wilkes

I tried this recipe yesterday and it was really good. I made so many nuggets I didn't have any almond flour left over.

I have a tip you may want to try. So as to not waste flour, I put the leftover in a plastic bowl with a lid and store in the freezor. I do the same with seasoned bread crumbs. Any time you dip something in raw egg or bread raw chicken, you can add more flour to the bowl when needed and just keep it in the freezer. It cuts down on a lot of wasted flour and bread crumbs and I've been doing it for years, so I know it's safe. Have the flour out of the freezer just long enough to bread your stuff and then put it back right away. At $6 a bag, I'm definitely going to try to save this in the freezer too.

Almond Flour is around $6 for a small bag. It will last you a good while just put a small amount in a bowl when rolling the chicken. Any that touches the raw chicken and not used has to be tossed.

How much is the flour?

Proud, if you make you some, make a lot. It's good right out of the fridge too.

Proudnana, I am so glad you liked my Almond Chicken. It's one of my favorites. It's so simple to make. I'll be glad to make it again anytime.

This is also a gluten free / caesin free meal for those on special diets too. I can't even describe the taste. It's so great.

If you google Almond Flour you can make it yourself. I just prefer to buy mine.

You can purchase Almond Flour at Apple City Herbs on 2nd St.; Earthfare in Boone; or, I order mine by the case from amazon.com. There are 2 different types ... Almond Flour {what I prefer} and Almond Meal Flour {which is ground a little finer and is a bit sweeter}.

I have started cooking a lot at home again and using recipes like this I lost weight w/o even trying. Just goes to show you can cook healthy and still enjoy a delicious meal.

Ladyhaw47, if you make this please let me know what you think of it.

I'm getting some almond flour and trying this. Sounds so good.

As you know, I had some of your Almond Chicken tonight, and it was absolutely delicious. I just wish I had some right now...LOL. I can't wait to make this recipe. What I like about it....not only is it so very good, it's also heart healthy, and that is the type of food I have to eat. Thanks girl for making them tonight....when are you going to do it again???? LOL

This is really good and really easy to make.

Boneless / Skinless Chicken Breasts or Tenderloins
Olive Oil
Almond Flour {can purchase this at Apple City Herbs or purchase a bag of almonds and grind them down ... I prefer to buy mine}
Salt

Thaw your chicken {I prefer the frozen where I can take out as many as I want}. Cut up the chicken into nugget size {more flavor than coating the whole piece}.

Marinate the chicken in Olive Oil {I usually use a ziploc bag}

Preheat Oven to 400 degrees

Mix some Almond Flour and salt in a ziploc bag {to shake} or a bowl {to roll}. Shake or roll the pieces of chicken in the mix and place on a cookie sheet.

Bake for 10 minutes. Turn and bake another 5 to 10 minutes depending on your oven and the thickness of your nuggets.


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I also like to have steamed veggies w/ mine. I peel potatoes and slice them not real thick but not thin. Take a bag of baby carrots and add both into a baking bag together w/ a water {feel free to add other veggies if you prefer}. Bake in the oven for approximately an hour on 350 degrees or until the veggies are tender.

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For potatoes and carrots w/ a little more flavor ...

Marinate sliced potatoes in Olive Oil
Marinate baby carrots in Olive Oil and sugar
*Refrigerate while marinating. Carrots need to be in a ziploc bag or a bowl w/ a lid where you can take it out and shake it often.

Bake these at 400 degrees for approximately 45 minutes separate baking dishes ... I still bake both at the same time side by side. Watch to make sure they don't burn. Thicker carrots will take longer. You must use enough olive oil for the veggies to float.

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I would love to hear how you or your family like this if you decide to try it. Happy Cooking.