2large boneless skinless chicken breastscut into medium sized chunks
1 tspseasoned salt
salt & pepper
In 3 pie pans or shallow rimmed plates, prep the ingredients. In one pan place, the cut-up chicken.
In another pan, whisk together the eggs, add some salt and pepper. Then add a splash of water and whisk again.
In the final pan, add the parmesan, almond flour, seasoned salt, and black pepper.
Once the ingredients are ready, get a frying pan ready on the stove and add enough oil so that it is about 1/2' deep. . Heat on medium-high heat for a few minutes so the oil can come to temperature. You can check to see if it is ready for frying by sticking the end of a wooden spoon handle gently into the oil, is little bubbles form around the wooden spoon end, it is ready!
Dip each chicken chunk into the beaten egg and then roll or toss gently in the grain-free coating mixture. Place each nugget gently into the frying pan. DO NOT overcrowd the pan, this recipe will make about 3 batches so you will only fit about 1/3 of the nuggets in about a 10″ frying pan.
They will cook for about 3-5 minutes on each side. It will depend on the size you make the nuggets. For the size shown above, 4 minutes was just right. You can use a digital instant-read thermometer on them to be sure they cook to an internal temperature of 165°.
Remove nuggets that are ready and place on a paper towel-lined plate to drain any remaining oil and keep crispy. To keep nuggets warm as you cook other batches, you can put them on an oven-safe plate to keep warm in the oven on the lowest setting your oven allows.