Chicken Nuggets (the heatlhy way!)

One of Daily Dose and Food Matters NYC’s special skills is making over junk food in a healthful way. One of their customer favorites is chicken nuggets.

Chicken Nuggets

by Tricia Williams

Recipe yields 26 nuggets


  • 2 12oz organic boneless chicken breast
  • sea salt and peppers to taste
  • 3  egg whites
  • 1/3 Cup arrowroot
  • 1/3 Cup golden flax meal
  • 1/3 Cup oat flour
  • 2 Tbsp avocado oil


  • Preheat oven to 350 degrees.
  • Place the chicken in a food processor, season with salt and pepper and pulse until chicken forms a fine meal.
  • Scoop 26 chicken nuggets using a 1 ounce scoop and space apart on a parchment line baking sheet. Refrigerate for 20 minutes.
  • In a small bowl combine the flax meal and oat flour. Set aside.
  • Place arrow root in a small bowl. Set aside.
  • In a medium bowl beat egg whites with a whisk until foamy.
  • Remove chicken nugget from fridge, press gently on them so the flatten slightly.
  • One at a time roll the nuggets in arrow root, then dredge in egg white and then roll in the oat flax mix. Return to baking sheet.
  • Heat a large skillet over medium high heat. Place oil in the pan.
  • Brown chicken nuggets on one side, about 90 seconds. Turn the nuggets over and brown equally on the other side.
  • Place nuggets back onto baking sheet and finish cooking in the oven for 6 minutes.
  • Serve immediately.