Paleo Friendly Chicken Nuggets with Honey Mustard Dip
Servings 4
Calories 2248kcal
Ingredients
- 4 chicken breasts cut into 1" strips
- 2 eggs
- 300 g ground almonds
- 100 g arrowroot powder
- ½ tsp sea salt
- ½ tsp garlic salt
- ½ tsp freshly ground black pepper
- 1 tbsp smoked paprika
- 3-4 tbsps ghee or coconut oil
For the honey mustard dip
- 6-8 tbsps mayonnaise
- 1-2 tsps Dijon mustard
- 1 garlic clove crushed
- 3 tbsps honey
- salt and freshly ground black pepper optional
Instructions
- Whisk the eggs in a shallow dish.
- Combine the ground almonds, arrowroot powder, salts, pepper, and paprika in a bowl, mix well.
- One by one, dip the chicken strips into the beaten egg, let any excess drip off and then dredge in the almond mixture, coating on all sides. Place the coated strips on a wire rack until you finish coating all the pieces.
- Heat the fat in a large frying pan over a medium-high heat. Place the chicken into the pan and cook for 4-5 minutes on each side or until golden brown and cooked through.
- You may have to do this in batches, as you don't want to overcrowd the pan and have the nuggets touching each other.
- Make the dip by whisking together the mayonnaise, mustard, garlic and honey - add more or less of the honey and garlic to your taste. Season if desired with salt and pepper.
Nutrition
Serving: 1 | Calories: 2248kcal | Carbohydrates: 35g | Protein: 59g | Fat: 212g | Saturated Fat: 51g | Polyunsaturated Fat: 153g | Cholesterol: 363mg | Sodium: 2189mg | Fiber: 9g | Sugar: 18g