These paleo chicken nuggets are so delicious and made with only a few ingredients. The secret ingredient is pickle juice- which leaves the nuggets tender, flavorful, and juicy!
14 ozchicken tenderloindiced into bite-sized pieces
1/2cuppickle juice
2eggslightly beaten
1cupalmond flour
1tsppaprika
1tspgarlic powder
1/2tspsalt
1/4tsppepper
Instructions
Dice chicken tenderloins into 1" bite-sized pieces. Add the diced chicken nuggets to a ziplock bag with pickle juice. Refrigerate for 1 hour (or longer if possible! the longer they sit, the better).
Grab two bowls: one for eggs and one for the breading. Beat 2 eggs in one bowl. In the other, mix almond flour and seasonings.
Remove chicken pieces from the marinade. Drain and discard all excess pickle juice. Blot with a paper towel to remove any excess liquid from the chicken. Dip each piece in the egg wash, followed by the almond flour breading. Ensure that each piece is fully coated.
Preheat air fryer to 400 degrees. Air fry the nuggets for about 10 minutes or until the inside is fully cooked. They should be golden brown and tender!