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.
