Updated: May 18, 2020
In Wisconsin, the state I live, the governor just ordered all restaurants to close due to Covid-19. I know this is happening all over the world and this recipe is here to help. It's a great, healthier substitute for a restaurant staple, chicken nuggets! These are grain free, oil-free, paleo-friendly, gluten-free, dairy-free, and high in protein. Enjoy with a side of air fryer french fries for the full restaurant effect!
1 pound chicken tenderloins
4 servings Grain Free pretzels
1/2 cup almond flour
4 Tbsp dijon mustard
Salt and Pepper
Salt the chicken and cut it into ~1 inch cubes. Chicken tenderloins are quite thin so I just used kitchen shears and cut each one into 6 pieces.
In a bowl, mix the eggs, mustard, salt and pepper.
Put the almond butter in another small bowl or plate.
Put the pretzels in a food processor to grind them up then add them to a third bowl or plate. You can also do this the old fashioned way and smash them with a rolling pin.
Preheat the air fryer by turning the temperature up to 400 F and setting the timer for 10 minutes. If you don't have an air fryer you can preheat the oven to 400 F instead.
One by one, take a piece of chicken and dip it in the egg mixture, coat it in almond flour, dip it back in the egg mixture, and coat it in the pretzels. When you're halfway done, put the chicken that's battered into one layer in the air fryer and turn it on for 12-15 minutes.
Finish coating the rest of the chicken. Once the first batch is finished cooking, add the second batch to the air fryer. If you're using an oven you can cook them all at once for 15-20 minutes.
Serve with dipping sauce of choice and enjoy!
How an Air Fryer Works
An air fryer is essentially a mini convection oven. The food is placed in basket with holes in the sides and the bottom to allow air flow. Hot air blows through the air fryer, pulling moisture from the surface of the food while cooking the inside.
The chicken coated in the batter remains moist because it's being cooked through conduction rather than convection. The heat from the batter penetrates the chicken, cooking it and trapping the moisture. The hot air is heats the batter to cook it while pulling moisture from it and making it crispy without having to use oil.
36 grams protein
12 grams fat
27 grams carbs
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