Print Recipe
5 from 3 votes

Chicken Nuggets

Prep Time10 mins
Cook Time20 mins
Total Time35 mins
Course: Dairy Free, Gluten/Grain Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Whole30
Servings: 4


  • 700 g Chicken Breasts (1.5lbs)
  • 1/2 cup coconut flour
  • 2 eggs
  • 1/4 cup almond milk
  • 1 cup almond flour
  • 1 tsp paprika
  • 1/2 tsp mixed herbs
  • 1/2 tsp garlic powder (omit if on SCD)
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • coconut oil spray or olive oil spray


  • 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. 
  • Serve the nuggets with ketchup or toum


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.