Why is it that food tastes extra delicious when you get to eat it with your hands and ditch the cutlery altogether? Maybe because it’s more interactive, messy and fun … or is this just me? Regardless, this is one of the many reasons why I enjoy chicken nuggets so much.
For many people, I think chicken nuggets are reminiscent of their childhood, but surprisingly, I didn’t care too much for them as a kid. I remember kids at my elementary school going crazy at lunch when it was nugget day, and dipping soggy, coated pieces of chicken in packet after packet of honey. Not ketchup, but always honey. The only time I semi-enjoyed nuggets was when my mom made them homemade, which was pretty seldom. I think she used good ol’ Shake n’ Bake, but I could be wrong.
For a while, I was making almond flour nuggets so frequently that Jesse and I got burnt out on them. We took a break for a bit, but a craving finally set in and I decided it was time to make them again. This time, I made a new recipe though, compliments of a variation I found on Pinterest. The recipe comes from the blog, Comfy Belly. Check it out here.
One thing to note, I chose to bake the nuggets rather than pan-fry them on the stove. I baked the nuggets for about 22 minutes at 375 degrees F, flipping halfway through. Then, I put the chicken under the broiler for a few minutes to ensure the coating was crispy and brown.
We ate the nuggets with homemade ketchup, made from boiled down Bionaturae strained tomatoes, apple cider vinegar, sea salt, pepper, a bay leaf and a touch of honey. I used to make homemade ketchup from tomato juice, but using strained tomatoes shortens the stirring process (with juice it can take more than an hour of constant stirring!).