Yay for another kid-friendly recipe! I have tried a few recipes using straight almond flour, or straight coconut flour, or soy flour. None of them were really what I was looking for. No, they are not some low carb McDonald’s duplicate…my son thought they were better. To be fair, he hasn’t had a McNugget in quite a while lol. They were husband and kid approved though.
I wanted to create something that was simple and easy to freeze. It’s not every day you can make breakfast, lunch and dinner from scratch. I have created new recipes for each meal, and I feel like I am in the kitchen all day…I don’t have time for that lol. So, to test it out, I froze these first and it was perfect!
Freezer directions: After you coat the chicken in the crust, place on a cookie sheet, and place the cookie sheet in the freezer. Once frozen, place the nuggets in a Ziploc bag. Once you are ready to cook them, just heat and cook as directed below.
I hope your kids enjoy this healthier version of chicken nuggets like my kids did!
3 Chicken Breasts, cut into bite size chunks
3/4 cup Almond Flour
1 Tbsp Coconut Flour
1/2 cup Parmesan Cheese
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Basil
1/2 tsp Oregano
1/2 tsp Cumin
Egg Wash (1 Egg, 2 Tbsp Water)
In a medium bowl mix together the almond flour, coconut flour, Parmesan cheese, salt, pepper, basil, oregano and cumin.
In a small bowl, whisk together the egg and water.
Place a chicken nugget into the egg wash, then put it in the flour mixture and coat on both sides. Place the coated nuggets side by side on a cookie sheet. Do this for all the nuggets.
Place the cookie sheet in the freezer for about 20 minutes…this helps the flour stay together when cooking. If you are freezing them for a long period of time first, please see above directions.
Heat a small pan on medium heat, and add 3 heaping spoonfuls of coconut oil.
Once the oil is hot, add a couple chicken nuggets to the pan. Cook on one side for about 2 to 3 minutes, then turn to the other side and cook for 2-3 minutes. Then turn over again for about 1 minute, then to the other side for 1 minute.
*I turned the nuggets a total of 4 times because I felt like they came out a little crispier that way. I tried turning just once, and the coating on the top got a little soggy. This is why I did it 2 times on each side. They came out perfect this way.
Remove from the oil on a paper towel lined plate.
Recipe makes 24 nuggets
Each serving is 5 nuggets and has 1 carb
This is my girl eating her chicken nugget, just woke up from her nap, pigtails now falling out and looking like a mess lol. I let her run around the house and eat it…sometimes I let them go a little nuts 🙂