Crispy Chicken Nuggets Recipe | Nutritional Therapy for IBD

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

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Dietary Therapies

IBD-AID P2

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Soy Free

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