Chicken Nuggets

by Tricia Williams December 10, 2020

CHICKEN NUGGETS

YIELD 26
Maple Marshmallow
  • 2 12oz boneless chicken breast
  • Sea Salt & Peppers to Taste
  • 3 Egg Whites
  • 1/3 Cup Arrowroot
  • 1/3 Cup Golden Flax Meal
  • 1/3 Cup Oat Flour
  • 2 tbsp Avocado Oil

Chicken Nuggets

One of our special skills is making over junk food in a healthful way. One of our customer favorites is our chicken nuggets.

Directions

  1. Preheat oven to 350 degrees.
  2. Place the chicken in a food processor, season with salt and pepper and pulse until chicken forms a fine meal.
  3. Scoop 26 chicken nuggets using a 1 ounce scoop and space apart on a parchment line baking sheet. Refrigerate for 20 minutes.
  4. In a small bowl combine the flax meal and oat flour. Set aside.
  5. Place arrow root in a small bowl. Set aside.
  6. In a medium bowl beat egg whites with a whisk until foamy.
  7. Remove chicken nugget from fridge, press gently on them so the flatten slightly.
  8. One at a time roll the nuggets in arrow root, then dredge in egg white and then roll in the oat flax mix. Return to baking sheet.
  9. Heat a large skillet over medium high heat. Place oil in the pan.
  10. Brown chicken nuggets on one side, about 90 seconds. Turn the nuggets over and brown equally on the other side.
  11. Place nuggets back onto baking sheet and finish cooking in the oven for 6 minutes.
  12. Serve immediately.


Tricia Williams
Tricia Williams

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