I have been making a version of these chicken nuggets every week for the past few years, but was hesitant to post a recipe on the site because there are already so many grain free chicken nugget recipes out there.
On further inspection I realized that the recipe I created is slightly different, and after posting a photo of a plate of nuggets on Instagram, the consensus was that I needed to share the recipe ASAP. So here it is, easy and delicious grain free chicken nuggets that I suspect will quickly become a staple in your home like they are in mine.
I usually make a big batch of these on Sunday night and then add them into salads for dinner throughout the week or eat them with ketchup as a light lunch. In my opinion they taste just as good cold as they do warm, so they are great to snack on when you are in need of some extra protein.
These chicken nuggets make me so nostalgic, there is something about eating little bite sized pieces of chicken that make me feel like a kid again. If you prefer you can cut the chicken into strips to make chicken tenders instead, or alternatively you could also use entire boneless and skinless chicken thighs or breasts, but the cooking time will be slightly longer.
This recipe requires a few extra steps to coat the chicken, but it’s incredibly easy to do and will ensure that you are left with a crispy breaded coating.The chicken should first be dredged in coconut flour which will seal in the moisture and give the liquid, which in this case is egg and almond milk, something to stick to. Once the chicken pieces are coated in flour on both sides, transfer to the liquid bowl and finally to the bowl with the almond flour and seasoning.
Although this isn’t completely necessary, I recommend baking the chicken nuggets on a wire rack placed on a baking sheet. The wire rack will help with air flow and will ensure that the bottom of the chicken doesn’t become soggy.
My final trick for getting grain free oven baked chicken nuggets crisp is to spray them with a cooking oil. You can buy coconut oil spray on Amazon, or alternatively fill an empty and clean spray bottle with olive or coconut oil. I recommend spraying the nuggets once before putting them in the oven and again half way through baking.
I can confirm that these nuggets are also a hit with kids, so I recommend doubling the recipe and keeping them on hand for quick and easy dinners throughout the week. Any leftovers will last up to 4 days in the fridge.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and place a wire rack on a baking sheet.
Cut the chicken into 1 1/2 inch "nugget" sized pieces. You need 3 shallow bowls. In the first bowl whisk together the eggs and almond milk, set aside. In the second bowl place the coconut flour. In the third bowl stir together the almond flour, paprika, mixed herbs, garlic powder, salt and pepper.
Working in batches of 3 to 4 at a time, dredge the nuggets in the coconut flour, transfer to the egg bowl and turn them with a fork so that they are well coated in the liquid. Finally place the nuggets in the almond flour bowl and make sure they are well coated on all sides in the mixture. Place the coated nuggets on the wire rack and repeat with the remaining pieces of chicken.
Generously spray the nuggets with the cooking spray and bake in the oven for 20 minutes, flipping them half way through to ensure both sides are golden. You can spray them again one more time during cooking to make them a bit more crispy.
Alternatively you could cook the chicken in 2 tbsp of vegetable oil in a pan on medium heat. They should cook for approximately 4 minutes per side until crisp and golden in colour.