Chicken Nuggets in Almond-Cheese Crust
They provide solid protein and keep you fuller than regular nuggets because there is no wheat coating here and the crust is built on almond flour and Parmesan. The flavor comes out cheesy, nutty, and vivid, while the center stays juicy thanks to the chicken thigh.
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4 kg
Servings: 1 (1 serving ≈ 200 gram)
Digestion time: 3 hour
Complete protein: ✔
Cut the boneless skinless chicken thigh (140 g) into small pieces. Beat the egg (25 g) with table salt (to taste) until smooth.
In a separate bowl mix the almond flour (10 g), Parmesan (10 g), paprika (1 g), and black pepper (to taste). Dip the chicken pieces into the egg, then coat them in the dry mixture so the surface is covered evenly.
Heat the ghee (14 g) in a frying pan and fry the nuggets for 3-4 minutes per side over medium heat. The crust should turn golden, and the meat inside should cook through while staying juicy.
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