Whole30 Chicken Nuggets Recipe

2 large chicken breasts about about 1.5 pounds, cut into bite-sized chunks
1/2 cup dill pickle juice
1 egg beaten
2/3 cup almond flour
1/2 cup coconut flour
2 Tbsp. tapioca starch
3/4 teaspoon salt
1/4 tsp. onion powder
1/4 tsp. dried oregano
1 tsp. paprika

  • Combine chicken breast chunks and pickle juice in an air-tight container or large plastic bag. Refrigerate at least one hour, preferably overnight, tossing every so often.
  • Pour beaten egg in a shallow bowl. Whisk together flours, tapioca starch, and spices in another shallow bowl.
  • Drain chicken from pickle juice. Dip chicken pieces in egg then coat in flour mixture. Repeat until all nuggets are coated.
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  • For Full Instruction: 40aprons.com

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