These Paleo Chicken Nuggets are easy, so delicious, and the perfect quick dinner! Gluten free, dairy free, nut free, egg free and so crispy!
I have seen many recipes for copy-cat Chick-fil-A chicken nuggets. One really interesting part of them is the soak in pickle juice- it may sound weird, but it totally works. It makes the nuggets so juicy and full of flavor. Once I made one batch in pickle juice I had the idea to use jalapeño juice, that turned out to be a great idea! It isn’t spicy, it just has a little different flavor and is so good. I highly recommend trying it with jalapeño juice. Ok, so I’m going to get a little picky here and talk about jarred pickles. Most brands have nasty additives and even food coloring. Just read the labels before using the juice. I really like Trader Joe’s organic pickles- the ingredients are simple and basic, nothing unnecessary and they are inexpensive.
You will love how easy these are to make. Just soak in the juice, drain, toss with coconut flour, and fry. No multiple steps of breading (although that can be tasty!) and less dirty dishes.
These are such a quick, easy, delicious dinner that the whole family will love. These are paleo, gluten free and also nut free and egg free. I know some people have those restrictions and these fit right in. They are also Whole30 since they are pan-fried.
You will love how quick, easy, and delicious these are! Crispy on the outside, juicy on the inside.
Also check out my Paleo Chicken Tenders and to serve with these, my Paleo Ketchup or Paleo Ranch.
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Paleo Chicken Nuggets
Ingredients
- 1 1/2 to 2 pounds chicken breasts cut into bite-size pieces
- 1 cup pickle juice or jalapeño juice
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4-1/2 cup avocado oil or other fat for frying
Instructions
- In a large bowl, combine chicken and juice and let marinade for 30 minutes.
- Drain the juice and pat the chicken dry with paper towel.
- Add the coconut flour, salt, onion powder, garlic powder, and cayenne. Toss to coat the chicken evenly.
- Heat the lard in a skillet over medium heat.
- Place half the chicken in the pan and fry 3 minutes, flip and fry another 3 minutes.
- Remove chicken and repeat with remaining chicken.
- Serve with ketchup, honey mustard, or honey. The last two not being Whole30.
Tim says
Hi Jessica, let’s say you don’t have pickle juice, is there a suitable substitute? Maybe water with sea salt?
Jessica DeMay says
Hi Tim, great question! I mention that any pickle-type of item will work. Pickled jalapeños, peppercinis, etc. I suppose if you don’t have any of those- salt water would work. 🙂
Takiyah says
What about baking them?
Jessica DeMay says
Yes, you can try that. I would do 425° for 5-8 minutes. I hope you try them!
Shane says
Would you know how “low carb” these would be?
Jasmine says
Would almond flour work?
Jessica DeMay says
Hi Jasmine- it might, but you’ll probably need more. I have a great recipe for chicken tenders using almond flour- here is the link: http://www.jaysbakingmecrazy.com/2016/01/21/paleo-whole30-chicken-tenders/
Callie says
I just made these but I added smoked paprika, chili powder, mushroom powder and instead of 1/2 cup coconut flour I used half almond and half coconut. Fried them in avocado oil. So good!!
Jessica DeMay says
Thanks for trying my recipe, Callie! So glad you like them 🙂