Paige Harris These gluten-, grain-, & dairy-free Homemade Chicken Nuggets perfectly satisfy your comfort food cravings while keeping you feeling your best.
I don’t know about you, but I definitely was a chicken nugget lover growing up. I’m pretty sure that all kids are at some point.
My high school even had chicken nugget day recognized as an unofficial school holiday. It was the only day of the month where kids would line up and buy quadruple trays’ worth of lunches. That would end up being 20 nuggets and four soft pretzels.
Not exactly healthy.
And even though my high school days are long behind me, I still get nostalgic and crave a good ol’ chicken nugget every once in awhile. But now, instead of heading to the nearest fast-food restaurant, I whip up my own.
These Homemade Chicken Nuggets are given the Imperfectly Paige Wellness upgrade: they’re made with humanely raised chicken thighs and without any dairy or grains.
To make that possible, I used a spiced up Otto’s Naturals cassava flour as the first dredging, dipped them in some egg wash, and finished everything off with Pork Panko breading, aka the best keto- and celiac-friendly food you never knew you needed. It’s basically bread crumbs, but made out of two ingredients: crushed pork rinds and salt. They’re crispy and delicious. And you’ll miss your grain-filled breaded nuggets after trying these.
These Homemade Chicken Nuggets would go perfectly alongside my Grain-Free Parmesan Turmeric Waffles to make a kick-ass chicken and waffles dish. Because we all know I’m a sucker for a good brinner.
But tonight, Jordan and I chose to make them with some organic brown rice pasta, some steamed broccoli, and a luscious pepper jack cheese sauce. Because what’s better than a big plate of mac & cheese? A plate of mac & cheese with chicken nuggets!
What’s your favorite way to have chicken nuggets? Let me know in a comment down below!
Homemade Chicken Nuggets
These gluten-, grain-, & dairy-free Homemade Chicken Nuggets perfectly satisfy your comfort food cravings while keeping you feeling your best.
Ingredients
- 1.5 lbs boneless skinless chicken thighs sliced into bite-size pieces
- 1/2 cup Otto's Naturals cassava flour
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp pepper
- 2 eggs
- 1/2 cup Pork Panko
Instructions
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Preheat your oven to 400 degrees F, line a sheet pan with foil, and put a wire rack on top.
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Set up your dredging station. In your first bowl, mix together the cassava flour, paprika, salt, & pepper. In your second bowl, whisk your two eggs. On your third plate, lay out your crushed pork rinds.
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Time to assemble! Dip each piece of chicken thigh into the cassava flour mix, then the egg, and finally into the Pork Panko. Place onto the wire rack.
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Bake in the preheated oven between 20-25 minutes until the chicken is no longer pink in the middle, or until the internal temperature reaches 165 degrees F.
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Chicken nuggets can be kept in the fridge for about a week, but they may not be as crispy as day 1! You can keep them crispier by reheating under the broiler.
