Directions
Cut the raw chicken breast into uniform, 1-inch bite-sized pieces.
Pat them dry with a paper towel and season with salt and pepper.
In a medium bowl, whisk together the grated parmesan, almond flour, and baking powder.
In a separate small bowl, beat the egg with the water.
Pour the wet mixture into the dry and stir until a thick batter forms.
Add the chicken pieces to the batter, tossing to ensure each piece is fully and evenly coated.
Heat about an inch of oil in a large skillet over medium-high heat.
Once the oil is shimmering, carefully place the battered chicken pieces into the pan, ensuring not to overcrowd it.
Fry for 3-4 minutes per side, until the coating is deep golden brown, crispy, and the chicken is cooked through.
Remove the nuggets with a slotted spoon and let them drain on a wire rack to maintain crispiness.
Serve immediately.
