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Crispy Chicken Nuggets

By May 15, 2020May 17th, 2020Dinner, KETO, Lunch, Recipes

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Crispy Chicken Nuggets


  • 1 lb chicken breast
  • 1 tsp salt
  • tsp black pepper
  • ¼ cup olive oil
  • ½ cup tapioca or arrowroot flour/starch
  • 2 Tb almond flour
  • 1 tsp garlic powder
  • 2 tsp dried Italian seasoning
  • 1 tsp smoked paprika
  • ½ cup avocado oil or olive oil


  • Cut your chicken breast into chicken nugget sized cubes
  • Coat with 1 tsp salt, pepper and ¼ cup olive oil
  • In a separate bowl mix your tapioca flour, almond flour, italian seasoning, smoked paprika and thoroughly mix. (if you don’t have tapioca four you can use just almond flour, but it will not get crispy like a normal chicken nugget. If doing this I recommended baking at 400 until cooked through.
  • Add your chicken in batches to the flour mixture and evenly coat.
  • In a pan stovetop over medium high heat, add your oil to coat the bottom. Once hot add your chicken in batches, leaving around 1-2 inches between each piece. Let cook until brown on the first side, around 3 minutes and flip.
  • Cook another 3-4 minutes until cooked through. Do this with the rest of your chicken.
  • Enjoy with ketchup or sauce of desire!
  • *Can do these as baked chicken nuggets as well, just won’t get as crispy.

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