Step 1

Trim any undesirable parts from chicken, then put each chicken breast into a Ziploc bag and pound with a meat mallet (affiliate link)(or something heavy) until the chicken is an even thickness, not much over 1/2 inch thick.

Step 2

Cut the chicken breasts into nugget-size pieces.

Step 3

Whisk together mayo, Dijon, white balsamic vinegar, water, garlic powder, and poultry seasoning.

Step 4

Place chicken strips and marinade in plastic bag and marinate in refrigerator for at least 3-4 hours or as long as all day.

Step 5

When ready to cook, dump chicken into a colander placed in the sink so the excess marinade runs off and let chicken come to room temperature while you preheat oven to 450F/230C.

Step 6

If needed, use a food processor to finely grind the almond flour (affiliate link), Parmesan, poultry seasoning, salt, and pepper, and put coating in large flat bowl. (If your almond flour and Parmesan are both finely ground you can probably just stir it together with a fork.)

Step 7

Cover baking sheet with Parchment Paper (affiliate link).

Step 8

Dip each chicken piece into coating, turning to coat both sides, and arrange in single layer on baking sheet.

Step 9

Bake without turning for 12-15 minutes, or until the chicken is starting to look a little brown on the top.

Step 10

Then use metal turner and go under each piece of chicken to carefully turn each piece.

Step 11

Cook 10-12 minutes more on the second side until chicken is well browned and cooked through.

Step 12

Total cooking time will be 20-25 minutes, depending on your pan and oven temperature.

Step 13

Serve hot.

Step 14

If you’re reheating this in the microwave, be careful not to overcook or it will get dry. It is definitely best reheated in a hot pan or toaster oven.