You can’t go wrong with homemade chicken nuggets! These are coated with grain-free Parmesan breading and served with marinara sauce. This Italian take on chicken nuggets is a kid favorite.
In a large skillet, heat the tallow or coconut oil over medium-high heat.
Cut the chicken into strips or nuggets (about 1 and 1/2 inch pieces).
In a medium bowl, beat the large eggs with 1 teaspoon of water or buttermilk.
In another bowl, combine the almond and coconut flours, Parmesan cheese, one teaspoon garlic powder, Italian seasoning, one teaspoon salt, and pepper and mix well.
Once the oil is hot, coat each piece of chicken first in the egg mixture and then dredge in the seasoned flour mixture.
Drop them carefully into the hot oil and cook for 3-4 minutes per side or until golden brown and cooked through.
Remove from the pan onto paper towels and keep in the oven to stay warm while additional batches are cooking.
Sprinkle with additional Parmesan cheese if desired. Serve with marinara dipping sauce.
Store any leftovers in an airtight container in the fridge for up to several days. Reheat in the oven until crispy.
Notes
Other cooking options:
Bake: Place the coated chicken pieces on a well-greased baking sheet and spritz with avocado oil. Bake at 375°F for about 35 minutes or until cooked through.
Air Fry: Place the coated chicken pieces in the air fryer basket and spritz with avocado oil. Air fry at 400°F for about 8 minutes or until cooked through.