Easy Baked Chicken Nuggets

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1 tsp Garlic powder

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 1 tsp Paprika

Found on wholenewmom.stfi.re

Description

Ingredients

• 1 lb boneless, skinless chicken breast
• ¼ cup flour (almond flour or whole grain gluten-free preferred. I used my “thrown together GF blend” – see notes. Use coconut flour or tiger nut flour for AIP.)
• ¾ tsp salt (I recommend Real Salt. Add a tad more if using coconut flour if desired.)
• 1 tsp garlic powder (See Easy Homemade Garlic Powder)
• 1 tsp paprika (use onion powder for AIP)
• ⅛ tsp cayenne pepper (optional - omit for AIP)
• ⅛ tsp black pepper (omit for AIP)
• avocado oil (or other fat suitable for high heat. Use amount desired. About ¼ cup should be enough.)

Directions

• Cut chicken into small chunks, about 1 – 1½ inch chunks. Place in bowl.
• Mix flour with seasonings.
• Sprinkle flour and seasoning mixture over chicken and mix well to coat thoroughly.
• Melt coconut oil. Drizzle over chicken and mix to coat lightly.
• Bake in preheated oven (425 degrees for convection / 450 for conventional) until chicken’s internal temperature reaches 180 degrees (about 10 minutes for a convection oven [I love my Hamilton Beach convection oven] and 14 for conventional).