Everyone needs some comfort food from time to time. On those occasions, I like to make my version of chicken nuggets or chicken tenders. Using wholesome ingredients like pastured organic chicken breasts, sprouted grain flour, almonds, herbs and spices can improve upon this fast-food classic. While we sometimes serve them with homemade barbeque sauce or even a honey-mustard dip, everyone in our family – including our toddler – prefers them with preserved lemon & parsley tapenade.
chicken nuggets with almonds
By Published: January 21, 2009
Everyone needs some comfort food from time to time. On those occasions, I like to make my version of chicken nuggets or chicken …
Ingredients
- 3 Pastured Chicken Breasts (skinless and deboned)
- 2 Cups Sprouted Grain Flour
- ¼ Cup Slivered Almonds
- 1 ½ Teaspoons Real Salt
- 2 Tablespoons Dried Parsley
- ¼ Teaspoon Mustard Powder
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- Freshly Cracked Black Pepper to Taste
- 2 Eggs from Pastured Hens
- 2-3 Tablespoons Cream from Grass-fed Cows
- 1 ½ to 2 Cups Palm Kernel Oil or Palm Shortening as needed
Instructions
- Trim the chicken breasts into bite-sized pieces.
- In a mixing bowl, mix almonds, flour, herbs, spices, salt and pepper together.
- In a separate bowl, mix eggs and cream together.
- Toss the cut-up chicken in the flour mix to coat.
- Transfer the chicken to the egg and cream mixture to coat.
- Transfer the chicken back to the flour mixture and make sure to coat it well.
- Heat the oil in a heavy, cast-iron skillet over medium-low heat until melted.
- Fry your nuggets in batches – usually 1 – 2 minutes per side.
- Transfer them by slotted spoon to a towel to drain an excess oil.
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Preserved Lemon & Parsley Tapenade
My kids love chicken nuggets. We make ours very similar only I bake my nuggets instead of frying them.
The crazy thing is, every single time we go to a fast-food place my daughter asks for chicken nuggets, and every single time it is like pulling teeth to get her to actually eat them. I wonder if she’d like this version better. I know I’d feel a lot less guilty.
we use pastured chicken thighs instead of breasts- usually a bet less expensive and the kids love the flavor of the thighs. They don’t dry out as quickly as the breast meat does.
Yum! Love the idea of the almonds. I also add some unsweetened coconut to mine. My girls *love* them! Good with a little curry powder too! I also bake them which is super easy!
Made for lunch today…wowee! The kids loved them and actually cleaned up their plates. Always a good sign. Will definitely be keeping this recipe on tab.
I love the idea that I can feed my grandkids healthy foods. I am new to the dietary changes from Nourished Kitchen and I was a little worried about my move to live near them. I wondered.how they would react to Nana’s cooking. Now I have hope that they will LOVE it!
This sounds delicious and lots of fun, Jenny! Thanks so much for adding it to your amazingly diverse selection of recipes!
I have been looking for a good chicken tender recipe to try out. I think I might try frying it in lard as I don’t have any palm shortening right now and try freezing them for easy lunches. YUM!