Gluten-Free Chicken Nuggets With Sweet And Sour Paprika Sauce

Gluten-Free Chicken Nuggets With Sweet And Bitter Paprika Sauce

Will make: 2 servings

Prep time: 20

Cook dinner time: 10 min


Chicken Nuggets

1 boneless, skinless hen breast (200 g)

1/3 cup almond flour

3/4 teaspoon Club House Smoked Paprika 

1/2 teaspoon table salt

3/4 teaspoon Club Property Onion Powder 

1/2 teaspoon Club Household Garlic Powder

1 egg

Sweet And Bitter Paprika Sauce

½ cup apricot jam (125 mL)

2 tablespoons h2o

2 tablespoons white vinegar

2 teaspoons honey

1 tsp lemon juice

½ teaspoon cornstarch

½ teaspoon soy sauce

¼ teaspoon Club House Smoked Paprika

¼ teaspoon Club Household Garlic Powder

¼ tsp table salt


1. Lower the chicken evenly into two-bite rectangles, ½-inch thick. 

2. Combine the almond flour, Club House Smoked Paprika, salt, onion powder, and garlic powder in a shallow dish with a fork, crushing any lumps.

3. In a individual dish, conquer the egg with the fork.

4. Preheat the air fryer to 400°F (200°C).

5. Coat each and every rooster piece in the beaten egg, adopted by the almond flour mixture.

6. Put the chicken in a solitary layer in the air-fryer basket.

7. Prepare dinner the chicken in the air fryer till the nuggets are golden brown and achieve an internal temperature of 164°F (74°C), about 8 minutes. Flip halfway via cooking.

8. Blend the apricot jam, water, vinegar, honey, lemon juice, cornstarch, soy sauce, Club Property Smoked Paprika, garlic powder, and salt in a blender right until smooth. 

9. Transfer to a compact saucepan and provide to a boil above medium-high warmth, stirring constantly. 

10. Cut down warmth to medium-small and permit the sauce simmer until a little thickened, about 5 minutes. (It thickens far more as it cools.)

11. Serve the hen nuggets with the sweet-and-bitter paprika sauce.