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Baked Chicken Nuggets

baked paleo chicken nuggets by myheartbeets.com

Baked Chicken Nuggets

4.67 from 3 reviews
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  • 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.
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