Chicken “Nugget” Tenders
Chicken “Nugget” Tenders
These can go under the category of labor of love - it is a bit of a do with the egg wash, the almond flour dip and the frying, but they bring joy and happiness….and make for terrific leftovers. So... worth it when you have a bit of time and are feeling zen. To save on time, you can also bake them, although my family prefers the fried version (I have done both).
Ingredients:
2 lbs chicken breast tenders
1 ½ cups blanched almond flour
1 ½ tsp salt
1 tsp each garlic powder, onion powder, turmeric and coriander (make sure there are no added or hidden starches in your spices)
3 TBSP grated parmesan cheese - optional
2 large eggs
3 TBSP avocado oil
Directions:
If baking, preheat the oven to 400 degrees and line 2 baking sheets with parchment paper.
You can leave the chicken in long strips or cut them in half to more resemble nuggets.
In a large, shallow bowl, combine the salt and spices with the almond flour and mix well.
In another large, shallow bowl add the eggs and whisk well.
Dip the chicken into whisked eggs and move them around with your hands until they are well coated.
Once the chicken has been dipped and coated in the eggs, roll them in the almond flour mix - this is messy!
If baking, spread out on both baking sheets and bake for 20-25 minutes, flipping once halfway through. The temperature should register at least 165 degrees.
If frying, place the coated and floured chicken tenders on a large plate.
Heat up the avocado oil over medium-high heat in a large frying pan. Once the oil sizzles, add the chicken tenders. Don’t crowd the pan - you will work in batches. Turn the heat down to medium - almond flour burns easily so you want to keep the heat a bit lower.
Cook on each side, flipping after approximately 3 minutes. Cook until the temperature reaches at least 165 degrees.
Continue cooking in batches and adding avocado oil as needed.
These are great plain or served with your favorite dipping sauce.