I’ve marinated and battered and rolled my way through a few (okay A LOT) of chicken nugget recipes over the years. They’ve all been delicious, but not necessarily practical when I’m pressed for time. So a few months ago I “cheated” by skipping several steps in one of our favorite recipes. And you know what? No one noticed. They gobbled them down and asked for more.
I’m always looking for ways to save time in the kitchen, so I made some minor adjustments to my “cheat” experiment and voila! We had a new, faster family favorite. If you have a big, well-seasoned cast iron pan, you can probably have the whole batch done in about 15-20 minutes.
My kids love dunking these homemade chicken nuggets in this five minute homemade ketchup recipe or homemade ranch dressing. I usually add some extra veggies to their plates to dip in the ranch along with a small baked potato or something similar and dinner is done. Cleanup is easy, too!
Homemade Chicken Nuggets (Gluten-Free, Paleo)
- large frying pan
- sharp knife
- small mixing bowl
- Slice chicken breast into 1 inch chunks.
- Combine arrowroot flour, paprika, salt and onion powder in a small bowl.
- Add coconut oil to a large frying pan until it’s about 1/8 inch deep. Heat pan over medium-high heat.
- One-by-one, toss the chicken pieces in the flour mixture until fully coated.
- Add chicken to the heated frying pan using tongs. Fry until golden brown on each side and cooked through the center. I usually pull one out and cut it down the middle to check.
- Serve with ketchup or ranch dressing.