Paleo Baked Chicken Nuggets

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It’s chicken nugget time! This isn’t just any chicken nugget recipe either – this is for paleo baked chicken nuggets!

baked paleo chicken nuggets by myheartbeets.com

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!

baked paleo chicken nuggets by myheartbeets.com

Baked Chicken Nuggets

baked paleo chicken nuggets by myheartbeets.com

Baked Chicken Nuggets

4.67 from 3 reviews
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Ingredients
 

Marinade

  • 1 ½ pounds skinless chicken thighs cut into bite-sized pieces
  • 1 cup organic dill pickle juice

Batter

Instructions
 

  • 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.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Rula Shin says

    Hello, I don’t have pickle juice, what would be a good substitute? Vinegar of some sort? I’m a first time stay at home mom who is trying to broaden her cooking horizons for two great guinea pigs in elementary school 😉 Thanks!

  2. Janine says

    5 stars
    Really good! I have tried soooooo many baked chicken nuggets/fingers and they always seem blech. First baked nuggets that I can get behind and make again and again. My three old, who is also my harshest critic, finished his plate.

  3. Emily says

    These were so good! It’s so nice to have a recipe that gives you that crunchy bread king without a lot of carbs! Can you make these ahead and freeze them? If so, how can I reheat them when I am ready to serve?

  4. Jennifer says

    4 stars
    Just made these with chicken breasts instead and they’re really good! also made them more like tenders because I’m lazy. 🙂 Really easy and delicious!

  5. Leanna says

    These are AWESOME. All five of my kids loved them and called me the best cook ever haha. Definitely making in the future. I also plan on freezing them before baking as a quick go to meal. Thank you so much.

  6. Roselani says

    Hi!
    My younger son has a severe tree nut allergy. I know different flours can be tricky, so I was wondering if there is another flour you would recommend for this recipe? Coconut? Chick pea?
    Thanks!!