Friday, June 27, 2014

Baked Chicken Nuggets (Paleo, gluten free, dairy free)

Photo copyrighted by NaturalNats
We've been on a mostly gluten free diet here at our house for a while now, and we're missing some of our favorite foods.

One of the foods we've really missed is chicken nuggets.

Here's a simple recipe that's nutritious and totally grain free...





Chicken Nuggets

1 1/2 lbs. of chicken thighs or chicken breast
Photo copyrighted by NaturalNats
1 cup of almond meal
1 egg
2 Tbls. tapioca flour (or starch, they're the same thing)
 1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. pepper

Preheat the oven to 350 degrees.
Cut the chicken into bit size chunks.
In a bowl or pie pan scramble the egg.
In a separate dish mix the almond meal, tapioca flour, paprika, salt, onion powder, and pepper.
Dip each chunk of chicken in the egg mixture, then into the almond meal mixture.

Put the coated chicken pieces on a baking sheet and bake them.
The baking time will be determined by the size of the chicken pieces, and whether the chicken is thighs or breast.  Thighs cook slower because they have more fat in them.  I used the thighs in this recipe.

For chicken breast start by baking the pieces for 15 minutes, then as needed after that till a thermometer reads 160 degrees in the center of the biggest one.  For chicken thighs start with 25 minutes then check them as needed after that.

If they're done cooking but you'd like to brown them up more, turn the broiler on for a few minutes, just be very careful they can burn quickly at that temperature.


Photo copyrighted by NaturalNats


These tasted so good, and the whole family loved them!  Enjoy!


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