Chicken Nuggets

While I'm lucky enough to have a little boy who will eat most things, when given the choice, he usually asks for chicken nuggets.  Therefore, nuggets were high on the list to "clean".  I decided to use boneless, skinless thighs when I made these to ensure they were moist and to add a bit of fat to help it "fry" in the oven.  Chicken breast would work as well.

4-5 chicken thighs* cut into 1 inch pieces
1 cup almond milk
1 tsp sea salt
1 tsp course ground pepper
For the Coating
1/4 cup of corn meal (I love Nitty Gritty- Made in VT)
1/8 cup oat flour
1/8 cup ground flax
2 TB almond meal
1 tsp sea salt
1/2 tsp pepper
1/2 tsp garlic powder

Soak the chicken in the almond milk, salt, and pepper for 1 hour in the fridge.
Pre-heat oven to 475 degrees.  Take a cookie tray and rub with about 2 tsp of coconut oil to prevent sticking.
Put all dry ingredients for the coating into a gallon storage bag and shake till mixed.  Take the chicken from the fridge, drain, and put into the bag.  Shake so all the dry ingredients stick to the chicken.
Place the chicken on the cookie sheet and place in the oven.  Cook on 475 for 5 minutes, then reduce to 400 and bake for about 10 minutes, until pieces are golden brown.

*Costco carries large packs of organic chicken at a pretty good price.