
Ingredients:
2 large chicken breasts about about 1.5 pounds, cut into bite-sized chunks
1/2 cup dill pickle juice
1 egg beaten
2/3 cup almond flour
1/2 cup coconut flour
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Instructions:
- Combine chicken breast chunks and pickle juice in an air-tight container or large plastic bag. Refrigerate at least one hour, preferably overnight, tossing every so often.
- Pour beaten egg in a shallow bowl. Whisk together flours, tapioca starch, and spices in another shallow bowl.
- Drain chicken from pickle juice. Dip chicken pieces in egg then coat in flour mixture. Repeat until all nuggets are coated.
- etc
- etc
For Full Instruction: 40aprons.com
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