Whole30 Mini Chicken Nuggets
Get ready to elevate snack time or mealtime with these crispy and flavorful Whole30 Mini Chicken Nuggets! Perfectly bite-sized, these nuggets feature tender, juicy chicken coated in a seasoned blend of almond flour and tapioca starch, creating a wholesome, gluten-free crust that’s packed with savory spices like garlic powder, onion powder, and paprika. Pan-fried in coconut oil for a golden, crunchy finish, they offer a healthier, grain-free alternative to the classic comfort food. Quick and easy to prepare in just 30 minutes, these nuggets are ideal for busy weeknights, kid-friendly dinners, or game-day spreads. Serve them warm with your favorite Whole30-compliant dipping sauce and enjoy a guilt-free indulgence that’s paleo-friendly, keto-approved, and bursting with flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless Skinless Chicken Breasts
- 1 cup Almond Flour
- 0.25 cup Tapioca Starch
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- 0.5 teaspoon Paprika
- 1 large Egg
- 2 tablespoons Coconut Milk
- 0.25 cup Coconut Oil
Instructions
Cut the chicken breasts into approximately 1-inch pieces to create bite-sized chicken nuggets.
In a shallow bowl, mix together the almond flour, tapioca starch, salt, black pepper, garlic powder, onion powder, and paprika.
In a separate bowl, whisk the egg and coconut milk together until fully combined.
Dip each chicken piece in the egg mixture, ensuring it is completely coated. Allow any excess to drip off.
Transfer the egg-coated chicken piece into the almond flour mixture, turning to coat all sides evenly. Shake off any excess flour mixture and place the coated nugget on a plate. Repeat with remaining pieces.
In a large skillet over medium heat, melt the coconut oil until it is hot and shimmering.
Carefully place the chicken nuggets into the skillet, ensuring not to crowd the pan. Cook in batches if necessary.
Fry the chicken nuggets for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
Remove the cooked nuggets from the skillet and place them on a plate lined with a paper towel to drain any excess oil.
Serve the mini chicken nuggets warm with your favorite Whole30-compliant dipping sauce.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 2813 mg | 122% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 7.9 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 311 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1331 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
