Chicken breast pieces are dipped in egg, rolled in tapioca starch seasoned with garlic and onion powder, and baked until the coating turns crisp and golden. Double the batch and freeze half raw for an easy dinner later.
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray or drizzle it with a little oil. Whisk together the tapioca starch, garlic powder, onion powder, salt, and pepper in a medium-sized bowl. Whisk the egg in another medium-sized bowl.
½ cup tapioca starch, 2 teaspoons EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper, 1 large egg
Drop all the chicken pieces into the bowl with the egg. One at a time, take each piece out and drop it into the bowl with the tapioca starch, making sure it is fully coated before placing it on the baking sheet. Tip: Keep one hand to take the chicken out of the egg and the other to coat it in the starch.
1 lb chicken breasts
Spray the nuggets with a little oil, then bake for 20-25 minutes, until golden and cooked through (165 degrees Fahrenheit).
Spray olive oil
Notes
Tapioca starch: You can also use cornstarch, potato starch, or even all-purpose flour. Chicken: This recipe works just as well with chicken thighs.Serving size: This recipe makes enough for a light dinner for 4 if you include heartier sides. Parsley garnish: I added a sprinkle of parsley for color in the photos. When I serve this to my family, I don't add it.