Description
Made in the air fryer and so crispy! A family-friendly paleo and whole30 dinner with an oven-baked option!
Ingredients
- 1 pound Free-range Boneless, Skinless Chicken Breast
- 1 pinch Sea Salt
- 1 teaspoon Sesame Oil
- ¼ cups Coconut Flour
- ½ teaspoons Ground Ginger
- 4 Egg Whites
- 6 Tablespoons Toasted Sesame Seeds
Preparation
Preheat air fryer to 400ºF for 10 minutes.
While air fryer heats, cut chicken into nuggets (about 1-inch pieces,) dry them off and place in a bowl. Toss with salt and sesame oil until coated.
Place coconut flour and ground ginger in a large Ziploc bag and shake to combine. Add chicken and shake until coated.
Place egg whites in a large bowl and add chicken nuggets, tossing until they are all well-coated in the egg.
Place sesame seeds in a large, Ziploc bag. Shake any excess egg off the chicken and add nuggets into the bag, shake until well coated.
Generously spray the mesh air fryer basket with cooking spray. Place nuggets into the basket, making sure to not crowd them or they won’t get crispy. Spray with a touch of cooking spray.
Cook for 6 minutes. Flip each nugget and spray for cooking spray. Then cook an additional 5–6 minutes until no longer pink inside, with a crispy outside.
While nuggets cook, whisk all the sauce ingredients together in a medium bowl until smooth.
Serve the nuggets with the dip and devour!
