Kuchnia

Chicken Nuggets

Ingredients

4 boneless, skinless chicken breasts;
2 large eggs;
1 ½ cup of almond flour;
1 ½ cup of coconut flour;
1 tsp. garlic powder;
1 tsp. paprika;
1 tsp. dried oregano;
Sea salt and freshly ground black pepper to taste;

Ingredients for the dill ranch dip

1 cup of homemade mayonnaise;
2 garlic cloves, minced;
1 tbsp. fresh dill, minced;
1 tbsp. fresh chives, minced;
Sea salt and freshly ground black pepper to taste;

Preparation

Preheat your oven to 400 F.
Using a rolling pin or meat hammer, flatten the chicken breasts to an even thickness.
Cut the chicken into bite-size nuggets.
In a bowl, combine the coconut flour, almond flour, garlic powder, paprika, oregano, and salt and pepper to taste. Mix well.
In a different bowl, break and whisk the eggs.
Dip each chicken piece in the whisked eggs, then coat evenly with the flour mixture. Line up all the nuggets on a greased baking sheet.
When all the nuggets are coated, bake them in the oven for 10 to 12 minutes, turning them over around the 5-minute mark.
While the chicken nuggets are cooking, combine all the ingredients for the dill ranch dip in a small bowl. Season to taste and whisk well.
Serve the nuggets with the dill ranch dip.