Recipe for Chicken Nuggets are delicious enough that the whole family will love them. Plus, our recipe for chicken nuggets is gluten free!
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Extra virgin olive oil (for the parchment paper)
1/2 cup sorghum flour
1/2 cup almond flour
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon Pink Himalayan sea salt plus more for seasoning chicken
2 organic (pasture-raised eggs)
1 teaspoon almond or hemp milk
1 pound boneless (skinless pasture-raised chicken thighs, cut into small bite-sized pieces)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and then brush a thin layer of oil over the top of the parchment paper.
In a large bowl, mix together the sorghum flour, almond flour, oregano, garlic powder, paprika and salt.
In a separate bowl, whisk together the egg and almond milk (or hemp milk) until well combined.
Season the chicken with salt and paprika on all sides.
Drop a few chicken pieces into the egg wash and turn until coated. Transfer the egg-coated chicken pieces to the flour-spice bowl and dredge until evenly coated with the flour-spice mixture. Place the chicken on the oiled parchment paper.
Repeat Step 5 until all of the chicken is coated, making sure to spread the chicken pieces evenly on the baking sheet, leaving some space between them.
Bake chicken for 10 minutes, then flip and bake another 12 to 15 minutes, until the chicken is golden and crispy and no pink remains in the center. Serve warm.