Whole30 Chicken Nuggets
Ingredients
The Chicken Nuggets
-
2
large
chicken breasts
-
½
cup
dill pickle juice
-
1
egg
beaten
-
⅔
cup
almond flour
-
½
cup
coconut flour
-
2
tablespoons
tapioca starch
-
¾
teaspoon
salt
-
¼
teaspoon
onion powder
-
¼
teaspoon
dried oregano
-
1
teaspoon
paprika
-
½
teaspoon
garlic powder
-
½
teaspoon
pepper
-
¼
teaspoon
dried basil
-
as needed
for frying
refined coconut oil or avocado oil
The Chick-Fil-A Sauce
-
¼
cup
Whole30 mayonnaise
-
2
tablespoons
coconut aminos (if on Whole30)
-
2
teaspoons
maple syrup (if not on Whole30)
-
1
tablespoon
yellow mustard
-
2
teaspoons
Dijon mustard
-
2
teaspoons
freshly squeezed lemon juice
-
1
tablespoon
Whole30 ketchup
-
¾
teaspoon
liquid smoke
-
1
pinch
salt
Instructions
- Marinate chicken chunks in pickle juice for at least 1 hour, preferably overnight.
- In one bowl, pour beaten egg. In another bowl, whisk together almond flour, coconut flour, tapioca starch, and spices.
- Drain chicken from pickle juice and coat pieces in beaten egg, then in the flour mixture.
- Heat oil in a skillet over medium-high heat and fry chicken nuggets in batches until golden brown, about 5-6 minutes.
- Mix all sauce ingredients in a bowl and chill until ready to serve.
Nutrition Facts (estimated)
Servings
4
Calories
510
Total fat
32g
Total carbohydrates
23g
Total protein
32g
Sodium
1561mg
Cholesterol
123mg
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