Almond Crusted Chicken Nuggets

May 7, 2011
Yes, chicken nuggets.  No, not the fast-food-deep-fried-in-soybean-oil chicken nuggets containing mechanically separated meat that has been washed with ammonia (picture this: large washing machine for animal parts!), re-flavored and dyed (how ya like dem apples?).
This recipe is easy folks, and so good, your family won’t mind that they are nutritiously healthy.
4 – 8 free range chicken breasts cut into nugget size pieces (I always make LOTS for easy leftover snacking) 
handful of raw almonds (depending on how much chicken – about 1/2 c)
1/2 c almond flour
1/4 c coconut flour (optional, but oh-so-tasty)
1 tblsp smoked paprika (you can use regular, but you’ll miss out on flavor)
sea salt to taste (if desired, I omit)
choice of pepper seasoning (I omit, since I like the smokiness of paprika to dominate)
Take your raw almonds and pulse in food processor until finely diced.
Preheat oven to 400 degrees.  Place all ingredients in large Ziploc bag and mix thoroughly.  Drop 5-6 pieces at a time in bag, shake until pieces are covered.
Place on baking sheet that has been lightly brushed with coconut oil.  Bake in preheated oven for 18-20 minutes or until chicken is no longer pink.
Again, I make a bunch so we have leftovers for quick and easy meals/snacks.  This is a no-brainer after-school-snack for kids.  There are so many variations to this recipe…go crazy with different spices/seasoning.  Enjoy

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