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Ingredients:

• 1 lb ground chicken or finely chopped chicken breast
• 1 large egg
• 1/2 cup almond flour (blanched preferred)
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 tsp garlic powder (additive-free, SCD legal)
• 1/2 tsp onion powder (additive-free, SCD legal)
• 1/2 tsp paprika (additive-free, SCD legal)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp coconut flour (for dredging)
• 1/4 cup coconut oil or ghee (for frying)

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Instructions:

1. In a large bowl, mix ground chicken, egg, almond flour, Parmesan (if using), garlic powder, onion powder, paprika, salt, and pepper until well combined.
2. Wet hands slightly. Scoop 1 tablespoon portions, shape into nuggets. Place on parchment-lined tray.
3. Lightly dust each nugget with coconut flour.
4. Heat coconut oil or ghee in a skillet over medium heat.
5. Cook nuggets 3–4 minutes per side, until golden brown and internal temp reaches 165°F.
6. Drain on paper towels. Serve warm.

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Optional Baking Method:

• Preheat oven to 400°F. Place nuggets on a parchment-lined baking sheet.
• Lightly brush with coconut oil or ghee.
• Bake 15–20 minutes, flipping halfway, until golden and cooked through.

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SCD-Friendly Dip Ideas:

• Homemade honey-sweetened ketchup
• SCD-legal mustard
• Yogurt-based ranch (with SCD yogurt)
• Honey & lemon drizzle

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Notes:
No grains, gluten, starches, or sugar
Parmesan optional for dairy-free version
Almond & coconut flour create a crispy coating

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