Preheat oven to 375* F
Grease two 9x13 pans, or one cookie sheet with shallow sides OR line with parchment paper.
Gently mix eggs in a shallow bowl with a fork or whisk.
Combine almond flour, parsley, salt, paprika, and pepper in another shallow bowl. Alternative: Mix above dry ingredients in a gallon ziplock for ‘shake and bake’ method.
Dip chicken pieces in beaten eggs, in batches, and then remove and place in the almond flour mixture. When transferring from the egg to the almond flour mixture, hold the chicken above the egg bowl for a moment to allow excess to drip off.
Press egg-drenched chicken into almond flour mixture. Shake and bake method: Shake about 1 cup of egg-covered chicken in a gallon zip top bag (do not press out air) until evenly coated.
Place coated chicken on the prepared pans or cookie sheet close together but not overlapping. They can be touching in some places. Repeat the egg and almond flour steps with the remaining chicken.
Bake for 20-35 minutes. Lighter meat and smaller pieces will cook faster, darker meat and larger pieces will take longer to cook. Chicken is done when it feels firm and not squishy when pressed, or when cut into if it is not pink any more and juices run clear.
Serve while hot! Leftovers are delicious too, reheated (pan frying in a little ghee is delicious) or cold.
Net carbs: 5 per serving
To prepare ahead of time: Cover baking tray and keep in the refrigerator after placing prepared chicken nuggets onto the baking tray, but before baking, for up to 24 hours. When it's time to bake, pull the chicken out and rest on the counter to warm up slightly as the oven preheats. Then bake as directed.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com