Fit Fridays – Paleo Chicken Nuggets

If you are anything like me, you practically grew up on chicken nuggets. I partially blame my mom for scaring me from trying anything new in restaurants by making a face each time I asked what something was and she just happened not to like it but, still – I pretty much exclusively ate chicken nuggets or chicken tenders anytime we went out to eat. As I’ve grown up, I am proud to report that I have very much expanded my palate and enjoy a variety of dishes from all over the world but every now and then I still want them nuggets!


This has been a problem for me as I have a gluten allergy (I feel so basic just typing that) and cannot enjoy those breaded pieces of yum like I used to. I did find a few substitutes from a few companies that have gluten free options (and one that is even halal!), but I have been on the hunt for a recipe that would allow me to make my own and I have finally found it!


This recipe is the traditional style but definitely allows for you to be able to play with it so you can make a variety of flavors. Personally, I like to add some cayenne to give them a little kick!


Paleo Chicken Nuggets

Makes 4 servings



1.5 lb boneless, skinless chicken breast

1 c almond flour

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 large egg (preferably free-range!)

1 tbsp almond milk (or coconut)

½ tsp salt (preferably sea or pink Himalayan)

2 tbsp ghee or melted coconut oil



Preheat the oven to 400 F and dice the chicken breasts into nugget size pieces. Season with half the salt. In a bowl, mix the egg and milk with the remaining salt and place the diced chicken in the mixture. In a separate bowl or baking dish, combine the dry ingredients. Allowing the excess egg mixture to drip off first, place the individual pieces of chicken in the dry mixture being sure to coat each side. Do not overfill and do not use pour the extra egg mixture into the dry ingredients. When all pieces as covered, place on a baking sheet lined with parchment paper and drizzle with the melted ghee or coconut oil. Cook for 15 minutes or until golden in color and allow to cool.

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