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Paleo Ranch Chicken Nuggets

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!
4 Servings Recipe By Pin Print
Paleo Ranch Chicken Nuggets

Ingredients

  • 1 teaspoon Parsley, Dried
  • ⅓ teaspoons Dill Weed
  • ⅓ teaspoons Garlic Powder
  • ⅓ teaspoons Onion Powder
  • ⅛ teaspoons Basil, Dried
  • ⅛ teaspoons Black Pepper
  • ½ cups Coconut Milk, Canned
  • 2 individual Egg
  • 2 ½ cups chunk Chicken, Boneless Breasts
  • 2 cups Almond Flour

Freezer Containers

Supplies

  • Parchment Papers
  • Baking Sheets
  • Labels

Nutritional Information

  • 1 serving = 6 nuggets
  • 539 Calories
  • 44g Fat
  • 7g Sat Fat
  • 176mg Cholesterol
  • 117mg Sodium
  • 422mg Potassium
  • 13g Carbs
  • 6g Fiber
  • 2g Sugar
  • 41g Protein
  • Zone Blocks: 6 Protein 14 Fat 1 Carb

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine parsley, dill, garlic powder, onion powder, basil, pepper, coconut milk and egg in a bowl and whisk until combined.
  2. In a storage bag, pour in "ranch" mixture and chicken bites. Shake until evenly coated.
  3. Add the almond flour to the bag and shake again until evenly coated.
  4. Place bites onto a baking sheet covered in parchment paper.
  5. Bake at 375 for 15-20 minutes until golden brown and crispy.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine parsley, dill, garlic powder, onion powder, basil, pepper, coconut milk and egg in a bowl and whisk until combined.
  2. In a storage bag, pour in "ranch" mixture and chicken bites. Shake until evenly coated.
  3. Add the almond flour to the bag and shake again until evenly coated.
  4. Flash freeze on a parchment lined baking sheet.
  5. Divide among the indicated number of freezer bags.
  6. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake at 375 for 15-20 minutes until golden brown and crispy

29 Comments

Join the discussion
    1. Coconut flour is not a 1:1 substitute for Almond Flour. I would suggest possibly sunflower seed flour like seen here http://paleoparents.com/featur… You could try coconut flour, but it’s much more dense and may not give that “crunchy” exterior. But you can try it and let me know! I would not put nearly as much though maybe half?

    1. 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.

  1. 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?

  2. 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.

    1. We haven’t tried it with the rice flour but you could definitely give it a try. The texture of the breading might be a little gummier than the almond flour though. I would use the same amount of rice flour. Also, if it makes a difference, the nuggets would no longer be paleo. Let us know how it turns out if you give it a try!

  3. When frozen still raw, would it be easy to remove a few individual nuggets at a time to cook? Or do they freeze together?

    1. They tend to freeze together when frozen raw. You could go ahead and cook them before freezing to help them not stick together though.

  4. The recipe is good, but the directions could stand a little tweaking. There is too much liquid left in the bag to “coat” these chicken bites into nuggets. I recommend tosssing the chicken in the liquid ingredients in a separate bowl, then placing them in the bag to coat with the almond flour. I ended up with a gigantic mass instead of individual nuggets. it was a tasty mass though.

    1. Thank you for your constructive feedback – we are much appreciative! Glad to hear it was still delicious 😋

  5. Planning to cook these tonight. I prepared and froze them last week. After putting the liquid ingredients in the bag, I let mine sit in the fridge then dumped it all into a colander and back in the bag with the flour. Wonder how these will turn out cooked in an air fryer??

  6. We made these fresh last night and froze some uncooked ones as well. They never got as crispy as we would have liked but they were yummy and both boys enjoyed them. I doubled the seasoning and added half to the almond flour. I will have to try this method with eggplant for eggplant parm.

    1. Leftovers got turned into chicken Parmesan with homemade sauce and spaghetti squash (minus the two nuggets I ate straight from the fridge!)

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