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Paleo Ranch Chicken Nuggets – Kid Approved

One of the hardest meal items to transition to when we began to eat paleo based was chicken nuggets. Having always made chicken nuggets for our family, these were a surprisingly simple transition for one of our favorites.  With the ranch flavors of dill, parsley and garlic, combined with the creamy coconut milk, these nuggets are a flavor packed crispy delicious paleo lunch or snack the whole family will enjoy!

Paleo Ranch Chicken Nuggets – Kid Approved

Author/Source:

lisa @ onceamonthmeals.com

Ingredients:

  • 1 pound chicken breasts , boneless skinless, cut into bite sized pieces
  • 0.33 Tablespoons dried parsley
  • 0.33 teaspoons dried dill
  • 0.33 teaspoons garlic powder
  • 0.33 teaspoons onion powder
  • 0.125 teaspoons dried basil
  • 0.125 teaspoons black pepper
  • 0.5 cups coconut milk, full fat, canned
  • 1 large egg
  • 2 cups almond flour

Directions:

Preheat oven to 375F.  Combine parsley, dill, garlic powder, onion powder, basil, pepper, coconut milk and eggin a bowl and whisk until combined.  In a storage bag, pour “ranch” mixture and chicken pieces.  Shake until evenly coated.  Pour in almond flour to bag and shake again until evenly coated.  Place bites onto a baking sheet covered in parchment paper.  Bake 375F for 15-20 minutes or until golden brown.

Freezing Directions:

Combine parsley, dill, garlic powder, onion powder, basil, pepper, coconut milk and eggin a bowl and whisk until combined.  In a storage bag, pour “ranch” mixture and chicken pieces.  Shake until evenly coated.  Pour in almond flour to bag and shake again until evenly coated.  Label and place bag in freezer until ready to serve.  TO SERVE:  Thaw desired number of nuggets.  Bake at 375F for 15-20 minutes until golden brown and crispy.  

Servings: 4 (6 nuggets per serving)

 

**conversion chart image provided by Erik Spiekermann

20 Responses to “Paleo Ranch Chicken Nuggets – Kid Approved”

  1. Valerie A says:

    Do you think a flaxseed gel egg would work instead of a real egg?

  2. Buttoni says:

    These sound GREAT! Think I’ll add a little Parmesan to the coating as well. Mmmmm. Will make these soon!

  3. Jacky says:

    Any suggestions on subbing coconut flour for the almond flour?

  4. Felicia says:

    Where do I find a 1/3 tsp measuring spoon?

  5. Tracee says:

    Your recipe sounds delish but your measurement system is too complicated. Can you adjust it for each target market?

    • Kelly says:

      Tracee, there is a handy chart at the bottom of the post that helps you to understand the decimals listed above. .33 is just 1/3 teaspoon and you can think of .125 as a pinch.

  6. Kylie says:

    Can you use regular flour for these?

  7. Samantha says:

    Could you cook these completely and then freeze them?

  8. Rachel says:

    Made these today. They were good but the shake and bake style didn’t work so well. I ended up with lots of excess flour and liquid mixture in the bag and the chicken wasn’t nicely and evenly coated like in the picture. I did my best but I may just dredge them next time instead. Tips to make the shake and bake style work better? Did I just not use enough chicken?

  9. Allison says:

    I think these are also grown up approved as well. My husband and I loved them. They are more flavorful than the traditionally breaded chicken tenders and more filling :) We look forward to using this recipe again.

  10. Tina says:

    I was just curios if you had a suggestion on a kid friendly dipping sauce that would go great with these.

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