paprika
½ tsp (2.5 ml) pepper
¾ tsp (3.75 ml) salt
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
Disease state
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Instructions
- Preheat ovenor airfryter to 425°F (218°C)degrees.
- Cut up chicken breast into nugget sized pieces. Shake a little salt and pepper directly onto the chicken.
- Get out 2 separate bowls. In one bowl, beat the egg well. In the second bowl, stir together the almond flour and spices.
- Dip each nugget into the egg wash, then coat with the almond flour mixture.
- There are 3 ways to bake these nuggets:
- Place nuggets onto the parchment paper on a baking pan
- Place nuggets onto a cooling rack over the baking sheet- this way you don't need to flip them halfway
- Place in the air fry basket of a toaster oven (if available).
- Bake for 12-15 minutes until the outside looks golden and crispy. If baking directly on the parchment paper, flip nuggets halfway through.
- Serve immediately with sauces of choice! (see related recipes)
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Nutritional Info
Storage
Leftovers can be refrigerated. Just plan to reheat in an oven to re-crisp the outside.
Notes
If using the cooling rack or air fryer method, there is no need to flip the nuggets.
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