recipe: Crunchy Chicken

4 Nov

Makes: as much as you want

This is a fairly healthful alternative to chicken strips or nuggets–it’s really good with a dipping sauce like honey mustard or blue cheese. My children love these when I make them into fairly small nuggets. They’re nothing like a McDonald’s nugget–more like a Chik-Fil-A nugget, if you are a nugget aficionado. I often use two pounds of chicken and freeze half of them once they’re cooked; they reheat easily in the oven. They are extremely low-carb, if you’re into that.


chicken tenderloins (you could also use breasts)
milk (enough to cover the bottom of a bowl)
ground almonds (you can buy almond meal or grind them in your food processor)
parmesan cheese (from the can is just fine)
any seasoning you like–I usually use salt, pepper, and garlic powder, or sometimes Old Bay

Preheat oven to 375 degrees. Mix the almonds, cheese, and seasoning in a plastic bag. Dip each piece of chicken in the milk, then toss it in the seasoned crumbs until it’s coated. Place chicken on a greased cookie sheet and bake until chicken is cooked (it’ll be fairly quick for tenderloins, longer for chicken breasts). If you make nuggets, aim for fairly consistently sized pieces so that they cook at the same rate.

These are delicious with any dipping sauce that you like on nuggets. I particularly like them with homemade honey mustard salad dressing–look for that recipe soon!


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