Ingredients
- 1 lb. chicken breasts, cut into 1-inch pieces
- 1/2 cup dill pickle juice
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 tbsp arrowroot flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 3/4 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- Spray oil (olive or avocado oil)
Instructions
- Combine the pickle juice and chicken pieces in a bag or container with a lid. Brine/marinate the chicken for at least 1 hour (overnight is ideal)
- Remove the chicken from the pickle juice and pat dry really well. Use two medium sized bowls and in one of them, beat the eggs. In the second bowl, combine the flours and spices and mix well
- Begin coating each piece of chicken by first dipping one into the egg wash and then transferring into the flour. Turn the chicken to coat all sides and place directly into the air fryer
- Continue this process until all of the chicken nuggets are in the air fryer, or the air fryer is full of one even layer of chicken nuggets (you may need to do this in two batches depending on what air fryer you have)
- Spray the top of the chicken nuggets in the air fryer with a very light spray of oil
- Air fry on 400 degrees F. for 8 minutes, flipping and giving the other side a light coat of oil halfway through
Nutrition Facts:
- Calories: 310
- Fat: 8 g
- Carbohydrates: 13 g
- Fiber: 5.5 g
- Protein: 30.3 g
Find it online: https://www.wholekitchensink.com/air-fryer-chicken-nuggets/