Chicken, bacon, and ranch dressing. The ultimate combo- amIright?!
First step…making the chicken nuggets!
- 1 1/2 pounds chicken breast (I like to get the packs that are already cut into small pieces, but if you can’t find that, regular breats will do)
- 1/3 cup coconut flour
- 2 eggs
- 1 tablespoon cashew milk (or other non-dairy milk)
- 1 cup almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (omit if you don’t like a little heat)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper (if you don’t have any, spray some foil with olive oil or coconut oil spray!).
If you’re chicken isn’t already in small pieces, cut it up into 1 inch pieces.
Set up 2 large bowls and one smaller bowl in the middle. This is where the breading magic will happen. In the middle bowl, whisk the eggs and milk. Put coconut flour on one plate. On the other plate, mix the almond flour with the spices. Taking a few nuggets at a time, coat them with the coconut flour making sure it’s all coated. Then dip them in the egg mixture evenly. Then coat the pieces with the almond flour mixture making sure it’s coated evenly, shaking off the excess and place them on the baking sheet. Repeat until all the nuggets are breaded. Spray the pieces with olive oil or coconut oil spray.
Bake for about 10 minutes, then flip and bake for 5 or so minutes or until inside is cooked.
While the chicken is in the oven, cook the bacon on the stove top. I like mine reeeaaalll crispy. If you’re doing Whole30, omit the bacon unless you find some without. Let cool a bit and then crumble into smaller pieces.
Once the chicken is cooled a bit, you’re ready to assemble! Place the chicken, bacon, avocado and any other toppings you like on a bed of lettuce and top with Primal Kitchen Ranch Dressing- or make your own!