Grain Free Chicken Nuggets
Let’s face it, chicken nuggets are a favored food. Especially among the young’ns. And most times, unfortunately, said “food” is not really food – not in the sense that we would like!
I always said, when I started this blog, that I wanted to make sure I never felt deprived, just because I was switching to more healthful ingredients. I still want to have a cookie on occasion and likewise, if my kids want nuggets from time to time, why not make an option that’s suitable?!
This recipe creates the texture of the “yucky” nuggets while using only the good stuff to make them. That way everyone wins and parents can walk away feeling victorious.
So here they are, chicken nuggets, reinvented, but just as coveted as the original.
Grain Free Chicken Nuggets
- 1 pound chicken breast
- 1 egg
- 1/2 teaspoon fresh ground garlic sea salt
- 1 cup blanched almond flour
- 1 teaspoon seasoned salt of choice
- olive oil for frying (or olive oil cooking spray if baking)
- poach chicken breasts on stovetop for 10-15 minutes or until cooked through
- remove cooked chicken from water and coarsely chop (pull apart)
- put chicken, garlic sea salt, and egg into food processor or vitamix type blender
- pulse/blend until texture leaves no ‘grain’ in the meat (i know i know, trust me)
- preheat oil for frying over medium/high heat
- combine almond flour and seasoned salt in a bowl
- take spoon sized amounts of cooked chicken mixture, form into nugget shapes
- dredge in almond flour until well coated
- fry nuggets until browned on both sides over medium/high heat
- remove and set on towel lined plate to remove excess oil
- if baking, preheat oven to 400
- follow steps 1-4
- then follow steps 6-8
- place on lined cookie sheet and spray with olive oil cooking spray
- bake for 10 minutes, flipping midway
I made these today with a couple additions. I tossed a chopped onion and three garlic cloves into the pot the chicken was poaching in. I drained it all when it was ready and cooled it down. Then I added a teaspoon of Himalayan sea salt and a fresh cloves of garlic to my spice grinder. Added that to the chicked, boiled onion and boiled garlic. Processed it in my food processor and then added two eggs. (I did a double batch).
Baked them at 350 for 30 minutes, flipping half way through. My incredibly picky, “I hate the paleo diet” ten year old son and 15 year old daughter tried them and their eyes lit up. They both asked if they could pack them for their school lunch for the next day.
Boom. Success in central PA! Thanks for the recipe.
Dang Steve, that’s quite a success story!!! I am sharing this on FB stat!
Thanks! The kids are enjoying your recipes. It has become a family affair exploring and trying your take on things! Keep up the good work!