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

  • Author: Michelle
  • 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.


Units Scale
  • 1 lb chicken breast, cubed
  • 1 cup full fat canned coconut coconut milk
  • 1/4 cup arrowroot starch
  • 3 tbsp coconut flour
  • 2 tsp nutritional yeast
  • 1 tsp dried parsley
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1/2 tsp oregano powder
  • 1/2 tsp dried basil
  • 3/4 tsp salt
  • 1/4 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. Place the chicken in a large bowl. Cover the chicken with coconut milk and let it sit for 15 minutes.
  3. While the chicken is marinating, combine the dry ingredients in a bowl and mix. Set aside.
  4. Strain the excess coconut milk out of the chicken.
  5. Working with one piece of chicken at a time, pick it up with your fingers and allow some of the excess liquid to drip off. With you other hand, evenly coat each piece of chicken in the breading mixture and set on the baking sheet. Repeat for all of the chicken.
  6. Drizzle the nuggets with avocado oil.
  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 marinara sauce for dipping (use this for AIP)


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


  • 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