Paleo Chicken Nuggets
Yield: 20 nuggets
1/2 cup coconut flour, divided
2 tablespoon ground flaxseed
1 1/4 teaspoon sea salt, divided
1 pound ground chicken
1 large egg, beaten
1 teaspoon onion powder
3/4 teaspoon minced garlic
1/2 teaspoon black pepper
1/4 cup melted ghee or olive oil
Preheat oven to 375 degrees and line baking sheet with parchment paper.
Stir together 1/4 cup coconut flour, ground flaxseed, and 1/4 teaspoon sea salt on medium-sized plate. Set aside.
Place ground chicken, egg, remaining 1/4 cup coconut flour, remaining 1 teaspoon sea salt, onion powder, minced garlic, and black pepper together in a large bowl and mix to combine, taking care not to over-mix.
Scoop out 1 1/2 tablespoon-sized balls and place on baking sheet. Flatten each ball into a small patty, the shape of a chicken nugget. Dip each nugget into the coconut flour mixture, coating each side, and place back on baking sheet.
Bake in oven 15 minutes. Brush each nugget with melted ghee or olive oil and bake for 5 more minutes. Serve warm.
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