Paleo Chicken Nuggets

Source: oursavorylife.com
Course: Dinner
Preperation time: 1h 15min
Cooking Time: 30min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Tablespoon Paprika 0 0 1 1 0 0 5 5
1 Teaspoon Black Pepper 0 0 0 0 0 0 1 1
2 Pound(s) Chicken Breast 70 70 0 0 8 8 374 374
1/4 cup Pickle Juice 0 0 0 0 0 0 3 3
1/4 cup Tapioca Flour 0 0 8 8 0 0 34 34
1 Large Egg(s) 2 2 0 0 1 1 19 19
1/2 cup Coconut Oil(s) 0 0 0 0 27 27 235 235
1/2 Teaspoon Garlic Powder 0 0 0 0 0 0 1 1
1/2 Teaspoon Cayenne Pepper 0 0 0 0 0 0 1 1
2 Tablespoon(s) Heavy Cream 0 0 0 0 3 3 26 26
1 Teaspoon Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 72 10 40 699
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Instructions

  1. Cube up the chicken.
  2. Place it into a plastic bag and add the pickle juice; marinate in the fridge for 1-3 hours.
  3. After marinating, open the bag and pour out any excess pickle juice.
  4. In a separate bowl mix together the egg and the heavy cream and add the mixture to the bag. Let sit for five minutes.
  5. Meanwhile, in a separate bowl mix together all the dry ingredients.
  6. Again, open the bag and pour out the excess liquid. No need to fully drain, just discard any extra liquid.
  7. Add the dry ingredients to the bag. Seal the bag and shake, massage, move around the nuggets to coat each one in the spice mixture.
  8. Heat your fry pan and add the oil and fat.
  9. Fry your chicken pieces in batches. About two minutes per side until golden brown.
  10. Remove each batch to a paper towel to remove excess oil and then place on a baking sheet in the oven set at 170 degrees to keep them warm.
Visit oursavorylife.com for the full instructions.

Notes


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