Chicken Nuggetses

Did you know that the U.S. is one of the only cultures in the world where we make an entirely separate, “special” meal for children? That’s insane! No wonder there are so many crazy picky eaters out there (allergies not included). I’m on a new mission to create some more kid-friendly recipes that the whole family can enjoy, starting with everyone’s beloved chicken nuggets. So, they aren’t going to look like dinosaurs, but they will be dairy-, gluten-, and processed-crap-free!

– 3 boneless skinless chicken breasts, cut into 1″ chunks
– 2/3 cup garbanzo bean (chickpea) or almond flour
– 2 eggs, beaten

Seasoning: I kept it pretty light since it’s meant to be a kid-friendly recipe, but you can pretty much do whatever you want with this
– salt
– freshly cracked black pepper
– onion powder
– Hungarian paprika

Cut up the chicken breasts into 1″-ish chicken-nugget sized chunks, they don’t have to be uniform in shape but try to make them about the same size so they cook evenly. Beat two eggs in a medium-large bowl, and add the 2/3 cup chickpea flour to another large bowl. Add your seasoning of choice to the flour and mix thoroughly.

Add the chicken to the egg bowl and make sure each piece is evenly coated in the egg mixture. Transfer the chicken to the bowl with the flour and again make sure that each piece gets coated evenly, mixing gently (I used my hands) to make sure that the egg and flour stick.

Heat a large, non-stick pan on medium-high heat and add enough olive oil to cover the bottom. Don’t deep-fry them, but there should be enough to keep them well coated and prevent any of the flour from coming off. Fry the nuggets for about 2 minutes on each side, or until cooked through.

Since kids are probably not on as strict of a sugar-free diet as we are, I indulged and had some of Heinz’ “Real Jalapeno” ketchup. Totally delicious and I could definitely see the whole family gobbling these up!

chicken nuggets

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