Can you believe, I've been eating essentially paleo off and on the past 3 and a half years, and for the first time ever, I finally made paleo chicken nuggets?! I don't know why I waited so long, because they're darn good! But I have a tendency to put off certain treats for a long time because I kind of like having things to look forward to hahaha
Anyways, these nuggets are flavorful, a little spicy, juicy, and totally remind me of regular chicken nuggets--only they're better for you. Win-win, if you ask me. Every once in a while, it's good to switch things up, and making these was definitely a new adventure.
I decided to cook these in grapeseed oil because it doesn't have a very strong taste, and also if we're being really honest I used it because I have a huge bottle of it and I don't know if I'll be able to finish it before I leave France. I do really think that the grapeseed oil was a good choice though, because it was neutral in flavor, and didn't leave the nuggets too oily. Definitely a great new and fun recipe to add to my go-to's!
Serves: 4
Prep Time: 10 minutes
Cook Time: 8-10 minutes
The ingredients:
The creation:
1. Cut the chicken breast into nugget shapes, about 2 inches by 2 inches. They don't all have to be perfectly shaped but they should be about 1.5 cm thick.
2. In a medium sized bowl, mix the almond flour, coconut flour, chili powder, salt, pepper, and herbs together.
3. Individually dip the chicken nugget pieces in the whisked egg yolk so that they are lightly covered, then dip into the flour mixture. Once all of the nuggets have been covered, they're ready for frying.
4. In a medium sized skillet over medium-high heat, add the 1/4 cup of grapeseed oil. While you will not be using all of this oil, it is just there so that you can really fry the nuggets. Let the oil heat up for 2-3 minutes, then place all of the nuggets in the pan. Let cook for 2 minutes on one side, then flip them over and let cook another 2 minutes. For a final 2 minutes, continually flip the nuggets over, until they're browned. You can double check to make sure that they're fully cooked through by taking one out and cutting down the middle. The chicken should be white and not at all clear. Serve with ketchup, mustard, mayo, or just eat them by themselves, they're that good!
Prep Time: 10 minutes
Cook Time: 8-10 minutes
The ingredients:
- 1 pound, chicken breast (precut into thin tenders is easier)
- 1/4 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried herb mix (thyme, rosemary, oregano, parsley, bay leaves)
- 1 egg, whisked
- 1/4 cup grapeseed oil
The creation:
1. Cut the chicken breast into nugget shapes, about 2 inches by 2 inches. They don't all have to be perfectly shaped but they should be about 1.5 cm thick.
2. In a medium sized bowl, mix the almond flour, coconut flour, chili powder, salt, pepper, and herbs together.
3. Individually dip the chicken nugget pieces in the whisked egg yolk so that they are lightly covered, then dip into the flour mixture. Once all of the nuggets have been covered, they're ready for frying.
4. In a medium sized skillet over medium-high heat, add the 1/4 cup of grapeseed oil. While you will not be using all of this oil, it is just there so that you can really fry the nuggets. Let the oil heat up for 2-3 minutes, then place all of the nuggets in the pan. Let cook for 2 minutes on one side, then flip them over and let cook another 2 minutes. For a final 2 minutes, continually flip the nuggets over, until they're browned. You can double check to make sure that they're fully cooked through by taking one out and cutting down the middle. The chicken should be white and not at all clear. Serve with ketchup, mustard, mayo, or just eat them by themselves, they're that good!