Za’atar Chicken Nuggs (GF/DF)
Ingredients:
2 lbs Boneless Skinless Chicken Thighs, cut into nugget-sized pieces
Sea Salt & Black Pepper, to taste
3 Eggs, whisked
1 cup Paleo Flour (seasoned with sea salt and black pepper)
1 3/4 cups Almond Flour + 2 tbsp Za’atar Seasoning *or* 1 cup Gluten-Free Panko + 1 cup Almond Flour + 2 tbsp Za’atar Seasoning (preferred if cooking in large batches)
Avocado Oil, for shallow frying
Instructions:
Cut your chicken thighs into nugget-sized pieces, pat dry, and season generously with sea salt and black pepper.
Set up your dredging station with three bowls: one with the seasoned paleo flour, one with whisked eggs, and one with your breadcrumb coating of choice (either all almond flour with za’atar, or a 50/50 gluten-free panko and almond flour blend, also seasoned with za’atar).
Working in batches, coat each piece of chicken in the Paleo flour, then dip into the eggs, and finally into the za’atar-seasoned crumb mixture. Press gently to help the coating stick.
Heat a generous layer of avocado oil in a large skillet over medium heat. Once the oil is hot (about 350°F), carefully add the nuggets in batches, making sure not to crowd the pan.
Cook each nugget for 3–4 minutes per side, or until golden brown and fully cooked. Note: almond flour tends to sink and burn over time in hot oil, so the panko-almond blend is a better option for larger batches or longer fry sessions.
Transfer cooked nuggets to a wire rack or paper towel-lined plate. Sprinkle with sea salt while hot, if desired.
Serve immediately and toss in extra za’atar or a spice blend while hot for added flavor or dip in your favorite sauce!
Enjoy!
