Paleo 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.

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:

1. Preheat the oven or air fryer to 400 degrees and line a baking sheet with an oven-safe cooling rack (this is so key
2. In a small bowl, whisk together the eggs
3. In another bowl, mix together flours and spices so everything is evenly combined
4. 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
5. 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
6. Add chicken to the baking sheet, repeat for the rest
7. Bake in the oven and air fryer for 10/12 minutes then flip chicken over and cook another 10 minutes
8. Serve with your favorite condiments

Stovetop method:

1. In a small bowl, whisk together the eggs
2. In another bowl, mix together flours and spices so everything is evenly combined
3. 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!)
4. 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
5. 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
6. Add chicken to skillet and cook on medium heat
7. Repeat for each piece of chicken and add more avocado oil occasionally to make sure the pan is always greased!
8. Enjoy with your favorite condiments!

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