Crispy Chicken Nuggets Recipe | Nutritional Therapy for IBD

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Crispy Chicken Nuggets

Prep:

Cook:

4-6 servings

Unknown

Save

Ingredients

1½ pounds boneless, skinless chicken breast (or chicken tenders)

1 cup almond flour

½ tsp salt

½ tsp pepper (experiment with seasonings like garlic powder, oregano, rosemary or thyme)

2 eggs

½ cup yogurt (plain, low-fat Greek or regular)*

Extra virgin olive oil for frying

680 grams boneless, skinless chicken breast (or chicken tenders)

100 grams almond flour

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) pepper (experiment with seasonings like garlic powder, oregano, rosemary or thyme)

2 eggs

120 ml yogurt (plain, low-fat Greek or regular)*

Extra virgin olive oil for frying

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

IBD-AID P2

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Soy Free

Meal Type

Dinner

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Slice chicken into nugget-sized pieces.
Sift almond flour in to a medium bowl.
Stir in seasonings (feel free to add any other seasonings you like).
In a separate bowl, beat the eggs and stir in the yogurt.
Stir until well blended.
Dip the chicken in the egg mixture and coat well, then dredge it in the almond flour until evenly coated.
Place the nuggets on a plate.
Heat frying pan over medium heat.
Add about a ½-inch of oil.
Place a single layer of chicken in pan.
Cook for about 3 minutes on each side (more if needed).
The crust should be golden brown.
You can cut open one of the nuggets to see if the chicken is cooked through.
Place the nuggets on paper towels to soak up any extra oil.
Dry out as much as possible.
Repeat until all the nuggets are cooked