Paleo Ranch Chicken Nuggets - Dump and Go Dinner
4
Servings
10
Ingredients
39
Comments
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
10
Ingredients
39
Comments
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
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- Combine parsley, dill, garlic powder, onion powder, basil, pepper, coconut milk and egg in a bowl and whisk until combined.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine parsley, dill, garlic powder, onion powder, basil, pepper, coconut milk and egg in a bowl and whisk until combined.
- In a storage bag, pour in "ranch" mixture and chicken bites. Shake until evenly coated.
- Add the almond flour to the bag and shake again until evenly coated.
- Place bites onto a baking sheet covered in parchment paper.
- Bake at 375 for 15-20 minutes until golden brown and crispy.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 6 nuggets Amount Per Serving
- Calories
- 523
- Total Fat
- 39g
- Saturated Fat
- 9g
- Trans Fat
- 0g
- Cholesterol
- 172mg
- Sodium
- 105mg
- Total Carbohydrates
- 14g
- Fiber
- 6g
- Sugar
- 2g
- Protein
- 35g
- WW Freestyle
- 13
39 Comments
Join the discussionDo you think a flaxseed gel egg would work instead of a real egg?
Yes most certainly could work.
Did you try this and did it work?
These sound GREAT! Think I’ll add a little Parmesan to the coating as well. Mmmmm. Will make these soon!
Any suggestions on subbing coconut flour for the almond flour?
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?
Jacky, once I subbed sprouted gluten free flour blend in this recipe. It worked just fine. To Your Health brand is what I get. Hope this helps 🙂
Where do I find a 1/3 tsp measuring spoon?
Felicia you can just use a little less than a 1/2 teaspoon.
Your recipe sounds delish but your measurement system is too complicated. Can you adjust it for each target market?
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.
Can you use regular flour for these?
You certainly could they just would not be paleo or gluten free.
Could you cook these completely and then freeze them?
Yes I’ve done that for easy reheating for lunches.
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?
Bummer! Maybe try half the amount and see? But dredging works just fine too.
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.
Awesome to hear Allison that these are grownup (and husband) approved!!
I was just curios if you had a suggestion on a kid friendly dipping sauce that would go great with these.
My kids love this ketchup http://onceamonthmeals.com/hea…. Or also just honey!
Would this also work with rice flour? If so is it the same amount?
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!
When frozen still raw, would it be easy to remove a few individual nuggets at a time to cook? Or do they freeze together?
They tend to freeze together when frozen raw. You could go ahead and cook them before freezing to help them not stick together though.
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.
Thank you for your constructive feedback – we are much appreciative! Glad to hear it was still delicious ?
It is more like a batter, isn’t it Kelli? I do this in a bowl and stir it all up. Works better. 🙂
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??
I imagine they’ll be delightful! Please let us know!
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.
Leftovers got turned into chicken Parmesan with homemade sauce and spaghetti squash (minus the two nuggets I ate straight from the fridge!)
These are so great for those wanting to get rid of processed stuff for their kids or themselves. My children love these, and I love giving them REAL chicken “nuggets” to eat. We serve with the Homemade Ketchup recipe, also here on OAMM.
So glad to hear your family loves these! Thanks for sharing!
My daughter must eat gluten and egg free. So many recipes have eggs, can you give another option. Just found this out and need a variety of recipes.
On our site you can search by the ‘egg free’ tag for recipes!
I’m not sure if it’s my mis-understanding or mistake but the directions didn’t make sense at all. So I ended up with gobs of terrible tasting “breading”. I may try this again, but will simplify the directions and beef up the spices and flavours.
Maybe try half the amount of breading and see? OR you could try dredging as well. It would work just fine too.
I made these as stated and the ranch flavor is good but it definitely needs salt. If you buy regular chicken from the store with added broth you will not need as much salt.