A crispy crunchy chicken nugget recipe perfect as appetizers or the main protein for a salad.
Preheat oven to 375F. Line a baking sheet with parchment paper and lightly grease with avocado oil.
Place 1 bag of Artisan Tropic Cassava Strip Jalapeno in a zip lock bag, and crush using a rolling pin or something heavy. You still want a few pieces that are bigger than a fine powder.
Add the cassava flour into the zip lock bag and shake to make sure everything is mixed. Set aside.
In one shallow bowl, add the arrowroot flour and in another, add the ranch dressing.
Meanwhile, pat the chicken cubes dry and then season with ranch seasoning. Make sure each piece is coated with seasoning.
Dredge the chicken cubes into the arrowroot flour, shake off the excess, and then dredge in the ranch dressing.
Add chicken cubes into the zip lock bag with the cassava strips. Close the bag and then shake until all the chicken cubes are well coated.
Place the chicken nuggets onto the baking sheet, bake for 15 minutes, flip then bake for another 10 minutes.
Turn your oven up to broil and then broil for 3-5 minutes or until the chicken nuggets get lightly golden brown.
Serve with more ranch dressing mixed with jalapeno slices!
Add all ingredients to a bowl and mix until well combined. Store in an airtight container until ready to use.