These Paleo Baked Chicken Nuggets are gluten-free, kosher for Pesach, and taste even better than the ones you ate as a kid. All you need are a few staple ingredients and less than 30 minutes to have a finger-lickin’ good chicken dinner on the table!
Chicken nuggets were one of those childhood staples, designed for chubby fingers to grab and dunk in ketchup. You could always find them in the frozen aisle, ready to toss in the oven for dinner in a snap. It was also a popular lunch in elementary school because who didn’t like chicken nuggets and an excuse to eat with their hands?
Once you outgrow the kid’s menu, though, chicken nuggets drop to the bottom of the food chain. It’s especially obvious at weddings, when the waiters bring out beautifully plated dishes, and you hold up your hand and say, “I’m sorry, can I actually have the kid’s meal instead?” You’re sure to get a weird look from the waiter, questioning your age and the fact that you’re still asking for chicken nuggets. Yet you stand resolute because you remember how delicious chicken nuggets taste and it’s been forever since you’ve had them.
This is where someone leans in and reminds you that the huge waterslide you went on when you were 5 isn’t really all that big. And those chicken nuggets you remember tasting like heaven aren’t really all that good.
Sad times, until you prepare to have your mind blown and make these Paleo Breaded Chicken Nuggets. They’re a great way to change up the typical chicken breast routine for Shabbat lunch. I know it’s not football season anymore, and I have no idea what sport is going on now, but you could easily double or triple the recipe for a party. Everyone will thank you for bringing a healthier version of such a popular dish, letting them feel good about taking seconds. And then thirds.
They might be stuck on the kid’s menu, but adulthood really starts when you make chicken nuggets from scratch.
These ones are truly a refined version. I used almond flour to make these gluten-free and paleo, and baked them to avoid the greasiness from fried food. The last bite won’t leave you feeling gross and weighted down anymore. We’re finally waving goodbye to that post-meal lethargy!
While I’m certainly going to make these all the time, it’s perfect timing for Pesach. Because you can’t use flour in cooking, and there’s a limit to how much matzah one can eat, almond flour is an amazing substitute. It crisps up on the edges of the chicken just like a wheat version would, so you can rest assured that you have one less meal to worry about for the holiday. The best part is that it only takes 3 ingredients, some spices, and 25 minutes to whip up.
Just be prepared to prove to you guests that, yes, these chicken nuggets are kosher for Pesach. Because they might not believe you.
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram so that I can see your creations!
- 1 lb chicken breasts, cut into long strips
- 1 egg
- ½ cup almond flour
- 1 tsp oregano
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp kosher salt
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Beat the egg in one bowl, then in another whisk together the almond flour and spices.
- Dip each each piece of chicken into the egg, then coat it fully in the almond flour mixture and put it on the baking sheet. Repeat with the rest of the chicken.
- Bake for 10 minutes, flip, and return to the oven for 10 more minutes. If you'd like to brown the edges, broil for 1 minute at the end.
- Serve with mustard, ketchup, or your favorite dipping sauce.