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Like Olivia said, I used almond flour, seasoned salt, cracked pepper and garlic powder. I dip in eggs and then in the dry mix, and repeat, cooking in almond oil. I found that if you season the chicken too they are even yummier. Like flavoring each layer. Good stuff!
I make them with almond flour, tarragon, garlic powder and salt and pepper - my children haven't noticed that they're not "regular" chicken nuggets yet!
Do they look like regular chicken nuggets? They must if your kids can't tell. I will try your recipe though! What portions do you use of the ingredients? I imagine you just cut up a chicken breast into bite sized pieces? Thanks!
It has an order of magnitude less toxins than any kind of nut flours, so it's much cleaner for your health.
It won't oxidize when you fry it like nut flours will since nut flours contain tons of omega 6.
It'll truly get crispy like real flour, unlike nut flours.
It's way cheaper than nut flours.
It works better as batter because the taste is neutral, unlike nut flours.
So, for a couple more grams of carbohydrate, you get better taste, better texture, way less toxins, almost no oxidized PUFA's instead of several grams of oxidized PUFA's and it's cheaper. Nut flours are an oxidized n6 playground and a caloric disaster. I wish they were as unpopular as they deserve to be.
If you refuse to have rice, then use potato starch or tapioca starch. Both will work better than nut flours, are way cheaper, way healthier and will produce a better texture. They're also considered to be "Primal tubers" and even though they're no nutritionally better than white rice flour, but if titles are important to you, your mind can rest easy.