If you have kids or are just a kid at heart (like me) then this recipe is for you!  And no, you don’t have to be on the Whole 30 to eat clean.  This easy and healthy Chicken Nugget recipe will be making an appearance in my home again and again!  I’d go so far as to say they’re even better than my beloved Chick-Fil-A nuggets.  And that’s a SERIOUS compliment.

I love the added flavor that comes from cooking in coconut oil, not to mention all the amazing health benefits.  And the almond meal/flour is pretty much the perfect texture to satisfy that “breaded” texture.

I also made a dipping sauce by mixing spicy brown mustard (Trader Joe’s makes a great sugar free one) with some honey for a delicious Honey Mustard sauce.  If you’re doing Whole 30 obviously leave out the honey.  Still just as awesome! I hope you’ll try it and let me know what you think.

Chicken Nuggets

4-6 Servings

Ingredients

– 1 lb. chicken breast or tenders, cut into 1-2 inch pieces

– 1 egg, beaten

– 1 cup almond meal/flour

– 1/2 teaspoon salt

– coconut oil

Instructions

1. Beat egg in one bowl and mix the almond flour with the salt in another bowl.

2. Dip the chicken pieces into egg, then drop them in the almond flour and coat well. (Watch out your hands don’t get sticky from the egg or you’ll find it hard to get a nice clean coat on the nuggets.

3. Heat enough coconut oil to coat the pan over medium heat.

4. Cook chicken for 2-3 minutes on each side, or until done.

5. Transfer to paper towel to cool and to absorb any excess oil.

Notes