Begin by cutting the pound of free-range boneless, skinless chicken breasts into bite-sized pieces. Aim for uniformity in size to ensure even cooking.
In a mixing bowl, season the chicken pieces with a pinch of sea salt and 1 teaspoon of sesame oil. Massage the seasoning into the chicken to ensure it’s evenly coated.
In a separate bowl, combine the coconut flour and 1/2 teaspoon of ground ginger. Mix well. In another bowl, whisk the egg whites until frothy.
Dip each piece of seasoned chicken into the egg whites, allowing any excess to drip off. Next, coat the chicken in the coconut flour mixture, pressing gently to adhere. Finally, roll each nugget in the toasted sesame seeds for a delightful crunch.
Preheat your air fryer to 400°F (200°C) for about 5 minutes. This step is crucial for achieving that perfect crispy texture.
Spray the air fryer basket with your cooking spray of choice. Place the coated chicken nuggets in a single layer, making sure not to overcrowd the basket. Cook for 10-12 minutes, flipping halfway through, until the nuggets are golden brown and cooked through.
While the chicken nuggets are air frying, mix together the almond butter, coconut aminos, water, rice vinegar, sriracha, and additional ground ginger in a bowl. Adjust the level of sriracha to your desired spice level for the perfect dipping sauce.
Once the chicken nuggets are cooked, remove them from the air fryer and let them cool for a minute. Serve with the delicious dipping sauce, and enjoy your Low-Carb Keto Paleo Baked Chicken Nuggets In The Air Fryer!
