We don’t do chicken nuggets at my house. I KNOW they are easy but I’m just not sure what’s actually in them & I haven’t yet found a chicken nugget I truly like.
These on the other hand are easy to make & are clean & yummy.
I have two sauces I like to dip these with a Coconut Curry Sauce & a Spicy Orange Sauce. Click on the links of the recipes.
I LOVE the Coconut Curry Sauce & my kids like the Zesty Orange Sauce (this one is NOT clean but yummy)- go figure!!
I typically make a double recipe & save half to heat up again in the oven another night during the week. Cook once, eat twice!
One thing to note is, I use a good set of tongs for this next step so my hand doesn’t feel like it’s going to fall off… here’s my favorite.
1 pound chicken tenders (or chicken breast cut into strips)
1/2 cup almond flour
2 eggs (beaten)
1 cup unsweetened coconut flakes
Salt & Pepper
Optional Marinade:
2 Tablespoons apple cider vinegar (with the mother)
2 Tablespoons coconut aminos
1 Tablespoon toasted sesame oil
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If you chose to marinate the chicken, mix all the marinade ingredients, dry the chicken & place the chicken in the marinade. Marinate at least 30 minutes but you could leave it overnight too.
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Preheat the oven to 350º & line a sheet pan with parchment.
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Next step is to batter the chicken. I use three dishes or bowls for this. Place the almond flour in one with some salt and pepper, the coconut flakes in another & the beaten eggs in the third.
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Using your tongs, coat a strip with the flour, then dip it in the egg & last cover it with coconut flakes & place it on the sheet pan. Coat all the strips in this way.
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Bake the chicken strips for 15-20 minutes until golden brown.
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While the chicken is baking, make your sauce of choice OR both sauces! Here’s those recipes again: Coconut Curry Dipping Sauce & Zesty Orange Sauce
