Raise your hand if you love chicken nuggets! Maybe it’s the nanny in me, but I’m twenty-two years old and not ashamed to say I still love chicken nuggets. Even if you’re simply looking for a healthier alternative of your kiddo’s favorite food, this recipe will not disappoint! These nuggets could also be great for football game food. Toss them in some buffalo sauce and it’s sure to be a crowd pleaser.
What are chicken nuggets without breading, right? I mean, I love Chick-fil-a and would love to say I love the grilled option, but they’re just not as good as the breaded and fried chicken nuggets. These nuggets will fool you with their coating of coconut flour (find a great deal here) and ground plantain chips! You could absolutely omit the egg wash and plantain chips if you’re in a bind (or have an egg allergy), but it really helps adding a little crunch.
First things first, start by using a food processor or blender to grind up the plantain chips. You could also simply put them in a ziplock bag and pound them with something hard. Next, cube the chicken and heat a skillet with a generous pour of olive oil over a medium-high heat. I used a cast iron skillet, so I lowered the heat slightly.
Set up three bowls in order – the first with coconut flour, the second with the two whisked eggs, the third with ground plantain chips. Coat each nugget in these ingredients in the order above. When they are all coated and skillet is heated, drop the nuggets in the oiled skillet. Do not move them around too much – this helps them get nice and crispy on the outside! After about 3 minutes, turn the nuggets over with a pair of tongs and let them cook on the other side until the chicken is done. Be careful not to over cook!
When they’re all finished, serve them with some oven baked potato wedges and your favorite dipping sauce! Your kids will love them and they would store great to put in a lunch box. It’s so nice to have a healthier option than the frozen ones with loads of ingredients. These are so simple and easy to make, you really have no excuse!
I hope you enjoy this recipe! If you make it, be sure to tag #simplynourishedgirl on Instagram!
XOXO, Jess
Paleo Chicken Nuggets
Ingredients
- Chicken breast - 1 lb
- Coconut flour - 1 cup
- 2 eggs
- Plantain chips - about 2 cups
- Olive oil - 4 tbsp
- Salt - 1 tsp
Instructions
Start by using a blender or food processor to grind up the plantain chips, you will want about 1 cup after it is ground.
Cube chicken breast into nugget size pieces.
Heat large skillet (I used cast iron) over a medium heat* with a generous pour of olive oil.
Set up 3 small bowls - the first with coconut flour and salt, the second with two whisked eggs, the third with ground up plantain chips. ** Thoroughly coat the nuggets with each ingredient in this order. Set on a plate until skillet is hot.
When skillet is hot, drop each nugget into the oiled skillet. Let set for a few minutes, then turn over with a pair of tongs until the chicken is cooked all the way through.
Serve with your favorite dipping sauce and some oven baked potato wedges! Enjoy!
Notes
*If you are using a skillet other than cast iron, you may want to increase the heat to medium-high to make sure the nuggets get browned on the outside
**You can omit the egg wash and plantain chips if you don't have them on hand or want something more simple - just make sure you coat generously with the coconut flour!
