Emily’s Guilt-Free Chicken Nuggets
These gluten- and grain-free hand held meat treats aren’t your grocery store’s Dino Nuggets so…
Abandon the mom guilt and make this recipe for your kiddos!
My 3-year-old just LOVED them—and so did my husband and I!
Thanks to good friend Emily from The Homestead Farm for the recipe!
Prep Time: 15 minutes Cook Time: 20 minutes
INGREDIENTS:
1 pound ground chicken (yes, I sell this!)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
sea salt and pepper to taste (start with 1/4 teaspoon each if using pork rinds or 1/2 teaspoon if using almond flour)
1 large egg (beaten for dipping)
1/2 cup crushed pork rinds (Epic brand works well) or almond flour
DIRECTIONS:
Mix chicken and seasonings together and shape into nuggets.
Preheat oven to 400.
Beat egg in separate bowl.
Put crushed pork rinds or almond flour in separate bowl.
Dip each nugget into egg then directly into pork rinds or almond flour. Cover completely with pork rinds or almond flour.
Place nuggets on greased parchment paper or well-greased cookie sheet.
Bake at 400 for 20 minutes or until internal temp is 165. Not crispy enough? Use oven’s air fry setting or broil on low for one minute.
Tip 1: Triple the recipe and freeze leftovers after baking! Freeze on baking sheet overnight then add to gallon freezer bag. Thaw and reheat for a yummy meat treat!
Tip 2: It’s a little more hands on and time, but I prefer frying them in coconut oil and butter on the stovetop over baking in the oven. Fat-a-holic over here! Pan fry a few minutes on each side until golden brown and cooked through.
Tip 3: If I’m in a hurry, I’ll mix seasonings with pork rinds or almond flour instead of with the chicken.