by Maya Last Updated on 34 Comments
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So I know that chicken nuggets aren’t a fabulous knock your socks off recipe but who doesn’t love them? There’s a reason why children and adults alike love these little crispy gems. These Paleo chicken nuggets are perfect for a light lunch or game day snack. They also make a fabulous packable lunch for kids.
The batter is very similar to the one I use for my baja tacos. Light and airy they sort of remind me of McDonald’s chicken nuggets. Not that I’ve eaten there in several years.
There’s only a few simply ingredients in the entire recipe and the hardest part is frying. If you’re a normal person though and don’t get totally freaked out by frying things you should be just fine. They fry up quick, less than 10 minutes working in batches.
I usually serve them with ketchup, whole grain mustard, and ranch dressing. If you’re making these ahead of time you can crisp them up by toasting them in a toaster oven or under the broiler for a few minutes. Simple, delicious, and everyone loves chicken nuggets!
RECIPE CARD
Quick and Easy Paleo Chicken Nuggets
So I know that chicken nuggets aren’t a fabulous knock your socks off recipe but who doesn’t love them?
Course Snack
Cuisine American
Keyword easy, family, quick
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Author Maya Krampf from WickedSpatula.com
Servings 2 servings
★ Review Print
Ingredients
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- 1 lb boneless skinless chicken breast
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1/3 cup tapioca flour
- 1 tablespoon water
- 1/2 cup coconut oil or red palm oil
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
In a food processor pulse the chicken until minced. Mix in the spices.
Form chicken into patties (about 25 or so) and dust in tapioca flour. You just want them lightly dusted so be sure to shake off the excess.
In the remaining tapioca flour mix in the egg and water.
Heat oil over medium high heat. I use a wok since it's shallow and naturally nonstick.
Working in batches dip the nuggets into the batter and then place directly in the oil. Give it a little nugget with a spoon to loosen it from the bottom of the pan so it will float freely.
Fry 3-4 minutes per side until golden brown and crispy.
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Reader Interactions
Cristin
ReplyJust made these and they’re so good! I’m new to frying and this recipe was easy to follow. I haven’t had a crispy chicken nugget in years. I did add a little ex of the spices and garlic powder. Thank you!
Rogue
ReplyCan I make these without egg?
Nadiyah
ReplyHi! Can I omit the eggs and use more water? Or is there a substitute for the egg? I have an egg allergy but really want to try this recipe. Thank you!
Jennifer
Reply
Love love this recipe! It is a go to one for the kiddos and a lifesaver when we were gf only for a while. Thank you for this!Jen
Carmen Dimmitt
ReplyIs this an item you could make and freeze then heat at saw 425 for 10-12 minutes?
Lauren
ReplyYes!
Anne
ReplyCan you freeze these? How would you reheat them?
Anna
Reply
This is such a good recipe thank you. My son is gluten intolerant and I am always in content search of fun tasty substitutes for some of his favourite foods. I have tried a lot of different things over the years but this is probably the best recipe I’ve found yet as it really isn’t a sacrifice on taste or texture. A rare find for me!Lauren
ReplyThrilled to hear that! Thanks for commenting!
Brittany
ReplyThese are soooo good! They are the best chicken nugget I’ve ever made (paleo or regular)! I do not think I will ever make chicken nuggets any other way. We did sub half of them for cornstarch because we ran out, but they were still delicious! Yum yum yum!!!
Elysha
ReplyHi
I was wondering if another flour will work well in place of tapioca? I have almond flour would that work?
Lauren
ReplyTapioca acts like cornstarch so no, almond flour won’t work. You could use arrowroot or cornstarch instead of the tapioca though!
Christa
ReplyWe LOVED these so much that we were inspired to make a delicious dipping sauce to go with them…Paleo of course! Thanks for creating such an amazing dish.
sarah
ReplyThese are SO good! I’ve made them 4 different times now and we love them. Thanks for a great recipe!
Amanda
ReplyHave you tried baking these by chance? I was wondering about spraying then with coconut oil and baking them! I think I will try it tomorrow
Lauren
ReplyI have not, they probably wouldn’t be as crispy but you can definitely try it. If you do let me know how it turns out! 🙂
Amanda
ReplyYou are right! They weren’t crispy enough, luckily half way through I switched it and fried them in coconut oil. Thanks for the recipe these were great!
Kristin
ReplyThese were delicious! My family loved them and asked that they be added to our meal rotation! Thanks for the recipe!
Lauren
ReplyHi Kristen! I’m so glad you loved them!
Beth
ReplyI’m making these and I’m a little confused on why you dust the chicken with the flour before dunking them in the batter? Once I dusted them and picked them up my figers took away most of the flour.
Lauren
ReplyHi Beth! By dusting them first the batter will stick better instead of dust running off the nuggets. You should be lightly dusting them so there shouldn’t be much left when you go to dunk them in the batter.
Kristen
ReplyWhen do you add the spices?
Lauren
ReplyHi Kristen! In step one right after mincing the chicken.
Miriam
ReplyDo you start off with raw chicken breast and mince it? Or are you starting off with cooked chicken?
Lauren
ReplyHi Miriam! I start with raw chicken and mince it using a food processor then form it into nuggets. Hope that helps!
SoBe
Replyhi…I’m not really sure how i got to your site, but these look great…. just to be sure the nutritional info is per nugget, right? Also is there a reason you mince the chicken, instead of just buying ground chicken?
thanks 🙂
Lauren
ReplyHello! I’m sorry but there’s no nutritional information listed? You can totally buy ground chicken I just prefer to mince it myself. Thanks!
Neli @ Delicious Meets Healthy
ReplyChicken nuggets are one of my husband’s favorite. I love that these are Paleo too! I have never had any oil burns but I have seen some and they look painful. Kitchen accidents are no fun.
Thalia @ butter and brioche
ReplyChicken nuggets are basically my childhood in a bite.. thanks for reminding me what I have been missing out on – I am so making these soon!
Alyssa @ Simply Quinoa
ReplyYum, yum, YUM! These look so good!
Shannon @ Dinner from the Heart
ReplyThese look so good and since we are leaving behind all things gluten-y because of some intolerances – these are perfect. Even simple recipes deserve to be shared. Thanks. 😉
heather @french press
Replyyou are SO right, everyone loves a chicken nugget every once in a while, and thee look delicious
Sheena @ tea and biscuits
ReplyI’ve never made homemade nuggets, you’d look really great so bookmarking this for sure as we eat gluten free so your recipe would work for us!
Nutmeg Nanny
ReplyThese look so delicious! Crispy on the outside and perfectly juicy in the middle. I would totally eat them for breakfast 🙂
