Carob Barbecue Chicken Nuggets Recipe

If you are looking for chicken nuggets that are crispy on the outside and tender on the inside, this Carob Barbecue Chicken Nuggets Recipe is a delicious choice. Instead of frying, these nuggets are baked in the oven, making them a lighter and practical version of a classic favorite. In this recipe, almond flour is used instead of breadcrumbs or regular flour. It helps coat the chicken pieces beautifully and gives them a crisp texture as they bake. The carob barbecue seasoning made with BallıÇubuk carob powder adds a lightly sweet, smoky and aromatic flavor to the chicken. Carob Barbecue Chicken Nuggets are perfect as a snack, a family-friendly meal or a fun appetizer for gatherings. Serve them with yogurt sauce, carob barbecue sauce, honey mustard sauce or your favorite dipping sauce.

Ingredients for Carob Barbecue Chicken Nuggets

Makes 16 pieces*

500 g chicken thighs or chicken breast
1 + 1/2 cups almond flour
4 tablespoons carob barbecue seasoning
1 teaspoon salt
1 teaspoon black pepper
2 large eggs
2 tablespoons unsweetened almond milk
A little olive oil for greasing the baking tray

For the carob barbecue seasoning:

2 tablespoons BallıÇubuk carob powder
1 tablespoon sweet paprika
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
Optional: 1/4 teaspoon cayenne pepper

Preparation

Preheat the oven to 400°F / 200°C.

Line a baking tray with parchment paper or foil.

Lightly grease the tray with olive oil.

Cut the chicken into 1-inch cubes.

In a bowl, mix the almond flour, carob barbecue seasoning, salt and black pepper.

In a separate bowl, whisk the eggs and almond milk together.

Dip each chicken piece into the egg mixture.

Then coat it well with the almond flour and carob seasoning mixture.

Make sure each chicken piece is fully coated.

Place the coated chicken nuggets on the prepared baking tray, leaving space between them.

Bake for 15-20 minutes, or until the chicken is fully cooked.

For more even browning, turn the nuggets halfway through baking.

Remove from the oven when the nuggets are cooked through and lightly crisp on the outside.

Sprinkle with a little extra carob barbecue seasoning before serving if desired.

Serve warm with your favorite dipping sauce.

Recipe Notes

Chicken thighs give a juicier and more tender result.

Chicken breast can also be used for a lighter option.

Finely ground hazelnut flour can be used instead of almond flour.

If almond milk is not available, you can use regular milk or another plant-based milk.

Do not place the nuggets too close together on the tray if you want a crispier result.

For extra heat, add cayenne pepper to the seasoning mix.

Lightly greasing the baking tray helps the nuggets brown better.

These nuggets pair well with yogurt sauce, carob barbecue sauce, honey mustard sauce or tomato-based dips.

Leftover nuggets can be stored in the refrigerator and reheated briefly in the oven the next day.