Recipes using Balanced Bites spices Recipes using Balanced Bites spices
In this recipe:
SUPER GARLIC PIZZA Spice Blend SUPER GARLIC PIZZA Spice Blend

SUPER GARLIC PIZZA Spice Blend

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SUPER GARLIC Spice Blend SUPER GARLIC Spice Blend

SUPER GARLIC Spice Blend

From $11.99
SUPER ONION Spice Blend SUPER ONION Spice Blend

SUPER ONION Spice Blend

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TRIFECTA Spice Blend TRIFECTA Spice Blend

TRIFECTA Spice Blend

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CHICKEN PEPPERONI NUGGETS

nightshade-free
dairy-free
gluten-free
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Servings: 4

For the kids, or kids-at-heart, these nuggets are easy to pull together & fun for the whole family. Serve with my oven fries & a simple salad! Plus, you can make a double-batch and freeze them if you like! 

    Ingredients

    BREADING

    • 1 cup almond flour or other raw but or seed meal or flour
    • 2 tablespoons coconut flour
    • 3 teaspoons TRIFECTA Spice Blend

    FOR GARNISH

    • Coarse sea salt

    FOR SERVING

    • Ketchup of choice

    Instructions

    Preheat the oven to 375ºF. Line a rimmed baking sheet with foil, then place a wire baking rack on top of it.

    Make the chicken nuggets: Place the pepperoni in the food processor and blend until the meat is finely ground. Add the chicken and spices in a food processor and pulse until the mixture comes together into a paste-like consistency.

    Form the meat into 20 small nugget-shaped bites, about 1 ounce each.

    Place a large, heavy-bottomed, high sided skillet or sauté pan over medium-high heat. Using just enough fat to coat the bottom of the pan, melt the cooking fat and allow it to become hot, about 5 minutes. While the fat is heating up, bread the chicken.

    Create a "breading" station for the chicken: In a large, shallow bowl or dish, whisk the almond flour, coconut flour, and spices until well combined. In a second large, shallow bowl or dish, whisk the egg until well-beaten. Dunk the chicken pieces into the egg mixture to coat it completely, allowing excess egg to drip off. Next, place the chicken into the flour mixture to coat it completely, gently shaking off any excess. Repeat this process, cooking the chicken in batches so not to overcrowd the pan.

    Place the chicken inot the hot pan and cook for 3 to 4 minutes on each side, until the breading has turned golden brown. Place the browned chicken on the prepared baking sheet. Once all of the chicken has been browned, place the baking sheet in the oven and bake for 15 minutes or until the internal temperature of the chicken reaches 165ºF.

    Garnish with coarse salt & serve with ketchup.

    Notes

    EGG-FREE?

    Omit the egg. You can also skip this step if you're short on time.

    NIGHTSHADE-FREE?

    Use the following amounts instead of the amounts listed above:

    • 1 3/4 pounds ground chicken thighs
    • 4 ounces bacon