Chicken nuggies! My son excitedly screams out when I ask what he wants for lunch. Chicken nuggets are the perfect protein made for dipping!

This recipe is so simple and quick, but when you don’t have time to make chicken nuggets from scratch, I like to buy this brand. They also sell a gluten free version and organic version.

The breadcrumb coating on these chicken nuggets is crunchy and kid approved, but it is also nutritious with flax seeds which contain omega-3s and fiber. I like to coat the chicken pieces with almond flour for extra protein, but you can use any type of flour or cornstarch. The baked nuggets are great for dinner or to pack in your kids lunchbox.

If your kids are older, let them cut the chicken. If they are younger, they can crack the egg and dip each nugget into the batter components.

Homemade Chicken Nuggets

Makes 4 servings

Ingredients:

• 4-5 Chicken tenders

• 3 T almond flour

• 1 Egg, lightly beaten

• 1 1/2 Cups panko breadcrumbs

• 2 T ground flax meal

• 1/2 tsp salt

• 1/2 tsp garlic powder

Instructions:

1. Preheat the over to 375F. Line a rimmed baking sheet with parchment paper.

2. Using kitchen scissors, trim fat and cut chicken tenders into 1-inch bite size pieces.

3. Place almond flour, egg, and panko mixed with flax meal, salt, and garlic powder into 3 separate bowls.

4. Have your kids take each chicken piece and dip into the almond flour, then the egg, and last the breadcrumb mixture.

5. Place each coated piece on the baking sheet. Continue the process with remaining chicken pieces.

6. Bake until breadcrumbs are golden brown and chicken cooked through. About 15-20 minutes.

7. Serve warm or refrigerate in an air tight container and use for kids lunch and salads for the week.