Name: Crispy Paleo Chicken Nuggets (Gluten Free, Dairy Free)
Prep time: 10 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Gluten-free
Ingredients: 1 lb chicken tenderloins; 1 1/4 almond flour; 1/2 tapioca flour (or arrowroot); 1 1/4 teaspoon fine grain sea salt; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1/4 teaspoon black pepper; 1 large egg (whisked); 1/4 cup light olive oil (or ghee or refined coconut oil, or avocado oil for frying - you may need a bit more as you fry)

1

Cut the chicken tenderloins into 1-2 inch bites sized pieces and set aside

2

In a shallow dish, combine the almond flour, tapioca, salt, smoked paprika, onion powder, and black pepper and mix well to combine the flavors

3

In another shallow dish, whisk the egg with 2 teaspoons water. Heat a large skillet over medium to medium heat and add the oil or ghee. You should have about 1/4” of oil in the skillet. Before adding the chicken, make sure the oil is hot enough by dropping a bit of almond flour in the pan to see if it sizzles.

4

Since the chicken bites are small, you can dredge several at a time and it will come out fine. Take the chicken and coat lightly in the egg, then coat with the almond flour mixture, shaking off extra. Immediately add to the hot skillet.

5

Let the chicken cook about 2-3minutes on each side, or until just cooked through. You will have to fry in 2 batches most likely. Adjust the heat to avoid burning the outside and add more oil or ghee to the pan if you need to for the second batch.

6

Transfer to a paper towel lined dish to drain excess oil, then serve hot! These are great dipped in ranch, ketchup or honey mustard!