SERVES: 4
Ingredients
• For the Chicken:
o Boneless, skinless chicken breasts: 1.5 lbs (24 oz | 680g), trimmed of visible fat
o Coconut aminos: 2 tbsp (1 oz | 30g)
o Apple cider vinegar: 1 tsp (0.17 oz | 5g)
o Onion powder: 2 tsp (0.2 oz | 6g)
o Garlic powder: 0.5 tsp (0.05 oz | 1.5g)
o Sea salt: 0.5 tsp (0.05 oz | 1.5g)
o Black pepper: 0.25 tsp (0.025 oz | 0.8g)
o Coconut oil or avocado oil: for greasing the wire rack
• For the Paleo Breading:
o Tapioca flour or arrowroot starch: 0.5 cup (2.1 oz | 60g)
o Large eggs: 3 (approx. 5.25 oz | 150g), whisked
o Blanched almond flour: 2 cups (6.8 oz | 192g)
o Paprika: 1 tsp (0.08 oz | 2.3g)
o Additional garlic powder: 0.5 tsp (0.05 oz | 1.5g)
o Additional onion powder: 0.5 tsp (0.05 oz | 1.5g)
o Melted coconut oil or avocado oil: 1 tbsp (0.5 oz | 14g)
Preparation
1. Prep Oven and Chicken: Adjust the oven rack to the middle position and preheat the oven to 475°F (245°C). Line a rimmed baking sheet with aluminum foil, place a wire rack on top, and grease the rack with oil. Cut the chicken breasts into uniform, 0.5-inch-thick (about 1.25 cm) nugget-sized pieces.
2. Marinate the Chicken: In a medium bowl, combine the chicken pieces with the coconut aminos, apple cider vinegar, onion powder, garlic powder, sea salt, and pepper. Cover the bowl and refrigerate for at least 30 minutes.
3. Set Up Your Breading Station: Arrange three shallow dishes.
o Dish 1: Place the tapioca flour.
o Dish 2: Add the whisked eggs.
o Dish 3: Combine the almond flour, paprika, and the additional garlic and onion powders. Drizzle the melted oil over this mixture and use a fork to mix it until it has a coarse, crumbly texture.
4. Coat the Nuggets: Remove the chicken from the refrigerator and pat each piece dry with a paper towel. Working in batches, dredge each nugget first in the tapioca flour, shaking off any excess. Next, dip it completely in the egg wash. Finally, press the nugget firmly into the almond flour mixture to create a thick, even coating. Place each coated nugget on the prepared wire rack.
5. Bake: Bake for 10 to 12 minutes, flipping the nuggets halfway through. The nuggets are ready when they are golden brown, crispy, and an instant-read thermometer shows an internal temperature of 160°F (71°C). Serve immediately.
