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Gluten Free Chicken Nuggets

Paleo Chicken Nuggets

These Paleo Chicken Nuggets are oven fried and have a delicious seasoned coconut flour breading. A healthy and kid friendly version of baked chicken nuggets
Course Main Course
Cuisine American
Keyword Paleo Chicken Nuggets
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 -4 servings
Calories 252 kcal
Author Leelalicious

Ingredients

  • 1 pound boneless skinless chicken breast or tenders
  • 3 tablespoons coconut flour
  • 1 tablespoons tapioca flour or arrowroot powder
  • 1 teaspoon sea salt
  • 1 teaspoon paprika powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 3-4 tablespoons grass-fed butter, ghee, coconut oil
  • optional: 1/4 cup dairy-free milk

Honey Mustard Dipping Sauce:

  • 1/4 cup Dijon mustard
  • 1/4 raw honey

Instructions

  1. Preheat your oven to 425° F.
  2. If you have fresh chicken breasts that are rather dry on the outside, you may want to soak them in a little dairy-free milk for the coating to stick. While if you have thawed your chicken from the freezer, it will probably quite moist and soaking won’t be necessary.
  3. If using chicken breasts, pound out the thickest part with a meat mallet (flat side) to achieve even thickness throughout. Cut the chicken into two-bite sized pieces.
  4. Add coconut flour, tapioca flour, salt, paprika, onion, garlic, and pepper to a large freezer bag. Seal the bag and shake to combine the dry ingredients.
  5. Add the butter onto a rimmed, flat bottomed baking sheet, and place in the oven until the butter is melted.
  6. Place half of the chicken pieces into the freezer bag, seal and shake until all the pieces are evenly coated. Remove the chicken nuggets while shaking off excess and place on the baking sheet. Do not crowd the nuggets. Repeat with remaining chicken pieces.
  7. Bake the nuggets for 7 minutes on one side, then carefully flip and bake for about 5 more minutes. Use an oven thermometer in the thickest piece to ensure a safe internal temperature has been reached (165° F).
  8. Remove the baked chicken nuggets from the baking sheet and place on a paper towel lined plate to soak up any excess oil.
  9. For the honey-mustard dipping sauce, stir together honey and mustard until fully combined.
  10. Enjoy these paleo chicken nuggets while hot.

Recipe Notes

** Cast-iron skillet method: Requires baking in 2 batches
Place skillet in the oven to preheat as well. Remove once hot and add 2 tablespoons butter (careful - it will splatter).
Arrange half of the coated chicken nuggets in the pan and bake as instructed above. (5-7 min per side). Remove paleo chicken nuggets, then add 1-2 more tablespoons butter to melt and repeat coating and baking the remaining chicken nuggets.

·Nutrition Data based on using butter for oven frying; excludes dipping sauce and optional milk

Nutrition Facts
Paleo Chicken Nuggets
Amount Per Serving
Calories 252 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Cholesterol 105mg 35%
Sodium 640mg 27%
Total Carbohydrates 6.5g 2%
Dietary Fiber 2.3g 9%
Sugars 0.1g
Protein 27g 54%
* Percent Daily Values are based on a 2000 calorie diet.