My kids love chicken nuggets. Not the kind from a fast food place, they’ve never tried those. But they would devour the Costco gluten-free chicken nuggets. Since we’re doing a debt reduction thing AND I’m eating grain-free, I decided to bake up an alternative to our usual homemade Popcorn Chicken Nuggets (they’re fried, so I don’t like to freeze them). Something that we could bake a big batch of and freeze for easy weeknight dinners and lunchbox fare. Mr. Meaty found a good recipe to start from for Baked Chicken Nuggets. We just slice them a little smaller and make them into long grain-free chicken nuggets.
Grain-Free Chicken Nuggets
Adapted from Baked Chicken Nuggets
Ingredients
1 1/2 cups garbanzo flour (like this)
2 eggs, beaten
1/4 cup coconut milk (like this)
2 cups almond meal (I use the leftovers from making almond milk)
Salt and black pepper
Preheat oven to 375 degrees Fahrenheit.
Season the chicken with salt and black pepper. In a shallow dish, season the flour with salt and black pepper. Beat the eggs in another shallow dish with the coconut milk. In a third shallow dish, place the almond meal.
Dredge the chicken pieces in the garbanzo flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken with the almond meal.
Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown.
We then lay any we don’t eat immediately out on a cookie sheet and pop it into the freezer. Once frozen, we pack them in a freezer bag and pop a few out at a time for lunches and weeknight meals. Yum!
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Lunchbox Grain-Free Chicken Nuggets
Ingredients
- 1 1/2 pounds chicken breast, sliced thin (Vegan substitute: try Chickpea Nuggets)
- 1 1/2 cups garbanzo flour
- 2 eggs, beaten
- 1/4 cup coconut milk
- 2 cups almond meal (I use the leftovers from making almond milk)
- Salt and black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Season the chicken with salt and black pepper. In a shallow dish, season the flour with salt and black pepper. Beat the eggs in another shallow dish with the coconut milk. In a third shallow dish, place the almond meal.
- Dredge the chicken pieces in the garbanzo flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken with the almond meal.
- Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown.
- We then lay any we don't eat immediately out on a cookie sheet and pop it into the freezer. Once frozen, we pack them in a freezer bag and pop a few out at a time for lunches and weeknight meals. Yum!
