Whole30 Chicken Nuggets Recipe


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:
  1. 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.
  2. Pour beaten egg in a shallow bowl. Whisk together flours, tapioca starch, and spices in another shallow bowl.
  3. Drain chicken from pickle juice. Dip chicken pieces in egg then coat in flour mixture. Repeat until all nuggets are coated.
  4. etc
  5. etc

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