5-Ingredient Paleo Low Carb Chicken Nuggets (Gluten-free)
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 cup almond flour
- 1/4 cup mayonnaise
- 1/4 tsp black pepper
- 2 medium chicken breast
- 1 tsp white vinegar ((or any vinegar of choice - i reco
- 1/2 tsp sea salt ((plus more for brine in step 1))
- 2 tbsp olive oil ((or any oil of choice))
- Carbohydrate 3.19318062553891 g
- Cholesterol 36.845000002219 mg
- Fat 9.0094462520859 g
- Fiber 1.44507497769483 g
- Protein 16.164145000038 g
- Saturated Fat 1.00844818781701 g
- Serving Size 1 1 servings (4 nuggets each) (78g)
- Sodium 98.2480625505308 mg
- Sugar 1.74810564784408 g
- Trans Fat 2.6081631267689 g
- Calories 158 calories
Fill a large bowl with water and a few tablespoons of sea salt. Place chicken in the salt water and let it brine for at least 10 minutes, up to an hour. Drain and pat dry. Cut the chicken into nugget sized pieces. In a small bowl, whisk together the mayonnaise and vinegar. In another bowl, mix the almond flour with a little sea salt and black pepper. (I used 1/2 tsp sea salt and 1/4 tsp black pepper, but you can adjust as desired.) Feel free to throw any other spices you like in there. Coat each piece of chicken in a thin layer of the mayonnaise mixture, then press into the almond flour mixture. Heat the oil in a skillet over medium-high heat. (Use a generous amount of oil - at least 2 tablespoons per batch.) Cook the chicken nuggets in a single layer in batches, about 2-3 minutes per batch, on both sides, until golden. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and arrange chicken nuggets in a single layer. Bake for 6-8 minutes, until the bottom is golden. Carefully flip, then bake for another 6-8 minutes, until cooked through.
