Healthy Homemade Chicken Nuggets – an easy and delicious weeknight dinner that is kid-approved! (Whole30 + Paleo + GF + DF)
This post is sponsored by Bob’s Red Mill®, but the opinions are my own.
Healthy Homemade Chicken Nuggets
You (and your kids) are going to LOVE these!!
I am so excited to finally be sharing this recipe with you guys! These chicken nuggets are so good, so easy to make and perfect for the whole family! I love how quickly they really come together and are perfect for weeknights!
I love using Bob’s Red Mill almond flour (as well as a little Bob’s Red Mill tapioca starch) as the breading which helps keep this recipe paleo/Whole30 compliant (as well a gluten-free)! I swear you can’t even tell the difference! I also love cooking them in a little bit of ghee for that buttery flavor (but coconut oil would work too).
What to Serve with Chicken Nuggets
Here are a couple suggestions of what you could serve with chicken nuggets (I like to keep it simple):
- apples slices and carrots sticks
- simple steamed green beans
- sweet potato cinnamon sticks
- mashed potatoes (Whole30)
- simple sautéed zucchini
How to Make Homemade Chicken Nuggets
Making homemade chicken nuggets is actually really easy (easier than you might think!). Here are the instructions:
- Place egg into a shallow bowl and whisk; set aside.
- In another shallow bowl add almond flour, tapioca starch, garlic powder, onion powder, salt and black pepper. Mix well.
- Take several pieces of chicken and place them in the egg. Move them around ensuring they are covered in egg.
- Remove the pieces of chicken allowing any excess egg to run off the chicken. Then place in the almond flour mixture, lightly coating each side. Shake off excess and place chicken on plate. Repeat with the rest of the chicken.
- Bring a large cast iron skillet to medium-high heat and add ghee, allowing it to melt. Once the pan is hot and ghee is melted add the chicken (you will most likely need to do two batches) and cook 2-3 minutes per side (depending upon how thick the pieces are). Once chicken is fully cooked (165 degree internal temperature) remove from pan and place on a paper towel covered plate.
- Serve immediately.
OTHER RECIPES YOU MIGHT LIKE:
- Whole30/Paleo Chicken Tenders
- Buffalo Chicken Meatballs
- Salsa Verde Chicken (Slow Cooker + Instant Pot)
Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest!
Print
Healthy Homemade Chicken Nuggets
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Healthy Homemade Chicken Nuggets – an easy and delicious weeknight dinner that is kid-approved! (Whole30 + Paleo + GF + DF)
Ingredients
- 1 – 1 1/2 lbs chicken tenders, cut into 1–2 inch chunks
- 1–2 tablespoons ghee (or coconut oil)
- 1 egg
- 1 cup Bob’s Red Mill almond flour
- 1 tablespoon Bob’s Red Mill tapioca starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1/2 teaspoon ground back pepper
Instructions
- Place egg into a shallow bowl and whisk; set aside.
- In another shallow bowl add almond flour, tapioca starch, garlic powder, onion powder, salt and black pepper. Mix well.
- Take several pieces of chicken and place them in the egg. Move them around ensuring they are covered in egg.
- Remove the pieces of chicken allowing any excess egg to run off the chicken. Then place in the almond flour mixture, lightly coating each side. Shake off excess and place chicken on plate. Repeat with the rest of the chicken.
- Bring a large cast iron skillet to medium-high heat and add ghee, allowing it to melt. Once the pan is hot and ghee is melted add the chicken (you will most likely need to do two batches) and cook 2-3 minutes per side (depending upon how thick the pieces are). Once chicken is fully cooked (165 degree internal temperature) remove from pan and place on a paper towel covered plate.
- Serve immediately with ketchup, ranch or dijon mustard.
Notes
- If you can’t find chicken tenders you can simply purchase 3 boneless, skinless chicken breasts and cut into tenders and then 1-2 inch chunks.
Keywords: homemade chicken nuggets
Carie Heller says
These chicken nuggets are AMAZING! A family favorite!
★★★★★
Sarah L. says
Seriously, how does she do it? These are incredibly delicious. I always appreciate that I won’t be faced with a difficult recipe when I make something of hers.
★★★★★
Michele B says
Can I bake these? What temp and for how long?
Antonella says
Hi- my kiddo is allergic to egg. Do you think the “breading” would stick with a flax egg? Is there another paleo substitute that would work?
Erin says
You could possibly try brushing on melted ghee instead? I haven’t tried it personally though!
Lori Krasny says
Can these be cooked in the air fryer? If so, how hot and how long?
Erin says
Hi Lori! I have not tested these in an air fryer yet – sorry!
Sam says
I did these in the air fryer at 380 for 12 minutes, shaking halfway through, and they turned out really well!
★★★★★
Erin says
Yay!! Thank you so much for sharing that with everyone 🙂 I really appreciate it – and I am so glad you enjoyed them! Thanks or taking the time to leave feedback!
Haley says
Hi! Is the starch more
for texture of flavor? I’ve never tried it before. Would I be ok without it?
Erin says
Hi Haley! The tapioca starch helps crisp up the nuggets a bit, but I think they would still turn out just fine without!!