Equipment
Ingredients
Chicken Nuggets
- 500 g chicken breast, cut into 3cm bite-sized pieces
- 150 g ground almonds, fine texture
- 2 eggs, beaten
- 5 g paprika
- 5 g garlic powder
- 3 g salt
- 2 g black pepper
Homemade BBQ Sauce
- 150 g tomato ketchup
- 30 ml apple cider vinegar
- 30 g brown sugar, packed
- 30 ml water
- 15 ml worcestershire sauce
- 3 g smoked paprika
- 2 g onion powder
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Pat the cut chicken breast pieces completely dry using paper towels. This ensures the egg mixture will adhere properly to the meat. Always wash hands thoroughly after handling raw poultry.
In a small saucepan, combine the tomato ketchup, apple cider vinegar, brown sugar, water, worcestershire sauce, smoked paprika, and onion powder.
Simmer the BBQ sauce mixture over medium-low heat for 10 minutes, stirring occasionally with a whisk, until slightly thickened. Remove from heat and set aside to cool.
Set up a breading station with two mixing bowls. In the first bowl, whisk the eggs. In the second bowl, combine the ground almonds, paprika, garlic powder, salt, and black pepper.
Dip each dry chicken piece into the beaten egg, shaking off any excess, then roll thoroughly in the seasoned ground almonds, pressing gently to adhere the coating.
Arrange the coated chicken nuggets on the prepared baking sheet in a single layer, ensuring they do not touch so hot air can circulate around them.
Bake in the preheated oven for 18 to 20 minutes, flipping halfway through the cooking time. The nuggets are done when the almond crust is golden brown and the thickest piece reaches an internal temperature of 74°C (165°F).
Remove the baking sheet from the oven and let the nuggets rest for 5 minutes. Serve warm with the homemade BBQ sauce for dipping.
Chef's Notes
- For an even deeper, toastier flavor, spread the raw ground almonds on a baking sheet and toast them in the oven for 5 minutes before mixing them with your spices.
- The dry-hand wet-hand technique is critical here. If you use the same hand to dip in the egg and then the almonds, the moisture will cause the almonds to clump together in the bowl instead of on the chicken.
- To make this recipe entirely keto-friendly or sugar-free, substitute the brown sugar in the BBQ sauce with an equal amount of monk fruit sweetener or erythritol blend.
- Ground almonds contain more fat than traditional breadcrumbs, which helps them brown beautifully in the oven without needing any additional oil spray.
Storage
Refrigerator: 3 days — Store chicken and sauce in separate airtight containers.
Freezer: 1 month — Freeze baked nuggets in a single layer before transferring to a bag.
Reheating: Reheat nuggets in an oven at 180C/350F for 10 minutes until crispy. Do not microwave if you want to retain the crunch.
