Paleo Chicken Nuggets that are crispy and quick and easy to make on the stovetop, oven or in your air fryer! Plus these are nut-free and gluten-free.
Would you believe me if I told you I used to eat ALL kinds of chicken nuggets? Fast food chicken nuggets, chicken nuggets on a grilled cheese sandwich (called a chicken finger melt) and those dino nuggets and so on.
So you can trust me when I tell you that these are by far the *best* healthy chicken nuggets you have ever made. You would never now they are gluten-free, paleo and they’re even nut-free. Nut-free and paleo don’t mix together often so I am super excited to share this recipe with you guys. I love making my original paleo chicken tender recipe, but wanted to also create some nut-free ones for those with nut allergies. I realize how challenging it must be if someone is looking for a grain-free AND nut-free recipe. We use coconut flour and tapioca flour. The tapioca really is needed and helps the flour really stick on the nuggets.
I also share three different ways to make these: in the oven, on the stovetop OR in your airfryer. I hope you guys love them as much as I do (and my entire family!!).
What ingredients are in these crispy paleo chicken nuggets:
- Chicken breasts or thighs, cut into small pieces
- Coconut flour
- Tapioca flour
- Paprika
- Garlic powder
- Eggs
- Avocado oil or spray (bring out bottle!)
How to make nut-free chicken nuggets 3 ways:
Oven method + Air fryer method:
- Preheat the oven or air fryer to 400 degrees and line a baking sheet with an oven-safe cooling rack (this is so key
- In a small bowl, whisk together the eggs
- In another bowl, mix together flours and spices so everything is evenly combined
- Using a fork or your hands take a piece of the chicken and dip it into the egg, letting the egg drip off a bit
- Then take that piece of chicken and dip it into the flour mixture, pressing it down to make sure the flour is coated all over
- Add chicken to the baking sheet, repeat for the rest
- Bake in the oven and air fryer for 10/12 minutes then flip chicken over and cook another 10 minutes
- Serve with your favorite condiments
Stovetop method:
- In a small bowl, whisk together the eggs
- In another bowl, mix together flours and spices so everything is evenly combined
- Heat your cast iron skillet or grill pan of choice with a generous layer of avocado oil (if you want to make this recipe lighter, use spray but they won’t be as crispy!)
- Using a fork or your hands, take a piece of the chicken and dip it into the egg, letting the egg drip off a bit
- Then take that piece of chicken and dip it into the flour mixture, pressing it down to make sure the flour is coated all over
- Add chicken to skillet and cook on medium heat
- Repeat for each piece of chicken and add more avocado oil occasionally to make sure the pan is always greased!
- Enjoy with your favorite condiments!
Paleo Crispy Chicken Nuggets (nut-free!)
Paleo Chicken Nuggets that are crispy and quick and easy to make on the stovetop, oven or in your air fryer! Plus these are nut-free and gluten-free.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
Yield: 3-4 people 1x
Ingredients
- 2 pounds chicken breasts or thighs, cut into small pieces
- 1/2 cup + 2 tablespoons coconut flour
- 1/3 cup tapioca flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 eggs
- Avocado oil or spray (bring out bottle!)
Instructions
Oven method + Air fryer method:
- Preheat the oven or air fryer to 400 degrees and line a baking sheet with an oven-safe cooling rack (this is so key
- In a small bowl, whisk together the eggs
- In another bowl, mix together flours and spices so everything is evenly combined
- Using a fork or your hands take a piece of the chicken and dip it into the egg, letting the egg drip off a bit
- Then take that piece of chicken and dip it into the flour mixture, pressing it down to make sure the flour is coated all over
- Add chicken to the baking sheet, repeat for the rest
- Bake in the oven and air fryer for 10/12 minutes then flip chicken over and cook another 10 minutes
- Serve with your favorite condiments
Stovetop method:
- In a small bowl, whisk together the eggs
- In another bowl, mix together flours and spices so everything is evenly combined
- Heat your cast iron skillet or grill pan of choice with a generous layer of avocado oil (if you want to make this recipe lighter, use spray but they won’t be as crispy!)
- Using a fork or your hands, take a piece of the chicken and dip it into the egg, letting the egg drip off a bit
- Then take that piece of chicken and dip it into the flour mixture, pressing it down to make sure the flour is coated all over
- Add chicken to skillet and cook on medium heat
- Repeat for each piece of chicken and add more avocado oil occasionally to make sure the pan is always greased!
- Enjoy with your favorite condiments!
Notes
*Store leftovers in fridge for 5 days. These also freeze really well
- Category: paleo, nut-free, gluten-free, whole30
- Cuisine: entree, chicken
- Keywords: crispy, tenders, comfort food
Gabriella
Yum!! Could you also bake these?! I’d love to try a baked version.
xx Gabriella
pastelsandpastries.com
Rachel
i haven’t tried but i don’t see why not
Susan
Is there a substitute you’d recommend for the tapioca flour? Thank you! Can’t wait to try these out!
Rachel
arrowroot flour or corn starch!
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judy
★★★★★
these are AMAZING!!!
Rachel
thank you!!
Hannah
Do you freeze these before or after cooking? Same thing the zucchini tater tots
Rachel
after!!
Erica
★★★★★
These are amazing and totally hit the spot with the whole fam!!
Rachel
yay!!