Easy Paleo Chicken Nuggets
Have you ever had the glorious experience of a Chick-fil-A chicken nugget? Fried to perfection, tangy, almost sweet with a delightful crunchy coating that tickles your taste buds and delights the nugget loving child inside?
Well, my two darling boys have never had anything but the grilled nuggets from Chick-fil-A due to food allergies. Now, the grilled nuggets are good, but they aren’t the original. It’s a travesty that needed to be corrected.
Because of their (and unfortunately my own) allergies, we eat mainly paleo. Currently I’m in the first week of Whole30, so I wanted something I could eat, too. That is how this delightful recipe came to be!
Here’s the recipe and Chef Teddy!
Funny story, if you watch the video you can see Mr. T flinch when he touches the raw chicken meat to put it in the egg wash. He is capable of dicing the chicken, but hates touching it, so I did it for him. It is sort of squishy, so I get why he doesn’t like it.
After your meat has marinated 30 minutes, drain out the liquid and lay the meat on paper towels and pat dry. You can marinate for up to 2 hours with a saltwater brine, but I don’t recommend over 30 minutes for pickle juice. The chicken will taste too much like pickle and be a little tough when cooked.
Next, grab a gallon sized ziplock baggie and mix the flours and spices: 1 cup of almond flour (this one is my favorite!), half a cup of tapioca flour (sometimes labeled starch), 1 teaspoon of smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and pepper to taste.
Crack your egg into a medium sized bowl and whisk it well. Add the chicken and coat it all thoroughly with the egg wash. Use a slotted spoon or your hands to move the chicken to the bag with the flour. Zip the bag up and shake it well until all the chicken is well coated in flour. *Note- you can do this by dredging small batches of the chicken in the egg wash and coating with flour in a bowl, we just find the bag to be less messy and faster.
Heat your skillet over medium heat and add in 1/4 to 1/2 cup of coconut oil and sauté half the chicken nuggets at a time for 2-3 minutes per side until cooked through and the coating is golden and crunchy.
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Linked up with iHomeschool Network’s Teach Kids to Cook linkup.