3 skinless, boneless chicken breasts, cut into 1” pieces
2 eggs
¾ cup almond milk
¾ cup pickle juice (dye-free)
1½ cups spelt flour
1 tablespoon powdered sugar
1 teaspoon paprika
½ teaspoon dry mustard
1 teaspoon sea salt
½ teaspoon ground black pepper
2 tablespoons olive oil (in a sprayer)
Instructions
Place egg, milk and pickle juice in a bowl and whisk to combine. Add the chicken pieces, cover and let marinate in the refrigerator for at least 6 hours. Overnight is best.
After the chicken is done marinating, preheat the oven to 400 degrees.
In a separate bowl, mix together the remaining ingredients.
Drain the liquid from the chicken and dredge the pieces in the flour mixture until fully coated.
Place on a parchment-lined baking sheet, providing space in between each piece. Spray each piece with olive oil (I like to use a sprayer I fill up myself to avoid chemicals).
Bake for 15 to 18 minutes or until golden brown and crispy. Serve with your favorite dipping sauce, if desired.
Notes
**Please choose all organic ingredients if possible**
Recipe by Food Babe at https://foodbabe.com/chick-fil-a-chicken-nuggets-recipe-copycat-without-addicting-chemicals/