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.
Stephanie says
Can you bake these instead of fry?
Jessica DeMay says
Hi Stephanie- yes, I think that would work. Maybe 350 for 8-10 minutes. That’s just a guess, but I don’t think it would take long because of their size. Enjoy!
Sarah says
These are so tasty! I made them with organic chicken thighs and cassava flour instead of the coconut and my VERY picky 7 year old loved them!!! That is a BIG deal! Using Cassava flour also makes them nut free for those that need a coconut free version. Thanks!
Jessica DeMay says
You’re welcome, Sarah! Thanks for trying them and for the great feedback! I’m so glad to hear they were enjoyed.
Leslie says
Do you know the nutritional facts on these?
Jessica DeMay says
Hi Leslie- I don’t calculate nutritional facts for my recipes, but you can use a site like My Fitness Pal to help you figure it out. Hope you try them!
Katie says
Whats the dipping sauce in the picture? it looks yummy!
Jessica DeMay says
Hi Katie- just mustard and honey mixed together. 🙂
Star says
Going to start making this regularly. Simple and good!
Jessica DeMay says
Thanks, Star! So glad you like them!