Get your Keto dipping sauces ready for these tasty chicken nuggets! We added some cayenne pepper to these to bring out the heat, make a big tray and serve up to your loved ones today!
Prep Time: 5 minutes
Cooking Time: 20 minutes
1 pound of boneless & skinless chicken thighs, diced
1 cup almond flour
1 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
Preheat your oven to 400 degrees Fahrenheit.
Pat tenders with a paper towel to remove their excess moisture.
Add almond flour, sea salt, black pepper, garlic powder. smoked paprika and cayenne pepper to a shallow bowl and stir to combine.
With your hands, place each chicken thigh piece in the almond meal mixture and pat well until it is fully coated in it.
Place each coated piece of chicken on a baking sheet lined with parchment paper.
Bake about 20 minutes, or until the chicken is fully cooked and the almond meal mixture has begun to brown.
Serve tenders with Keto-friendly dipping sauces.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 6