Homemade Chicken Nuggets

The problem with cooking for one is when you buy for five. I'm up to my ears in dill. Dill in my salads, brussel sprouts, and now, chicken! Chicken really bores me, and I know I've hit a low when I've eaten plain chicken for the past 3 days... canned tuna is the lowest. This recipe came to existence as I started cutting up my boneless, skinless chicken breast out of boredom. There had to be a way to make this better!

Chicken Nuggets are so easy to make. Why hadn't I thought of this before? All you need is an egg wash, some flour and herbs for flavoring. You are only limited by your imagination. I chose brown rice flour because it has a crunch; I chose dill, because I had no choice! A little drizzle of olive oil makes the chicken more moist and a tad, deliciously greasy. This dish is also great for my gluten free friends!

Chicken Nuggets with Dill

2 boneless, skinless chicken breasts
1 3/4 cups brown rice flour
1 tbsp coarse sea salt
1 tsp cracked pepper
3 tbsp chopped fresh dill (or 2 tbsp dry dill)
1 egg
3 tbsp water
Olive Oil

Preheat oven to 350F.
Cut your boneless, skinless chicken breast in good sized chunks. Place to the side. In a medium bowl combine the dry ingredients and dill. In a smaller bowl, beat together the egg and water. This is your egg wash. Get your baking sheet out, coat in non stick spray and place next to the two bowls. You are going to create an assembly line. First dip a couple chicken pieces into the egg wash. Let them soak for a couple minutes. Then place the pieces into the Dill and Flour mixture. Pat in the flour mixture so the pieces are fully coated. Lastly, place onto the baking sheet. Continue with all of the chicken pieces. Next, drizzle just a little bit of olive oil over the top of each battered chicken piece.

Bake for 12 minutes on the middle oven rack. With a spatula, flip chicken nuggets over and bake for another 12 minutes. Keep an eye on them. When done, they should be a golden brown. Garnish with some chopped dill and olive oil.