Time: 20 minutes prep, 20 minutes cook
Every Body Eat® Chive & Garlic thins
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 15-oz can of garbanzo beans/chickpeas
Heat oven to 400°F. Line a baking sheet with parchment paper; set aside.
Pulse about 4oz of the thins in a food processor until finely crumbled. Alternately, use a rolling pin to crush the thins while they are still in their bag. Transfer the crumbled thins to a small bowl.
Drain chickpea juice (aquafaba) into a separate small bowl.
It’s time to assemble the nuggets! With one hand, dip one nugget in the aquafaba until it is completely coated, then transfer it to the bowl with the crumbled thins. With your other hand, carefully coat the chicken with the thins on all sides, pressing them lightly on the chicken to help them stick. Transfer the chicken nugget to the prepared baking sheet. Repeat with the remaining nuggets. (This switching-hand method helps prevent the chips from sticking to your hands while assembling.)
Bake for 12 minutes (the top coating of the nuggets should be nice and crispy). Remove from the oven, flip the nuggets, and bake for another 8 minutes, or until the chicken is cooked through (to an internal temperature of 165°F) and no longer pink inside.
Remove from the oven and serve warm with your favorite dipping sauces.
Meal Hack! Make it dinner by wrapping nuggets in lettuce cups. Drizzle with buffalo sauce to make a crispy buffalo chicken wrap. We used The New Primal Medium Buffalo Wing Sauce.
*recipe inspired by Gimme Some Oven's Ultra-Crispy Chicken Nugget Recipe.*