PALEO CHICKEN NUGGETS
This recipe is for simple, kid and adult friendly chicken nuggets. I happen to know they are kid friendly because they were given the thumbs up by my picky daughter. Sometimes she gives me a funny look when I try to feed her something that has been "paleo-fied", but she ate a whole plate of these and even asked if there were more. My husband also stole a few for himself, so they pass the adult test too.
If you want to make these a little more exciting you can add some garlic powder, onion powder and paprika to the almond flour mixture, in addition to the sea salt and pepper. Actually you can add all sorts of fun seasonings, so experiment with some of your favorites! If you do not want to fry them you can also bake these on a baking sheet at 400F for 15-20 minutes, flipping them over halfway through the cooking process.
Who needs the golden arches when you can make healthy nuggets at home?! And don't forget to whip up some paleo ketchup too!
If you want to make these a little more exciting you can add some garlic powder, onion powder and paprika to the almond flour mixture, in addition to the sea salt and pepper. Actually you can add all sorts of fun seasonings, so experiment with some of your favorites! If you do not want to fry them you can also bake these on a baking sheet at 400F for 15-20 minutes, flipping them over halfway through the cooking process.
Who needs the golden arches when you can make healthy nuggets at home?! And don't forget to whip up some paleo ketchup too!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Chicken NuggetsPrep time: 15 mins Cook time: 10 mins Servings: 4
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Ingredients:
- 2 boneless, skinless chicken breasts
- 2 large eggs
- 1 1/2 cups finely ground blanch almond flour
- 1/2 cup arrowroot or tapioca flour
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 3-4 Tbsp. lard/bacon fat or tallow
Optional Additional Spices:
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
Equipment:
- Cutting board
- Kitchen knife
- Paper towels
- 2 medium sized mixing bowls
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Fork
- Whisk
- Large skillet
- Cooking tongs
Directions:
1. Cut the chicken breasts into nugget shapes. Or dinosaur shapes if you have excellent knife skills... I stuck with nugget shape. Pat the nuggets dry with paper towels.
2. In a medium size mixing bowl, whisk the two eggs together and set aside. In another medium sized mixing bowl combine the almond flour, arrowroot powder and seasonings and stir with a fork to combine and break apart any clumps.
3. One by one, dip the nuggets into the egg mixture and then the almond flour mixture, making sure to coat all sides thoroughly. Place the nuggets on the wire cooling rack while you finish coating the rest.
4. Heat the lard/bacon fat or tallow in a large skillet over medium-high heat. Place the nuggets in the pan and cook for about 4-5 minutes on each side or until golden brown (you may have to cook in two batches because you don't want them touching each other).
5. Serve with your favorite dipping sauce and enjoy!
- 2 boneless, skinless chicken breasts
- 2 large eggs
- 1 1/2 cups finely ground blanch almond flour
- 1/2 cup arrowroot or tapioca flour
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 3-4 Tbsp. lard/bacon fat or tallow
Optional Additional Spices:
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
Equipment:
- Cutting board
- Kitchen knife
- Paper towels
- 2 medium sized mixing bowls
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Fork
- Whisk
- Large skillet
- Cooking tongs
Directions:
1. Cut the chicken breasts into nugget shapes. Or dinosaur shapes if you have excellent knife skills... I stuck with nugget shape. Pat the nuggets dry with paper towels.
2. In a medium size mixing bowl, whisk the two eggs together and set aside. In another medium sized mixing bowl combine the almond flour, arrowroot powder and seasonings and stir with a fork to combine and break apart any clumps.
3. One by one, dip the nuggets into the egg mixture and then the almond flour mixture, making sure to coat all sides thoroughly. Place the nuggets on the wire cooling rack while you finish coating the rest.
4. Heat the lard/bacon fat or tallow in a large skillet over medium-high heat. Place the nuggets in the pan and cook for about 4-5 minutes on each side or until golden brown (you may have to cook in two batches because you don't want them touching each other).
5. Serve with your favorite dipping sauce and enjoy!
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