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5-Ingredient Paleo Low Carb Chicken Nuggets (Gluten-Free)

5-Ingredient Paleo Low Carb Chicken Nuggets (Gluten-Free)

This paleo, low carb chicken nuggets recipe is easy to prepare with just 5 ingredients. You can make them fried or baked!

  • 2 medium Chicken breast
  • 1/4 cup Mayonnaise
  • 1 tsp White vinegar (or any vinegar of choice - I recommend apple cider vinegar for paleo)
  • 1 cup Blanched almond flour
  • 1/2 tsp Sea salt (plus more for brine in step 1)
  • 1/4 tsp Black pepper
  • 2 tbsp Olive oil (or any oil of choice)
  1. Fill a large bowl with water and a few tablespoons of sea salt. Place chicken in the salt water and let it brine for at least 10 minutes, up to an hour. Drain and pat dry. Cut the chicken into nugget sized pieces.
  2. In a small bowl, whisk together the mayonnaise and vinegar.
  3. In another bowl, mix the almond flour with a little sea salt and black pepper. (I used 1/2 tsp (2 g) sea salt and 1/4 (1 g) tsp black pepper, but you can adjust as desired.) Feel free to throw any other spices you like in there.
  4. Coat each piece of chicken in a thin layer of the mayonnaise mixture, then press into the almond flour mixture.
Frying instructions
  1. Heat the oil in a skillet over medium-high heat. (Use a generous amount of oil - at least 2 tablespoons (30 mL) per batch.) Cook the chicken nuggets in a single layer in batches, about 2-3 minutes per batch, on both sides, until golden.
Baking instructions
  1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper and arrange chicken nuggets in a single layer. Bake for 6-8 minutes, until the bottom is golden. Carefully flip, then bake for another 6-8 minutes, until cooked through.

Recipe adapted from this site