Paleo Chicken Nuggets

Still going strong with the paleo diet!  These chicken nuggets were actually better than the normal breaded kind, I have a new found love for almond flour.  Almond flour has a very full flavor to it although I will say it is not cheap!  Today I finally picked up some arrowroot powder which will be very helpful as it is a substitute for corn starch, I plan on using it tonight to make some yummy turkey gravy.  Tonight we a roasting a fabulous turkey and have invited over some of our best friends and everyone agreed to make paleo friendly dishes which is super awesome and nice of them to adapt to my new food diet.  I will definitely be posting about the dinner and my special gravy very soon.  As you can can see in the picture we paired the chicken nuggets with a wonderful slaw and we used tomato sauce to dip the nuggets in.  Adapted from this recipe.

Served 2

The Ingredients
2 boneless, skinless chicken breasts
2 T olive oil (enough to generously coat the baking sheet)
1/2 cup almond flour
1 tsp. paprika (not smoked or hot)
1/2 tsp. poultry seasoning
1 egg, beaten
salt and fresh ground black pepper to taste

The Process
1.  Turn on the oven to 400F. Brush a baking sheet liberally with olive oil and put the pan in the oven to heat as the oven preheats.

2.  Trim all visible fat and tendons from chicken breasts, then cut each breast into nugget pieces. 

3.  Combine the almond flour, paprika, poultry seasoning, salt, and pepper in a bowl, mixing together well. Dip each nugget piece in the egg then in the almond flour mixture, pressing on with your fingers so it coats the chicken. Coat all the nuggets before you remove the baking sheet from the oven.

4.  When all nuggets are coated, lay them on the hot baking sheet and cook 8-10 minutes, or until the side touching the pan is lightly browned. Remove pan from oven, turn nuggets, and bake 10-12 minutes more on the second side, until nuggets are lightly browned and cooked through.