RECIPE: Gluten Free Paleo Chicken Nuggets
We tried these when we were doing a food challenge, I was hesitant to make them because they seemed like a lot of work. I am so glad I bit the bullet and tried them! They are so good, keep well, and are not as difficult as they sound! The tapioca starch in these can be a little pricey, but it makes a great thickener for things like sauces and soups and adds no additional flavor. The trick to these is to follow the order he tells you to do things, they actually come out crispy and heat up great! They are another work lunch staple that is easy to make, pack, and eat! Hope you all enjoy!
From: The Domestic Man
- 2 lbs boneless, skinless chicken breasts, cut into bite size pieces (or can use tenders as is in the package, that’s what I have done)
- ½ cup dill pickle juice (or salt water)
- ¼ cup arrowroot starch or tapioca starch
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 2 eggs, beaten
- ¼ cup coconut oil, more if needed
1. Combine the chicken pieces and pickle juice in a resealable plastic bag; marinate for at least 1 hour but up to six hours. When the chicken has finished marinating, strain it through a colander to drain out the extra pickle juice. Move the chicken around to make sure it drains properly. As the chicken drains, prepare your breading by combining the starch, paprika, black pepper, and salt. Beat the eggs in a wide bowl and set aside.
2. Preheat your oven to 250F. On your stove, warm the lard or coconut oil in a cast iron skillet over medium heat for 3 minutes. In a mixing bowl, toss the chicken pieces with the starch mixture until evenly coated. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg (eggcess!), then carefully add it to the oil. Repeat until you have filled your skillet; be careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6-8 minutes per batch.
3. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. The oil should reach halfway up the chicken pieces while cooking, add more oil if needed. Be sure to watch the heat, as the skillet will get warmer over time; adjust heat as needed. You’re looking for an oil temperature around 350F. Use a splatter screen to prevent splattering.
4. Serve warm with ketchup, barbecue sauce, or honey mustard.