Real, tender chicken nuggets are so much easier than you think! We use chicken tenderloins, which are super easy to cut up and come out perfectly. A quick toss in our Mayo adds egg for the coating and plus SO much flavor. (Have you tried our new and improved Ketchup!? You'll love it!)

Makes 4 servings
 

What you need

1 pound chicken tenderloins
½ teaspoon garlic powder
Coarse salt and freshly ground black pepper
1/4 cup Tessemae’s Mayonnaise
1/3 cup almond meal
1/3 cup coconut flour
Tessemae’s Ketchup, Creamy Ranch or Honey Mustard for dipping
 

What you do

1. Heat your oven to 425F, convection if you have it. Line a large rimmed baking sheet with parchment or foil.
2. Cut chicken tenderloins crosswise into nugget sized pieces, about 1 inch. Place in a medium bowl and season with salt and pepper. Stir in the garlic powder and mayo until combined.
3. In another bowl, combine the almond meal, coconut flour, salt and pepper.
4. Coat nuggets in almond mixture a few at a time, then transfer to the prepared baking sheet.
5. Bake until golden brown and cooked through, 15 to 20 minutes.