Paleo Low Carb Chicken Nuggets
  1. Fill a large bowl with water and a few tablespoons of sea salt. Place chicken in the salt water and let it brine for at least 10 minutes, up to an hour. Drain and pat dry. Cut the chicken into nugget sized pieces.
  2. In a small bowl, whisk together the mayonnaise and vinegar.
  3. In another bowl, mix the almond flour with a little sea salt and black pepper. (I used 1/2 tsp sea salt and 1/4 tsp black pepper, but you can adjust as desired.) Feel free to throw any other spices you like in there.
  4. Coat each piece of chicken in a thin layer of the mayonnaise mixture, then press into the almond flour mixture.
Frying instructions
  1. Heat the oil in a skillet over medium-high heat. (Use a generous amount of oil – at least 2 tablespoons per batch.) Cook the chicken nuggets in a single layer in batches, about 2-3 minutes per batch, on both sides, until golden.
Baking instructions
  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and arrange chicken nuggets in a single layer. Bake for 6-8 minutes, until the bottom is golden. Carefully flip, then bake for another 6-8 minutes, until cooked through.

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