Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 large eggs
- 1 tablespoon milk (dairy or non-dairy)
- Olive oil or coconut oil for frying, or if air frying, a light oil spray
Instructions:
- In a medium bowl, mix together the almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
- In a separate bowl, whisk together the eggs and milk.
- Dip the chicken pieces into the egg mixture, then coat them in the almond flour mixture.
- If frying, heat oil in a large skillet over medium heat. Add the chicken nuggets and cook for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F.
- If air frying, arrange the nuggets in a single layer in the air fryer basket and spray them lightly with oil. Air fry at 390°F for 10-12 minutes, flipping halfway through until golden brown and cooked through.
- Serve with your choice of dipping sauce.
If you’d like to explore other gluten-free chicken nugget recipes, here are a few links with various recipes and techniques:
- “Gluten Free Chicken Nuggets – Fried or Air Fried – Beyond Flour” Link
- “Homemade Gluten Free Chicken Nuggets – Against All Grain” Link
These resources offer different approaches to gluten-free chicken nuggets, providing plenty of options for finding a version that suits your taste and dietary needs.
