Shake & Bake Chicken Nuggets
{with honey mustard dipping sauce}
The first time I told my husband I was making Shake & Bake Chicken Nuggets for dinner, he looked at me like I was an alien. But when he tasted them, he was blown away.
So if you have ever eaten Shake & Bake Chicken you know the pleasure of the flavor & the convenience of the quick process. However, once you discover that this recipe is just as quick & easy & is absolutely so flavorful, you will never want to go back to anything a box can offer you. I mix up several bags at a time & just add in the oil when I'm ready to bake it. It makes for quick weeknight suppers or school lunches. The great thing about this mix is that it doesn't contain any of the harmful ingredients such as bleached flour or high fructose corn syrup, just to name a couple, that the box at the store contains.
If you don't use baggies, just follow the same process in a glass container with a tight fitting lid.
Shake & Bake Chicken Nuggets
ingredients
2-1/2 pounds chicken thighs, boneless, skinless - trim & cut into 2" pieces
1 cup almond flour
2 tablespoons coconut flour
2 teaspoons each: salt & dried basil
1-1/2 teaspoon garlic powder
1 teaspoon each: onion powder & smoked paprika
1/2 teaspoon dried ground mustard
2 tablespoons olive oil
directions
preheat the oven to 400º
in a medium size mixing bowl, combine flours & seasonings. drizzle olive oil into bowl & give it a quick stir until it is completely moistened
transfer flour mixture to a large {gallon} size baggie. place chicken pieces in baggie & seal well. give it a good shake & toss until all the chicken looks completely coated.
place chicken pieces on a baking sheet lined with parchment paper.
bake 20 minutes.
serve immediately with honey mustard dipping sauce if desired