These paleo Italian chicken nuggets are flavorful and fun to dip in marinara sauce! They’re egg free, grain free, whole30, and AIP.

Italian Chicken Nuggets

I’ve said it before and I’ll say it again… I love chicken nuggets. I had never met a chicken nugget that I didn’t like until I realized how unhealthy most of them were and how bad they actually made me feel! Gone were the days of going through a drive-through and grabbing some nuggets or buying the frozen bags and popping them in the oven. Have you ever had dinosaur shaped nuggets? I lived off of those for quite some time. I thought I would never have a decent chicken nugget again in my life… not true!

These Italian Chicken nuggets are crispy nuggets with a light Italian seasoning that taste amazing dipped in marinara sauce (or nomato sauce if you’re nightshade free like me. They’re made without eggs, nuts, gluten, grains or dairy and are perfect for anyone that has allergies! This recipe is paleo, AIP, and technically whole30 compliant as well. Though it’s up to your own discretion as to whether or not you want a breaded chicken on whole30.

Italian Chicken nuggets

My husband Daniel is very picky when it comes to anything crispy. I thought I would be eating these nuggets alone but decided to put them to the ultimate test and set two of them on a plate on my husband’s desk while he was preoccupied. About 15 minutes later he came out of his office and said, “do you have any more of those crispy nuggets?!”. Winner!


The Ingredients You’ll Need for the Italian Chicken Nuggets


Chicken breast

I haven’t tried these with chicken thigh but I assume it would work fine.

Coconut milk

The coconut milk doesn’t really act as a marinade, but just adds moisture to the nuggets to keep them from getting dry as there are no eggs in this recipe.

Arrowroot starch & coconut flour

I haven’t tried any flour mix for this particular recipe.

Nutritional yeast

Nutritional yeast adds a cheesy flavor without adding any dairy. You can buy it online or in health food stores.

Parsley, basil, garlic, and onion powder

These add the Italian flavor that gives these some added flair beyond just your average nugget.

Italian Chicken Nuggets

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Paleo Italian Chicken Nuggets (Whole30, Egg Free & AIP)

  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 3 servings 1x


These paleo Italian chicken nuggets are flavorful and fun to dip in marinara sauce! They’re egg free, grain free, whole30, and AIP.



  • 1 lb chicken breast
  • 1 cup coconut milk
  • 2 tbsp arrowroot starch
  • 1 1/2 tbsp coconut flour
  • 2 tsp nutritional yeast
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1/4 tsp oregano powder
  • 1/2 tsp dried basil
  • 1 tsp onion powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil

For serving


  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Slice the chicken breast into cubes and place in a large bowl. Cover the chicken with coconut milk and let it sit for 20 minutes.
  3. While the chicken is marinating, add the dry ingredients in a bowl and mix. Set aside.
  4. Strain the excess coconut milk out of the chicken and lightly pat each cube with a paper towel to remove excess milk.
  5. Evenly coat each piece of chicken in the breading mixture and set on the baking sheet.
  6. Pour the avocado oil over the chicken nuggets.
  7. Place the baking sheet in the preheated oven and bake for 15 minutes. Carefully use tongs to flip each nugget and bake for another 10-12 minutes or until the internal temperature reads 165 F.
  8. Allow to cool slightly and serve with compliant marinara sauce (use this for AIP)


All nutritional facts are estimations and not exact.

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  • Category: Main Dish
  • Method: Oven
  • Cuisine: Italian American


  • Serving Size: 1 serving
  • Calories: 491
  • Fat: 32.8 g
  • Carbohydrates: 13.1 g
  • Fiber: 3.6g
  • Protein: 37.4 g

Keywords: italian chicken nuggets, paleo chicken nuggets

Paleo Italian Chicken Nuggets