Who doesn’t love chicken nuggets? Crispy, tender, and easy to eat, they’re a favorite for both kids and adults. But if you’re following a paleo diet or looking for a healthier alternative to traditional fried nuggets, paleo baked chicken nuggets are the answer. These nuggets are made with wholesome, nutrient-dense ingredients, offering a crispy outside and juicy interior without any of the guilt.
The key to paleo chicken nuggets is the coating. Instead of breadcrumbs or flour, which are not paleo-friendly, you can use almond flour and coconut flour to create a crunchy, golden crust. These gluten-free alternatives provide a light, crispy texture and pack in healthy fats and protein. For added flavor and crunch, you can mix in some ground flaxseed or sesame seeds.
For seasoning, the sky’s the limit. Garlic powder, onion powder, paprika, and sea salt combine to give the nuggets a savory flavor. You can also add a bit of cayenne pepper for a kick or fresh herbs like parsley or thyme to bring in some freshness. The best part is that the coating sticks perfectly to the chicken, creating an irresistible crunch once baked.
To make paleo chicken nuggets, simply cut boneless, skinless chicken breasts into bite-sized pieces, dip them in a beaten egg, then coat them with the almond-coconut flour mixture. Arrange the nuggets on a baking sheet lined with parchment paper, and bake them at a high temperature, around 400°F, until golden brown and fully cooked.
What makes these nuggets even better is that they’re baked, not fried, meaning less oil and less mess. They’re a healthier option that still satisfies that crispy, craveable craving.
Serve your paleo baked chicken nuggets with a side of avocado dip, mustard, or your favorite homemade dipping sauce. Whether as a snack, meal, or party appetizer, these nuggets will be a hit!
Ingredients
- 2 chicken breasts boneless, skinless
- 1 cup almond flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- 2 tbsp almond milk unsweetened
- Cooking spray or olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the chicken breasts into bite-sized nuggets.
- In a shallow bowl, mix together the almond flour, garlic powder, paprika, salt, and black pepper.
- In another shallow bowl, whisk together the eggs and almond milk.
- Dip each chicken nugget into the egg mixture, allowing any excess to drip off, then coat in the almond flour mixture. Place on a baking sheet.
- Repeat until all nuggets are coated.
- Lightly spray the nuggets with cooking spray or drizzle with a little olive oil to help them brown in the oven.
- Bake for 20 minutes, flipping halfway through, until the nuggets are crispy and cooked through.
- Serve warm with your favorite dipping sauces.