They are excellent on their own and even better when dipped in a spicy chipotle sauce. I make these nuggets often. They’re delicious, and my entire family enjoys them. Baked chicken breast isn’t very exciting. But when you cut a chicken breast into chunks, season them, coat them, and bake them in the oven, the result is so good! This is true whether the coating is almond flour, as in this recipe; parmesan cheese, in these parmesan chicken tenders; or pork rinds, in pork rind chicken tenders.
Ingredients
Recipe Card
For the dipping sauce: Mayonnaise, sour cream, and chipotle pepper sauce. For the nuggets: Cooking spray, boneless chicken breasts, an egg, spices, and almond flour. Cut raw chicken breasts into bite-size pieces. Mix an egg with spices in a small bowl and place almond flour in another bowl. Dip the chicken pieces in the seasoned egg and dredge them in almond flour. Serve them with a spicy dip. I like to serve them with baked zucchini fries. I simply bake the zucchini in the same 450°F oven for 10 minutes per side. They are also good with roasted zucchini and roasted peppers, which can be cooked in the same oven. Another excellent side dish to serve with these nuggets is a salad. I often serve them with a cucumber tomato salad, homemade coleslaw, or arugula salad. The almond flour coating is a bit fragile, so be careful when handling the nuggets. I don’t recommend freezing them. The coating will not survive the process of freezing and thawing.
