Friday, May 6, 2016

Paleo Chick Fil A Style Nuggets

I recently completed a Whole30 Challenge, and in the process, tried a lot of new recipes. For those of you who aren't familiar with Whole30, it is 3o days of clean eating. 30 days without sugar, sugar substitutes, grains, dairy or alcohol. So what the heck is there left to eat, right!? That's the first thing most people think. But, let me tell you, there's a lot you CAN eat; not just meat and veggies. There's a whole new world that opens up when you start cutting out processed junk, and I loved it. Well, I didn't love all days. When everyone around me was eating pie or desserts, or breads and having wine, I wanted to throw in the towel, and strangle them at the same time. It was really hard some days, and I almost quit about 4 times. I'm so glad I saw it through though, because my relationship with food has completely changed. I now read all my labels, and don't buy food that comes in a box. I have control over what I eat, and think about every single thing I put in my body. Is it realistic to eat this way every single day, every single meal? No, not for me at least. But, I am keeping my at home meals clean and processed free going forward. If I want to splurge when I go out, then I will. 

Anyway, back to the nuggets, the main reason for this post. Of the many recipes I made while on Whole30, this was one of my favorites. You definitely don't feel like your missing anything here, and this entire meal is free of sugar, grains & dairy. AMAZING! 

  • 1 lb chicken breast, cut into bite sized chunks (about 3 large breasts) 
  • 1 egg 
  • 2 tbs pickle juice (read your labels!) 
  • 2 cups almond flour
  • 1/4 cup nutirional yeast
  • salt
  • pepper
  • garlic powder 
  • 1/2 - 1 cup light olive oil 

Season chicken with salt & pepper. 

Beat egg with pickle juice in shallow bowl or dish. 

In a large Ziploc bag, mix almond flour, nutritional yeast and salt, pepper + garlic powder to taste. 

Heat a large, preferably cast iron, skillet over medium high heat with 1/2 cup olive oil. 

Dredge chicken in egg mixture, shaking excess off, then transfer to Ziploc bag and shake. 

Shake off excess flour mixture and add chicken to the skillet, careful not to over crowd. I did mine in 3 batches total. Cook each side 2-3 minutes until golden brown, flip and cook the other side an additional 2-3 minutes. 

Once cooked, transfer to a baking sheet lined with a wire rack. I like to keep mine warm in a 170° while I cook the additional batches. Repeat the same method until all chicken is cooked. 

Serve 'em up with your favorite sauce! 

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