Ingredients
Method
- Prepare the chicken — In a bowl, mix the ground chicken with half of the beaten egg, garlic powder, onion powder, and a pinch of salt if using.Shape the nuggets — Using a small cookie scoop, form the mixture into small, flat, toddler-sized nugget patties.Set up the coating station — Whisk the remaining egg in one shallow bowl. In another, combine the almond flour, tapioca flour, and seasonings.Coat each nugget — Dip each patty into the egg, then coat evenly in the almond flour mixture, pressing gently to adhere.Choose your cooking method — Bake at 400°F for about 20 minutes, air fry at 400°F for 12-14 minutes, or pan-fry in oil over medium heat until golden on both sides.Check for doneness — Confirm the internal temperature has reached 165°F using a meat thermometer.Cool before serving — Let the nuggets cool for a few minutes before serving to toddlers, and cut into smaller pieces if needed for younger children.
Notes
- Almond flour alone can brown quickly without getting crispy — combining it with tapioca or arrowroot flour helps achieve a crunchier texture.
- Not suitable for children with tree nut allergies; substitute coconut flour for a nut-free version.
- Flatten nuggets before cooking and consider cutting cooked nuggets into smaller pieces for younger toddlers, in line with general choking-prevention guidance.
- Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze cooked or uncooked nuggets for up to 3 months.