Keto Chicken Nuggets

Ingredients

• 2/3 cup almond flour
• 3/4 cup parmesan cheese
• 1 egg (beaten)
• 2–3 chicken breast, cut into nuggets
• Pickle juice

Instructions

1. Place cut chicken pieces in a gallon ziploc.
2. Add pickle juice to the bag, just enough to cover the chicken.
3. Place bag in the fridge for 2 hours. Turn bag every 30 mins.
4. Add one beaten egg to a gallon ziploc and add all chicken to the egg bag (remove chicken from the pickle juice bag first). Make sure no pickle juice is in the egg bag.
5. Preheat oven to 400°.
6. Make sure the chicken is covered with the egg.
7. Add almond flour and parmesan cheese to another gallon ziploc.
8. Add a few pieces of chicken to the almond flour/parmesan cheese.
9. Cover chicken well with batter.
10. Place chicken on a cookie sheet.
11. Bake for 20 mins.
12. Add avocado oil to a skillet and fry the nuggets to crisp.