CategoryAll Recipes, Entrees, Gluten FreeDifficultyIntermediate
Every so often, I get in the mood for a crispy, crunchy and juicy chicken McNugget. For obvious reasons, I avoid fast food. But even if I really wanted to have a cheat moment, multiple allergens will get in the way of me enjoying those crispy little chicken bites of heaven... till now!
I created this amazing recipe that will have you satisfied on any chicken nugget craving in no time!
For the coating, I used organic white quinoa and pulverized it in my Ninja blender. It turned into a fine powder which acted as the flour to the nugget. Alternatively, I recommend almond meal or rice crumbs (found at TJ’s).
I like to use parchment paper but I lined the baking sheet first with tin foil to avoid a moist baking surface. I used my oven on “convection” bake mode at 450°, so if needed adjust accordingly.
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Ingredients:
Directions:
Preheat your oven to 450° and line two baking sheets with parchment paper.
In a large mixing bowl, combine ground chicken and spices. Mix till combined.
With wet fingers, form the chicken mixture into small, semi-flat shapes to resemble nuggets. Lay them flat on the baking sheet and pop in the freezer to “set”, about 15-20 mins.
While the chicken is in the freezer, prepare the coating. Place quinoa flour (or almond meal) in a shallow dish. Season the flour if desired with salt, pepper and more paprika. In a separate bowl, beat two eggs with oat milk and set aside.
Remove the semi-frozen nuggets. Dip in the egg batter, then coat with flour. Place on a new baking sheet with parchment. Continue until they are all coated and evenly spread on a baking sheet.
Drizzle nuggets with a touch of avocado oil and bake for about 15 minutes, until lightly golden. Remove from oven, flip, and bake for another 5-7 mins, or until golden brown.
Remove from oven and serve while warm.
xoxo,
- Brooke
Ingredients
Directions
Preheat your oven to 450° and line two baking sheets with parchment paper.
In a large mixing bowl, combine ground chicken and spices. Mix till combined.
With wet fingers, form the chicken mixture into small, semi-flat shapes to resemble nuggets. Lay them flat on the baking sheet and pop in the freezer to “set”, about 15-20 mins.
While the chicken is in the freezer, prepare the coating. Place quinoa flour (or almond meal) in a shallow dish. Season the flour if desired with salt, pepper and more paprika. In a separate bowl, beat two eggs with oat milk and set aside.
Remove the semi-frozen nuggets. Dip in the egg batter, then coat with flour. Place on a new baking sheet with parchment. Continue until they are all coated and evenly spread on a baking sheet.
Drizzle nuggets with a touch of avocado oil and bake for about 15 minutes, until lightly golden. Remove from oven, flip, and bake for another 5-7 mins, or until golden brown.
Remove from oven and serve while warm.
