Ingredients

The following ingredients have 4 Servings
  • ¼ cup avocado oil mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon chipotle pepper sauce ((or more, depending on taste))
  • Avocado oil spray
  • 2 medium chicken breasts, (8 oz each)
  • 1 egg
  • ½ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper ((omit if serving these to young children!))
  • 1 cup blanched finely ground almond flour

Instruction

  • Preheat the oven to 450 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper* and spray it with avocado oil spray.
  • Prepare the chipotle dipping sauce by mixing its ingredients in a small bowl. Set aside.
  • Cut the chicken breasts into nugget-sized pieces, as shown in the video below.
  • In a small bowl, whisk together the egg, kosher salt, black pepper, garlic powder and cayenne pepper.
  • Place the almond flour in another small bowl.
  • Dip each piece of chicken in the egg mixture, then dredge in the almond flour, pressing to coat. To avoid sticky mess, use one hand to dip in the egg, and the second hand to dredge in the almond flour.
  • Arrange the chicken nuggets in a single layer on the prepared baking sheet. Spray them with avocado oil. Bake until the bottom is golden, about 8 minutes.
  • Carefully flip, spray with more oil, and bake until golden and cooked through (their internal temperature should reach 165ºF), about 8 more minutes.
  • To promote browning, if your baking dish is broiler-safe, you can finish by broiling the chicken nuggets, in the middle of the oven, for 2-3 minutes.
  • Serve immediately, with the chipotle dipping sauce.