It’s chicken nugget time! This isn’t just any chicken nugget recipe either – this is for paleo baked chicken nuggets!
You will love these paleo baked chicken nuggets because of how simple they are to make and how easy they are to eat 😉 You might even forget that they’re good for you.
This recipe calls for pickle juice – a rumored ingredient in Chick-fil-a’s chicken nuggets. I have no idea if they actually use pickle juice but what I do know, according to their website, is that they use MSG. I don’t eat there anymore so I won’t waste too much time thinking about their chicken. Besides, this recipe is much better for you because you know exactly what’s in it.
The reason pickle juice makes for a good marinade is because it adds a nice touch of tang to the nuggets. And, like lemon juice or vinegar or yogurt… pickle juice also helps tenderize the meat.
I used some leftover organic dill pickle juice from a jar of pickles that I recently bought at Whole Foods. I felt pretty good about not having to waste the leftover juice. Not that I would have thrown it out anyway… pickle juice also happens to be good for picklebacks (a shot of pickle juice taken after a shot of whiskey or in my case – taken after a shot of something gluten-free). So yes, save pickle juice for your next party ;). Now that I’m in my late 20’s (yes, 29-years-old is still late 20’s) – I think I’m more likely to use pickle juice in a recipe than I am in a mixed drink or as a chaser. I’m not really sure how to feel about that…
This recipe calls for chicken thighs. You can use breast if you want to, but you’ll have to adjust the cooking time. I prefer thigh meat because I think chicken thighs are more flavorful, more forgiving (they don’t dry out as easily) and they’re also more affordable.
These chicken nuggets are definitely kid and adult-friendly. Pretty much everyone-friendly. Oh unless you’re allergic to almonds, in which case try my coconut flour chicken nuggets!
- 1 ½ pounds skinless chicken thighs cut into bite-sized pieces
- 1 cup organic dill pickle juice
- Add chicken and pickle juice to a medium-sized bowl. Marinate in the fridge for at least 1 hour. Drain.
- Preheat the oven to 450°F. Place parchment paper on a large baking sheet.
- In a bowl, combine the almond flour, arrowroot flour and spices.
- Dip each piece of chicken into the whisked egg, then dip into the almond flour mixture and place onto a baking sheet. Repeat for all chicken pieces.
- Bake at 450°F for 20 minutes or until the juices from the chicken run clear.