Paleo Chicken Nuggets

5 from 4 votes

These Paleo Chicken Nuggets are crispy on the outside, tender on the inside, and perfect for dipping. This recipe brings all the nostalgic joy without the questionable ingredients. Made with real, whole-food ingredients and free from grains, dairy, and refined oils, they’re a healthier spin on a classic that the whole family will love.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 186kcal

Author: Amanda McGillicuddy

Equipment

Knife
Cutting board
2 Shallow bowls
Parchment paper
Baking sheet

Ingredients

1 lb Chicken breast boneless, skinless
½ tablespoon Almond flour
⅓ cup Tapioca starch
1 teaspoon Garlic powder
1 teaspoon Sea salt
½ teaspoon Dried oregano
¼ teaspoon Black pepper
¼ teaspoon Paprika
1 Egg
1 tablespoon Water or milk
Avocado oil cooking spray

US Customary - Metric

Instructions

Preheat the oven to 400 F. Line a baking sheet with parchment paper, spray the parchment paper with avocado oil cooking spray, and set aside.
Whisk the egg and 1 tablespoon of water or milk in a large shallow bowl, and set aside.
In another large shallow bowl, combine the almond flour, tapioca starch, garlic powder, sea salt, dried oregano, black pepper, and paprika. Stir together until the seasonings are evenly distributed.
Cut the chicken breast into bite-sized pieces by cutting against the grain, and then cubing the pieces so that they are about 1 to 1 ½ inch cubes.
Use a fork to dip the chicken pieces in to the egg. Allow the excess egg to drip off and then transfer the chicken pieces into the flour mixture. Coat thoroughly and then place the chicken on the lined and sprayed baking sheet. Repeat until all the chicken is breaded.
Spray the chicken lightly but evenly with avocado oil cooking spray and place the baking sheet in the oven and bake for 25-30 minutes, flipping halfway through. The chicken should be golden brown and reach an internal temperature of 165 F. Remove the chicken nuggets carefully from the parchment paper. If the nuggets are sticking, you can use a metal spatula or a butter knife to pry them off to prevent peeling the breading off.

Notes

- Lightly and evenly spray the parchment paper and the tops of the chicken nuggets with cooking spray before baking to get a nice golden brown crust and prevent them from sticking to the parchment paper. I use Chosen Foods Avocado Oil Spray - a fresh can will spray the most evenly.

- Flip the nuggets halfway through to ensure they brown evenly.

- If your nuggets are sticking to the parchment paper after fully baked, use a butter knife or metal spatula to gently pry them off. This will ensure the breading does not get ripped off.

Storage: These chicken nuggets can be stored in an airtight container in the fridge for 3-4 days. Reheat in the air fryer for 4-5 minutes, or until warmed through, at 400 F.

Nutrition