Oven Baked Chicken Nuggets
Equipment
- Wire Cooling Rack
- Rimmed Baking Sheet
Ingredients
- 1 lb chicken breast
- ¼ cup pickle juice (I use Bubbie's)
- ¼ cup unsweetened almond milk (I use MALK Organics)
- 1 tsp apple cider vinegar
- ⅓ cup cassava flour (I use Otto's Naturals, can sub ¼ cup almond flour + 2 tbsp coconut flour)
- 1 tsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt and pepper, to taste
- avocado oil spray (I use Chosen Foods)
Instructions
- Preheat your oven to 425° F and top a rimmed baking sheet with a wire cooling rack. Spray the rack with avocado oil spray and set aside.
- Combine apple cider vinegar and almond milk in a bowl and allow to sit for 5 minutes in order to create something similar to buttermilk. After the 5 minutes, add in the pickle juice.
- Cut the chicken into your desired nugget size and add the pieces into the bowl with the marinade you just made. Allow to marinate for 30 minutes in the fridge.
- Combine cassava flour, paprika, garlic powder, onion powder, salt and pepper in a bowl with a flat bottom and mix together.
- Once the chicken is ready, piece by piece, remove from the marinade and place into the breading mixture. Toss the nugget gently until it is evenly and fully covered, then move it to the wire cooling rack. Repeat this step until all of the chicken is coated, ensuring the nuggets are evenly spaced out on the rack.
- Generously spray the nuggets with avocado oil. This will help the coating get crispy, so don't be skimpy here!
- Bake the nuggets for 20 minutes.
- Remove from the oven and enjoy!
Notes
To reheat leftovers, opt for an air fryer or conventional toaster oven to get the coating crispy!