Weeknight Paleo Chicken Nuggets with Honey Mustard
  1. Preheat oven to 400.
  2. Slice chicken in evenly into 1-inch squares. Trim off any excess fat and set aside.
  3. In a large zip lock bag, combine almond flour, cassava flour and all dry ingredients.
  4. Seal bag and shake until well combined.
  5. In a small bowl, crack both eggs and mix well.
  6. Dip chicken nuggets into egg mixture a few at a time, making sure they are coated liberally before dropping into the zip lock with dry ingredients.
  7. Once all chicken nuggets are added to the bag, seal bag and shake until all chicken is coated well.
  8. You may need to open the bag a couple of times to check, which is fine. Just make sure each piece is covered in the batter.
  9. Once fully covered, place nuggets on a parchment-lined cookie sheet. You may need two of these. Nuggets can be close but make sure they don't touch.
  10. Place into the oven and cook for 20 minutes total, flipping halfway or when nuggets begin to brown.
  11. The trick here is to cook them so that they are done and crispy, without over cooking them and drying out the chicken. Check after 7 minutes as all ovens vary and flip early, if necessary.
  12. While nuggets are in the oven, combine all honey mustard ingredients into a bowl and mix well.
  13. Remove chicken nuggets and allow to cool for a few minutes before serving with honey mustard.
Recipe by Anya's Eats at http://www.anyaseats.com/weeknight-paleo-chicken-nuggets-honey-mustard/