Related Posts Plugin for WordPress, Blogger...

Chicken Nuggets and Honey Mustard Dipping Sauce

Tuesday, June 4, 2013

One of the foods I miss eating is chicken fingers and chicken nuggets. Not like I was ever a fan of fast food chicken nuggets, but as a salad topper, chicken fingers are amazing. Below is a recipe for some delicious paleo, gluten-free, and dairy free chicken nuggets that can be eaten on its own or on top of your salad of choice (I would recommend like a chef's salad though).

For this recipe, I did not use specific measurements (sorry), but they all ended up tasting mighty delicious.

Chicken Nuggets
Sliced chicken (to your preference, fingers or nuggets)
Gluten free flour (of any kind)
Almond meal (not flour, you want some crunch)
Spices to taste (garlic powder, paprika, s and p, basil, dry mustard, Emeril's seasoning or you can use Lowry's salt)

Preheat oven to 350.

Get out your 3 bowls. Below is the order and what to put in each bowl. Once filled, dip your chicken pieces into bowls 1-3.
Bowl 1: Flour- Emeril's seasoning, dry mustard, basil, s and p, and garlic powder.
Bowl 2: Eggs, but make sure to whisk them with a fork.
Bowl 3: Almond meal- garlic, paprika, s and p, basil, dry mustard, Emeril's seasoning

Place your chicken pieces on a rack (like below) so chicken does not stick to pan. Sprinkle some more garlic powder and paprika on top and bake for 30-40 minutes until breading is brown and crispy.

For the honey mustard dip

Grey Poupon's mustard

Mix these two beauties in a bowl. If you LOVE honey like I do, add some extra honey to your mix. And enjoy!

Add a comment »

This entry was posted on Tuesday, June 4, 2013 and is filed under ,,,,. You can follow any responses to this entry through the RSS 2.0. You can leave a response.

Leave a Reply