Ingredients
- 1 1/2 pounds chicken breast cut into bite-sized pieces
- Kosher salt and ground black pepper to taste
- 2 large eggs lightly beaten
- 2 teaspoons water
- 1 1/2 cups almond flour
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper optional, for extra heat
- Avocado oil spray
- Preferred gluten-free dipping sauce for serving
Instructions
- Pat the chicken pieces dry and season with salt and pepper. In a shallow dish, whisk together the eggs, water, and a pinch of salt and pepper.
- In another shallow dish, combine the almond flour, garlic powder, onion powder, Italian seasoning, paprika, chili powder, and cayenne pepper if using. Dip each chicken piece first in the egg mixture, then dredge in the almond flour mixture until well coated.
- Heat a large skillet over medium heat and lightly coat with avocado oil spray. Work in batches to avoid overcrowding and cook the chicken nuggets for about 3-4 minutes per side, until they are golden brown and the chicken is cooked through.
- Transfer the cooked nuggets to a paper towel-lined plate to remove excess oil. Serve immediately with your favorite healthy dipping sauce.
- For extra crispiness, place the cooked nuggets in a preheated 400°F oven for 5 minutes before serving.