Crispy Paleo Chicken Nuggets

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken tenderloins

• Produce

  • 1 tsp Onion powder

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups Almond flour - an estimate
  • 1/4 tsp Black pepper
  • 1 tsp Paprika, smoked
  • 1 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 1/4 cup Ghee or coconut oil

Found on paleorunningmomma.com

Description

Ingredients

• 1 lb chicken tenderloins
• 1 and ½ - 2 cups blanched almond flour - an estimate, use more if not sure
• 1 tsp fine grain sea salt
• 1 tsp smoked paprika
• 1 tsp onion powder
• ¼ tsp black pepper
• 1 egg, whisked
• ¼ cup ghee or coconut oil for frying - you might need a bit more as you fry

Directions

• First, cut the chicken tenderloins into 1-2 inch bites sized pieces and set aside
• In a shallow dish, combine the almond flour, salt, smoked paprika, onion powder, and black pepper and mix well to combine the flavors
• In another shallow dish, whisk the egg. Heat a large cast iron pan over medium heat and add the coconut oil or ghee. Before adding the chicken, make sure the oil is hot enough by dropping a bit of almond flour in the pan to see if it sizzles.
• Since the chicken bites are small, you dredge several at a time and it will come out fine. Take the chicken and first coat in egg, then coat with almond flour mixture shaking off extra. Immediately add to the hot pan.
• Let the chicken cook about 2-4 minutes on each side, or until just cooked through. You will have to fry in 2 batches most likely. Adjust the heat to avoid burning the outside and add more cooking fat to the pan if you need to for the second batch.
• Transfer to a paper towel lined dish to drain excess oil, then serve hot! Enjoy!