Whole30 Mini Chicken Nuggets
Discover the ultimate guilt-free comfort food with these Whole30 Mini Chicken Nuggets! Perfectly crispy on the outside and tender on the inside, these bite-sized delights are made with wholesome ingredients like almond flour, tapioca starch, and coconut oil for a grain-free, dairy-free, and paleo-friendly twist on a classic favorite. Seasoned with a flavorful blend of garlic, onion, paprika, and black pepper, each nugget is coated to perfection and pan-fried to golden-brown bliss. Ready in just 30 minutes, these nuggets are as easy to make as they are satisfying, making them an ideal quick lunch, dinner, or snack for the whole family. Pair with your favorite Whole30-compliant dipping sauce for a flavorful meal that’s sure to please even the pickiest eaters!
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Ingredients
- 1 pound Boneless Skinless Chicken Breasts
- 1 cup Almond Flour
- 0.25 cup Tapioca Starch
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- 0.5 teaspoon Paprika
- 1 large Egg
- 2 tablespoons Coconut Milk
- 0.25 cup Coconut Oil
Directions
Step 1
Cut the chicken breasts into approximately 1-inch pieces to create bite-sized chicken nuggets.
Step 2
In a shallow bowl, mix together the almond flour, tapioca starch, salt, black pepper, garlic powder, onion powder, and paprika.
Step 3
In a separate bowl, whisk the egg and coconut milk together until fully combined.
Step 4
Dip each chicken piece in the egg mixture, ensuring it is completely coated. Allow any excess to drip off.
Step 5
Transfer the egg-coated chicken piece into the almond flour mixture, turning to coat all sides evenly. Shake off any excess flour mixture and place the coated nugget on a plate. Repeat with remaining pieces.
Step 6
In a large skillet over medium heat, melt the coconut oil until it is hot and shimmering.
Step 7
Carefully place the chicken nuggets into the skillet, ensuring not to crowd the pan. Cook in batches if necessary.
Step 8
Fry the chicken nuggets for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 9
Remove the cooked nuggets from the skillet and place them on a plate lined with a paper towel to drain any excess oil.
Step 10
Serve the mini chicken nuggets warm with your favorite Whole30-compliant dipping sauce.
Nutrition Facts
| Serving size | (765.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2146.5 |
| Total Fat 127.9g | 0% |
| Saturated Fat 56.3g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 605.1mg | 0% |
| Sodium 2813.4mg | 0% |
| Total Carbohydrate 83.0g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 7.9g | |
| Protein 168.6g | 0% |
| Vitamin D 76.4IU | 0% |
| Calcium 310.9mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1330.6mg | 0% |
Source of Calories