The Best Baked Chicken Nuggets – GFCFSF

June 23, 2013

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The Best Baked Chicken Nuggets - GFCFSF

We cooked these 3 ways to test which we liked better: Fried in oil in a cast iron pan, baked in oven on parchment with minimum oil, and oven-baked on cast iron with oil. I love all things fried, so I expected to prefer those, but the baked on parchment were the best, by far. Enjoy this healthier, tastier version and feel free to double or triple it to freeze some for quick meals.

2 pounds chicken breasts or tenderloins
1-1/2 cups almond flour
2 tablespoons ground flax meal
1-1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried Italian Seasoning
1/2 teaspoon poultry seasoning
1/2 teaspoon black pepper
3 eggs
Oil, in a spray mister

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
In a plate or shallow bowl, mix together the almond flour, flax meal, paprika, garlic powder, salt, Italian herbs, poultry seasoning, and ground black pepper.

In another small mixing bowl, lightly beat the eggs.

Remove the tendon if using tenderloins/tenders or cut breasts into desired size, and then dip them in the egg. Coat well and then dredge them in the almond flour breading, pressing to adhere.

Place the breaded chicken pieces on the baking sheet and lightly spray with oil. Place in the oven and bake for 8-9 minutes. Flip the tenders over, lightly spray again with oil and bake for another 8-9 minutes, or until done.

Cooks Note: These are even tastier using melted coconut oil.

The Best Baked Chicken Nuggets - GFCFSF
The Best Baked Chicken Nuggets - GFCFSF

The Best Baked Chicken Nuggets - GFCFSF
The Best Baked Chicken Nuggets - GFCFSF

Serve with Honey Mustard if desired.