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Almond Crusted Chicken Nuggets


almond crusted chicken nuggets with a side of ketchup


These almond crusted chicken nuggets are the perfect snack or lunchtime/dinnertime recipe that's packed with protein. It all comes together in less than 20 minutes with ingredients that are super simple- there's just 5 of them!


Prep:

-You could pulse the almonds up to a few days in advance if needed/wanted


Tips:

-Adding 1 teaspoon of water to the egg I find makes the egg mixture stick to the chicken better and stretches the egg a bit if you're making a big batch

-Spray the nuggets with some cooking spray to help them get extra crispy!


Leftovers:

-Keep the leftovers in an airtight container

-Reheat in the air fryer at 375 for a few minutes- the microwave I find makes chicken super super dry



 

The recipe:

Almond Crusted Chicken Nuggets


Prep time: 10 minutes

Cook time: 10 minutes


Serves: 4



For the chicken nuggets

2 boneless skinless chicken breasts

2 cups of almonds, very finely chopped

1 tablespoon paprika

1 tablespoon garlic salt

1 egg, beaten

1 teaspoon of water


Instructions:

  1. Dice up the chicken into small cubes

  2. Take the almonds and pulse them in a food processor until they are very fine but not as fine as almond flour- you want them a bit chunky

  3. Beat the egg in a bowl and add in a teaspoon of water, and half the spices

  4. Combine the other half of the spices with the almonds

  5. Dip the chicken into the egg mixture, then coat with the almond mixture. Repeat until all pieces are coated

  6. Preheat your air fryer to 375 F

  7. Cook the chicken for 8-10 minutes

  8. Serve and enjoy!


 

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