​Crispy Paleo Chicken Nuggets with Maple Mustard Sauce

This legit looks like a kids meal. I've started to cook paleo for my mom in an effort to improve her health and it is pretty difficult coming up with meals that she will actually eat. I decided while we are first starting out that I'd choose the most basic and simple meals, so this week is chicken nuggets. Surprisingly I have never made a paleo chicken nugget before, but if you have kids or love yourself some nuggets then you have to give this one a try! I taste-tested a couple of them and they are absolutely amazing! Plus, these were really easy to make and super quick as well. I bought PaleoChef Maple Mustard from Whole Foods to pair with this, which made for an easy dipping sauce. The original recipe link below also has recipes for making your own paleo ranch or honey mustard sauce if you are up for the challenge. Another sauce option that I have done in the past is just mixing Woodstock Organic Dijon Mustard (found at local grocery store) with some honey to make a really simple honey mustard sauce. Comment below if you have any other paleo sauce suggestions for people! I am hoping my mom likes this one as much as I did. 

Crispy Paleo Chicken Nuggets
Ingredients:

• 1 lb chicken tenderloins
• 1 and ½ - 2 cups blanched almond flour - an estimate, use more if not sure
• 1 tsp fine grain sea salt
• 1 tsp smoked paprika
• 1 tsp onion powder
• ¼ tsp black pepper
• 1 egg, whisked
• ¼ cup ghee or coconut oil for frying - you might need a bit more as you fry

Directions:

1. First, cut the chicken tenderloins into 1-2 inch bites sized pieces and set aside
2. In a shallow dish, combine the almond flour, salt, smoked paprika, onion powder, and black pepper and mix well to combine the flavors
3. In another shallow dish, whisk the egg. Heat a large cast iron pan over medium heat and add the coconut oil or ghee. Before adding the chicken, make sure the oil is hot enough by dropping a bit of almond flour in the pan to see if it sizzles.
4. Since the chicken bites are small, you dredge several at a time and it will come out fine. Take the chicken and first coat in egg, then coat with almond flour mixture shaking off extra. Immediately add to the hot pan.
5. Let the chicken cook about 2-4 minutes on each side, or until just cooked through. You will have to fry in 2 batches most likely. Adjust the heat to avoid burning the outside and add more cooking fat to the pan if you need to for the second batch.
6. Transfer to a paper towel lined dish to drain excess oil, then serve hot! Enjoy!

Original recipe found here