Last night I made chicken nuggets for dinner. I decided to make a dill dipping sauce to go with the nuggets.
½ c. almond flour
2 tsp. Onion powder
1 tsp. Garlic powder
½ tsp. Salt
½ tsp. Black pepper
1 lb. Boneless skinless chicken
½ c. milk
1 c. chicharrones, crushed
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a medium bowl, combine flour, onion and garlic powders, salt & pepper. Cut chicken into 2” pieces then toss with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces in milk. Pour chicharrones onto a large plate. Roll chicken in crumbs.
Arrange chicken on baking sheet; spritz with cooking spray. Bake for 20 minutes or until thoroughly cooked.
½ c. yogurt
1 Tbsp. Dijon mustard
2 tsp. Lemon juice
1 Tbsp. Chopped fresh dill or ¾ tsp. Dried
¼ tsp. Salt
1/8 tsp. Black pepper.
In a small bowl, whisk together ingredients. Chill until serving time.