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
Ingredients:
Sliced chicken (to your preference, fingers or nuggets)
Gluten free flour (of any kind)
Eggs
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

Ingredients:
Grey Poupon's mustard
Honey

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

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