by Anne Carter
New Recipe
Course: Main Course Cuisine: American Prep Time:20minutes Cook Time:20minutes Total Time:40minutes Calories: 358kcal Author: Anne Carter
– Mixing Bowl – Frying Pan – Spatula – Knife – Measuring Spoons
– ¼ cup avocado oil mayonnaise – 2 tablespoons sour cream – 1 teaspoon chipotle pepper sauce or more, depending on taste – Avocado oil spray – 2 chicken breasts 8 ounces each – 1 egg – ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
1. Preheat the oven to 450°F and line a baking sheet with parchment paper or foil, then spray with avocado oil. 2. Mix the mayonnaise, sour cream, and hot pepper sauce in a small bowl to make the chipotle dipping sauce, and set aside. 3. Cut the chicken breasts into nugget-sized pieces.
4. In one bowl, whisk the egg with salt, pepper, garlic powder, and cayenne pepper. Place almond flour in another bowl. 5. Dip each chicken piece in the egg mixture, then coat with almond flour, using one hand for the egg and the other for the flour.