Ingredients
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Instructions
- Preheat the oven to 375°F and grease 2 cookie sheets with cooking spray.
- Meanwhile, place plantain chips into a food processor and pulse until small crumbs. If you don’t have a food processor, bash the chips in a zipped plastic bag using a rolling pin, until they resemble crumbs.
- Combine plantain-chip breadcrumbs, almond flour, white rice flour, nutritional yeast, salt, garlic powder and onion powder in a large bowl. Mix until combined & set aside.
- In a medium bowl, whisk together the eggs and non dairy milk.
- Carefully, add all the chicken cubes into the egg & non dairy milk mixture and toss with your hands, so all the chicken pieces are covered in the liquid mixture.
- Carefully, remove one chicken cube from the bowl and lightly shake off any excess egg.
- Place the chicken piece into the bowl of the plantain-almond crumb mixture and coat on all sides.
- Place the chicken cube onto the prepared baking sheet.
- Repeat steps 6 through 8 until all the chicken nuggets are arranged on the baking pans.
- Drizzle each chicken nugget with olive oil or spray with cooking spray, before baking.
- Bake for 15 minutes, then flip each chicken nugget and bake an additional 3-5 minutes. Be sure to cut into the center of your thickest chicken nugget to make sure they’re fully cooked through.
- Allow to cool for 10 minutes before enjoying! Serve with your favorite spicy mayo or garlic aioli.