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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | ground chicken | 1 | egg | (3) Free Roaming Organic Brown Eggs | 1 | teaspoon | onion powder | 1/4 | teaspoon | garlic powder | 3/4 | cup | Almond Flour | 1/2 | cup, shredded | coconut (preferr unsweetened) | 1/2 | cup | coconut oil |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 375 degrees. | | 3 | In a seperate bowl, combine the ground chicken 1/2 cup almond flour, onion powder, garlic powder, egg, and salt and pepper. Mix well until everything is incorporated. | | 4 | In a saute pan, melt coconut oil on medium heat. Take about 2 Tbsp worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 18 chicken nugget/balls. | | 5 | In small batches, place nuggets into heated coconut oil and cook on each side for about 3-4 minutes. Transfer balls to a parchment lined baking sheet and place in oven for 4-5 minutes to allow the chicken to cook through. Repeat with remaining chicken nuggets. | | 6 | Allow nuggets to cool and serve. |
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