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Paleo Chicken Nuggets
Resist the drive-thru and whip up a batch of these chicken nuggets for your family tonight! No gluten, no soy, no dairy, but all the satisfying crunch you want from a chicken nugget. These are freezer-friendly, so they make for an easy weeknight dinner.
Prep Time: 00:20
Cook Time: 00:25
1 1/2 - 2 pounds of chicken thighs
4 cups of chex cereal-corn, rice, or honey nut
1/2 teaspoon of salt
2 tablespoons of almond milk
1Preheat the oven to 400 degrees.
2Using a food processor or Vitamix, crush Chex cereal into a flour-like consistency. Pour onto a plate and stir in salt.
3In a shallow bowl or pie tin, whisk two eggs. Stir in almond milk.
4Cut chicken thighs into one-inch pieces. I usually get 4-5 nuggets out of one thigh depending on its size.
5Prepare assembly line. Place chicken first, followed by egg mixture, then chex-flour, and finally your sprayed baking sheet.
6One one hand, drop a handful of chicken nuggets into the egg mix. Toss until coated, shaking off excess liquid. Then use the same hand to drop nuggets into the chex-flour. Using your opposite hand, coat the chicken in the chex-flour and transfer onto prepared baking sheet.
7Arrange on a baking sheet so chicken nuggets are not touching, otherwise they do not crisp-up as well.
8Bake for 20-25 minutes, flipping halfway through to ensure both side become golden and crunchy.
9Serve with honey mustard, barbecue sauce, or, of course, ketchup.
These freeze very well. I usually make a double batch and freeze half after cooking. You could replace the chicken thighs with chicken breasts if you preferred.
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