Paleo Crispy Chicken Nuggets (AIP)

These paleo crispy chicken nuggets are the ultimate Chick-fil-A copycat. Plus, they’re even AIP-compliant and made without eggs!

After going gluten-free, some meals had stuck in my mind that I’d never eat again. Chick-fil-a chicken nuggets were one of them. With all of the ingredients that I knew didn’t make me feel great, it didn’t seem worth it to even think about it anymore. But never say never!

Table of Contents

These chicken nuggets are crispy, packed with flavor, and taste just like the real thing! They’re paleo, AIP, and even egg-free.

Why you’ll love these Crispy Chicken Nuggets

• Paleo & AIP Compliant. This crispy chicken nuggets are made with everyone in mind, and they’re even egg-free!
• Crowd pleaser! They taste just like Chick-Fil-A chicken nuggets, without the harsh ingredients!

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

• Chicken breast.
• Plantain chips. The crispy breading! You can use homemade plantain chips, or store-bought. Just be sure to watch the oils.
• Coconut milk and apple cider vinegar. This more of less creates a buttermilk to marinate the chicken in. It locks in so much flavor and allows the plantain chips to stick better without any eggs.
• Coconut oil. This helps the plantain chips stick, and keep the chicken moist.
• Parsley, garlic, onion, salt, and pepper. Omit the pepper if you’re AIP.

Substitutions and Modifications

• Chicken breast. Chicken breast is what I used to make the nuggets, but you can try to use thigh if that’s what you prefer.
• Parsley, garlic, onion, salt, and pepper. This is basically a ranch-style seasoning to really up the flavor of the nuggets. You can easily tone it down, but I think it adds a lot! Omit the pepper if you’re AIP.

How to make Crispy Chicken Nuggets

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Step one. Combine the coconut milk and apple cider vinegar in a bowl and add the chicken. Place in the fridge to marinate for 30-60 minutes. Drain the excess milk when the chicken is done marinating.

Step two. Using a food processor, grind the plantain chips until fine. Pour the ground plantain chips in a bowl, combine with the seasonings and set aside.

Step three. Set up a station with the plantain mixture in one bowl, and coconut oil in another bowl. Use tongs to dip the chicken pieces one by one into the coconut oil, and then coat in the plantain mixture.

Step two. Place the coated chicken nuggets on the baking sheet and repeat the process until all are coated. Bake in the oven for 25 minutes or until baked through to 165F. Flip the nuggets halfway through by very carefully turning them with a fork.

Tips & Tricks

• Crush the plantain chips well. This is key to having good breading! If you don’t have a food processor to crush the plantain chips, simply use a meat tenderizer to crush them.
• Turn them slowly and carefully. Since this recipe doesn’t have eggs, you’ll need to turn it slowly in the oven to make sure the coating doesn’t fall off. I use a fork instead of tongs as it doesn’t grip the coating.

Storage and Reheating Instructions

Though these nuggets are best fresh, you can store them in the fridge for 2-3 days. I recommend heating them in the air fryer if possible.

Serving Suggestions

• Baked Sweet Potato Fries​
• ​Corndog Mini Muffins​
• Baked Chicken Quesadilla

Recipe FAQS

Other chicken recipes to check out

• ​Paleo Buffalo Chicken Egg Rolls
• Paleo General Tso’s Chicken
• Chicken Divan (Paleo, AIP)

See the recipe card below for full information on ingredients and quantities.

4.93 from 13 reviews

Paleo Crispy Chicken Nuggets (AIP)

Yield: 4 servings

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Author: Michelle

These paleo crispy chicken nuggets are the ultimate Chick-fil-A copycat. Plus, they’re even AIP-compliant and made without eggs!

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Ingredients

 

½x1x2x

For the chicken nuggets

• ▢ 1 lb chicken breast, cut into cubes
• ▢ 1 cup coconut milk
• ▢ 2 tbsp apple cider vinegar
• ▢ ¼ cup coconut oil, melted (or avocado oil)
• ▢ 4 oz plantain chips, like this
• ▢ 1 tsp dried parsley
• ▢ 2 tsp garlic powder
• ▢ 2 tsp onion powder
• ▢ ¼ tsp sea salt
• ▢ ¼ tsp black pepper, omit for AIP

Instructions

 

• Preheat the oven to 400 F and prepare a large baking sheet with parchment paper.
• Combine the coconut milk and apple cider vinegar in a bowl and add the chicken. Place in the fridge to marinate for 30-60 minutes. Drain the excess milk when the chicken is done marinating.
• Using a food processor, grind the plantain chips until fine. Pour the ground plantain chips in a bowl, combine with the seasonings and set aside.
• Set up a station with the plantain mixture in one bowl, and coconut oil in another bowl. Use tongs to dip the chicken pieces one by one into the coconut oil, and then coat in the plantain mixture. Place the coated chicken nuggets on the baking sheet and repeat the process until all are coated.
• Bake in the oven for 25 minutes or until baked through to 165F. Flip the nuggets halfway through by very carefully turning them with a fork.
• Serve with a dipping sauce and enjoy!!

Notes

If you don’t have a food processor to crush the plantain chips, simply use a meat tenderizer to crush them.

Serving: 1serving, Calories: 515kcal, Carbohydrates: 17.4g, Protein: 28.4g, Fat: 34.2g, Fiber: 1.4g

All nutrition facts are estimated and will vary.

Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!