Serves 4 – 6
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breast (or chicken tenders)
- 1 cup almond flour
- 1/2 tsp salt
- 1/2 tsp pepper(experiment with seasonings like garlic powder, oregano, rosemary, or thyme)
- 2 eggs
- 1/2 cup yogurt (plain, low fat or nonfat)
- canola, extra virgin olive, or coconut oil for frying
Directions:
- Slice chicken into nugget sized pieces.
- Sift almond flour in to a medium bowl. Stir in seasonings (feel free to add any other seasonings you like).
- In a separate bowl, beat the eggs and stir in the yogurt. Stir until well blended.
- Dip the chicken in the egg mixture and coat well, then dredge it in the almond flour until evenly coated. Place the nuggets on a plate.
- Heat frying pan over medium heat. Add about a 1/2 inch of oil. Place a single layer of chicken in pan. Cook for about 3 minutes on each side (more if needed). The crust should be golden brown. You can cut open one of the nuggets to see if the chicken is cooked through.
- Place the nuggets on paper towels to soak up any extra oil. Dry out as much as possible. Repeat until all the nuggets are cooked
Source: UMass Chan Medical School
