Chicken Nugget Showdown

I tried this recipe using both coconut and almond flour. You can see the almond flour nuggets on the left and the coconut flour nuggets on the right. The almond flour nuggets were the clear winner, they crisped up better, tasted better, and looked better too!

Ingredients:

2 boneless, skinless chicken breasts

1-2 T coconut oil (enough to generously coat the baking sheet)
1/2 cup almond meal
1 tsp paprika
1 tsp oregano
1 tsp onion flakes
½ tsp salt

Directions:
Turn on the oven to 400F. Brush a baking sheet liberally with coconut oil and put the pan in the oven to heat as the oven preheats.

Trim all visible fat and tendons from chicken breasts, then cut each breast into 5 nugget pieces (or more if you have a very large breast.) Use a meal mallet or something heavy to pound the thicker nugget pieces so they're all the same thickness.

Combine the almond meal and seasoning, mixing together well.

Dip each nugget piece into the almond meal mixture, pressing on with your fingers so it coats the chicken. Coat all the nuggets before you remove the baking sheet from the oven.

When all nuggets are coated, lay them on the hot baking sheet and cook 8 minutes, or until the side touching the pan is lightly browned. Remove pan from oven, turn nuggets, and bake 8 minutes more on the second side, until nuggets are lightly browned and cooked through. (Don't overcook.) Serve hot, with mustard or ranch dipping sauce if desired.