Delicious and crispy pecan crusted chicken nuggets with a sweet cranberry orange dipping sauce!Print
Pecan Crusted Chicken Nuggets
1.5 lbs. boneless chicken breast cut into 1 inch cubes
1 cup pecans
1/2 cup coconut flour
1 tsp dried parsley
salt (if pecans aren’t already salted) and pepper to taste
Cranberry Dipping Sauce
1 cup canned cranberry sauce
1 tsp water
1 tsp fresh squeezed orange juice
orange zest to taste, I did about 2 tsp
Preheat the oven to 400 degrees and line a baking sheet with foil and spray with non-stick cooking spray.
Add pecans to a food processor and process until they are finely chopped (should look like panko breadcrumbs).
Add the chopped pecans, salt (if using), pepper, and dried parsley to a shallow dish or bowl.
In another shallow dish whisk together the two eggs, then in a third add the coconut flour.
Carefully take each chicken piece and toss it in the coconut flour, then the egg (drip off the excess egg, should just be lightly coated), and the pecan mixture. You can press the mixture onto the chicken so it sticks.
Repeat with every piece of chicken and place on the prepared baking sheet. Lightly spray coated chicken with nonstick cooking spray.
Bake for 25 minutes or until cooked through.. broil for 1 minute to get them crispy.
While the nuggets are baking prepare your sauce by combining all the ingredients in a sauce pan and heat up over medium/low heat for a few minutes. Strain the sauce through a sieve or strainer to remove the clumps and add to a small sauce dipping bowl or ramekin.
Serve the nuggets with the dipping sauce.