Whole30 Italian Chicken Nuggets (Paleo)
These paleo Italian chicken nuggets are flavorful and fun to dip in marinara sauce! They’re egg-free, grain-free, whole30, and AIP.
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 tastes 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.
How to make the Whole30 Italian Chicken Nuggets
- Prep & marinate the chicken: Slice the chicken breast into cubes and place in a large bowl, covering with coconut milk and allowing to sit for 20 minutes. While the chicken is marinating, add the dry ingredients in a bowl and mix. Set aside. Strain the excess coconut milk out of the chicken and lightly pat each cube with a paper towel to remove excess milk.
- Bread the chicken: Evenly coat each piece of chicken in the breading mixture and set on the baking sheet. Pour the avocado oil over the chicken nuggets.
- Bake the nuggets & serve: 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. Allow to cool slightly and serve with compliant marinara sauce (use this for AIP)
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.
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PrintPaleo Italian Chicken Nuggets (Whole30, Egg Free & AIP)
- Total Time: 50 minutes
- Yield: 3 servings 1x
Description
These paleo Italian chicken nuggets are flavorful and fun to dip in marinara sauce! They’re egg free, grain free, whole30, and AIP.
Ingredients
- 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 cup marinara sauce (or nomato sauce for AIP)
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- 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.
- While the chicken is marinating, add the dry ingredients in a bowl and mix. Set aside.
- Strain the excess coconut milk out of the chicken and lightly pat each cube with a paper towel to remove excess milk.
- Evenly coat each piece of chicken in the breading mixture and set on the baking sheet.
- Pour the avocado oil over the chicken nuggets.
- 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.
- Allow to cool slightly and serve with compliant marinara sauce (use this for AIP)
Notes
All nutritional facts are estimations and not exact.
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- Prep Time: 25
- Cook Time: 25
- Category: Main Dish
- Method: Oven
- Cuisine: Italian American
Nutrition
- 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
AIP
Low Carb
Paleo
Whole30
I am so excited to try these! Thanks for the recipe!
Thank you so much, Heidi!!
Made these for my husband who is AIP, they were a hit! Another awesome recipe!
★★★★★
Thank you so much Heidi! so happy you liked them!!
Is it ok to print off a recipe for at home purposes only? I’m not sharing them just want to put it in our recipe book and use them. Looking at my phone while cooking is tough, it really bothers my eyes/brain to do so for long periods of time.
For sure!! Printing for personal use is totally cool 🙂 Thank you!!
Is the coconut milk from a can or is it like almond milk?
I use native forest coconut milk from a can 🙂
Yum and yikes! I have yet to find chicken that hasn’t been given soy feed…even when saying 100% organic and free range…or pasture raised. Soy is everywhere!!! I do have Hashis and regardless, I react to soy. These look so yummy and want to make them!!! Anybody have luck or suggestions so I can devour some nuggets???
US Wellness Meats has soy free chicken! The minimum order is 7lb and $75, so if you can afford to buy in bulk there’s your ticket to chicken nuggets 🙂
I have Hashi’s too.
Yum! These look great. I always make chicken tenders but these little nuggets look amazing. I also need to try your nightshade free marinara! I’m currently on week 5 of AIP 🙂
Hope you love it!!!
I’m so excited to make these! Do you know if the nuggets freeze well? Thank you!
I think they’re best fresh out of the oven, but you can try it 🙂 Thanks!
Hey! Tried this out. I was able to sub cassava flour (not tapioca starch) for the coconut flour required for this recipe. I also used a all purpose seasoning in lieu of all the Italian seasonings. I use the whole baking time (15 per side. Very pleased!
★★★★★
I also didn’t add the yeast. I dont use it every day or often at all so it would’ve been a waste of 8 bucks.
Great recipe!
So glad you liked it! Thanks for sharing your swaps!! 🙂
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These chicken nuggets are an absolute favorite for my non-AIP family! I also love that we can make the nomato sauce in big batches and use for several of your Yummy recipes.
★★★★★
Thank you so, so much Gretchen! So glad you like them!!
Very good! It was easy, also! I will definitely make this again soon!
★★★★★
Could I omit the yeast? I have a yeast allergy too…
You can 🙂
I love these! I make them literally every week! Thanks :))
★★★★★
These look and sound delicious. I’m definitely going to try them. I’m curious how much is considered 1 serving so I can keep track of the calories
A serving would be about 1/3 lb of the chicken. Please note all nutrition information is an estimation.