Chicken Nuggets: Paleo and Gluten Free
The girls and I did our first Facebook Live video today! What’s for dinner?? Homemade chicken nuggets! We did a gluten free version that is a known favorite and experimented with a paleo version. The Paleo chicken nuggets turned out pretty good, too! Our first attempt at a live video wasn’t all it could be, but you’ll get the idea. Plus, we talk about some other cooking and nutrition topics along the way. Scroll down for a printable copy of the recipe. Head over to the Baker’s Green Acres store to get your boneless skinless chicken breast, chicken tenderloins, chicken legs or thighs, and Mangalitsa lard so you can make this tasty meal for your family! (Spring Break Special: until March 31, 2017 use the coupon code “chicken” to save 15% on any chicken you order!)
This popular dinner treat is easy to make at home, even if you aren't eating grains.
- 1 lb. Mangalitsa lard
- 1 lb. GMO free, pasture raised boneless, skinless chicken breast
- 1 cp. almond flour
- 2 tsp. sea salt
- 2 tsp. garlic: diced fresh or dried
- 1 dash cayenne pepper
Place the lard in a deep frying dish and heat over medium to medium high heat to pre-heat to 350-400 degrees.
In a gallon size ziploc bag, combine the dry ingredients. Set aside.
Slice the chicken breast across the grain into slices about 1/2 inch thick. Cut into smaller pieces if desired.
Place pieces into the bag and shake until the chicken is thoroughly coated. Allow to set for a minute or two so the coating adheres to the pieces.
When the fat is hot, carefully place the pieces in it. Cook for about 3-4 minutes until the meat is white up the sides. Turn and cook for about 3 more minutes.
Remove the pieces from the fat and drain on a cooling rack or on absorbent paper. Enjoy with your favorite sauce: mustard, honey mustard, BBQ, or ranch.
Try using other non-grain "flours" such as potato flour or coconut flour. Each has a unique flavor to add.
Homemade Gluten Free chicken nuggets are easy and tasty. With just a few ingredients you can have a healthy dinner that will be a family favorite!
- 2 lbs. GMO free, pasture raised boneless chicken breast or tenderloins
- 1 cp millet flour
- 2 tsp. sea salt
- 2 tsp. garlic: fresh or dried
- 1 tsp. pepper
- 1 tsp. each spices: thyme, marjoram
- 1.5 lbs. Mangalitsa lard
Place lard in pan such that there is 1-1 1/4 inch of fat in the pan when melted. Heat over medium-medium high heat to a temperature of 350-400 degrees while preparing other ingredients.
In a large ziploc bag, combine the flour, salt, and spices. Set aside.
Slice the chicken breast across the grain in roughly 1/2 inch slices. Cut into smaller pieces if desired. Tenderloins don't need to be cut. Place pieces in the bag of flour and shake until they are all coated well. Let set for a minute or two.
Be sure the fat is hot enough, then carefully lay the strips/nuggets into the hot fat. When the pieces are nicely browned on the bottom and the meat is white up the edges, carefully turn them over. Fry on the other side until nicely browned. It should be around 3 minutes for each side.
Remove pieces from pan and drain on a rack or on absorbent paper.
Enjoy with your favorite sauce: mustard, honey mustard, BBQ, or Ranch!
Possible substitutions for millet: potato flour or flakes, corn meal, rice flour. You can use wheat flour if the gluten is not a concern to you.
Change out the spices to keep it interesting: basil, fennel, and corriander; rosemary and sage; curry and extra cayenne.