Ingredients
6ozAlmonds
1tspkosher salt,or more to taste
1tspsmoked paprika
½tspgarlic powder
¼tspfreshly cracked black pepper
1egg
¼cupwater,or milk
½cupflour
1½lbchicken breasts,boneless, skinless, and cut into bite-sized pieces
cooking spray
Preparation
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, and set aside.
Add almonds to a food processor. Pulse repeatedly until the almonds are finely ground.
Add the ground almonds into a small bowl, along with the salt, smoked paprika, black pepper, and garlic powder. Whisk to combine. Taste, and season with extra salt and pepper or seasonings if desired.
In a second bowl, whisk together the egg and water (or milk) until combined.
In a third bowl, add the flour.
Dip a piece of the chicken completely in the flour until it is completely coated, shaking off the excess flour.
Then, dip the chicken in the egg until completely coated, then dip it in the almond mixture, then place it on the baking sheet. Repeat with the remaining chicken.
Bake for 8 to 10 minutes, or until the chicken is cooked through and no longer pink inside, flipping the nuggets once halfway through cooking.
Remove and serve immediately with desired dipping sauce.
