Baked, not fried, this original recipe for Carob Barbecue Chicken Nuggets is our take on a global favorite. Juicy on the inside and crispy on the outside, using almond flour instead of bread crumbs or regular flour makes these homemade chicken nuggets gluten-free. Moreover, we used almond milk to keep this recipe dairy-free.
- 1 1/2 cups almond flour
- 4 tbsps Carob Barbecue Seasoning
- 1 tsp salt
- 1 tsp black pepper
- 2 large eggs
- 2 tbsps unsweetened almond milk*
- 1 lb chicken thighs, cut into 1-inch cubes
Preheat oven to 400 degrees F.
Place almond flour, Carob Barbecue Seasoning, salt, and black pepper in a bowl. Mix until well-combined. Set aside.
In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
Line the large baking sheet with foil. Oil the foil using olive oil or non-stick olive oil spray.
Dip each chicken cube into the wet mixture, then use a tong to grab each chicken nugget and toss into the almond flour mixture to completely coat with flour. Use tongs to transfer to the foil, placing about an inch apart.
Bake in the oven for 15-20 minutes or until cooked through.
Sprinkle with more carob barbecue seasoning for extra flavor. Serve with preferred dipping sauce.
1. Add salt and pepper, if preferred.
2. Add more cayenne pepper if extra heat is preferred.
3. If almond milk is unavailable, please use any milk of choice.