Ingredients

The following ingredients have 7 Servings
  • 2 1/2 pounds chicken breasts (approximately 3 large chicken breast halves) skinless and boneless
  • 3 egg whites, slightly beaten
  • 1 tablespoon water
  • 2 cups gluten free panko style bread crumbs
  • 2 tablespoons jerk seasoning
  • 2 teaspoons monk fruit
  • Canola cooking spray

Instruction

  • Preheat oven to 400 degrees F.
  • Place a cooling rack on a baking sheet. Set aside.
  • Cut chicken into nugget sized pieces. Trim off any fat or gristle.
  • In one pie pan, place egg whites and water. Stir to combine.
  • In a second pie pan, place panko bread crumbs, jerk seasoning, and monk fruit. Stir to combine.
  • If you’re right-handed, line up the chicken, then egg wash, then bread crumbs, then the baking sheet. (Reverse if you’re left-handed.) Then taking just your right hand, grab several chicken nuggets, and then place them in the egg wash. Remove one nugget from wash and roll it thoroughly in the bread crumbs. Lay it on the rack in the baking sheet. Nuggets should have about 1/2” spacing between them. Repeat with the remaining nuggets that are in the egg wash. Repeat until the baking rack is full.
  • Lightly spray chicken nuggets with cooking spray. Place in oven and cook for 6 minutes.
  • Remove the baking sheet from the oven. Flip chicken nuggets and lightly coat with cooking spray. Place in oven and cook for another 7 minutes until done. Chicken nuggets should be golden.
  • Remove chicken nuggets from the baking rack and place it on a large plate or platter. Cover and keep warm until it’s time for serving. Repeat process with any remaining uncooked chicken.
  • Serve with a dipping sauce.