Today is going to be a great day because Angel comes home from Utah! Of course, he wants to move there and get a hairless cat…you never know what he’s going to come up with when he ventures out by himself, but I’m sure that will settle once he gets home. I can’t wait to hear all about it. With the time change, we’ve been having a hard time catching each other, which really sucks. Sigh, this is what you get when you start a business though… I’m just happy its going well so far!
Anyway, it’s officially football season!! Woohoo! I love this time of year! We love having finger foods for our football parties and the latest and greatest addition to the menu are these delicious chicken nuggets. These EASY little gems taste just like Chik-Fil-A nuggets. Say what you will about their social ridiculousness, kids love em and we’ve made a Paleo version! Have you had their honey mustard sauce?? Well, we made a version of that too. Simple and fast, these are a great party hit!
“Breaded” Chicken Nuggets
2 lbs Chicken Breast (cut into bite sized chunks)
¼ cup Arrowroot Powder
½ cup Almond Flour
2 Tbsp Coconut Crystals or Honey
2 tsp Sea Salt
1 ½ tsp Black Pepper
½ tsp Paprika
Beat one egg in a bowl. Dice the chicken into bite sized chunks and coat in the egg. If you are using honey instead of coconut crystals, mix it into the egg.
Put all remaining dry ingredients into a ziplock bag or bowl and make sure that they are incorporated. Dip the chicken in the egg mixture, then either add it to the bag and shake to coat or simply roll it in the bowl to coat.
Frying: You can fry these, but I prefer not to. If you do, heat your oil to medium-high. Shake the excess flour off of the nuggets and fry for about 5 minutes, until no longer pink in the middle and golden brown.
Oven Baking: Preheat the oven to 425 degrees Fahrenheit. Grease a baking sheet and bake for 8-10 minutes, then flip and cook for another 4-5 minutes… or until no longer pink in the middle and golden brown.
Try with our Mustard Dipping Sauce!