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!
Ingredients
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.
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 17.4g | Protein: 28.4g | Fat: 34.2g | Fiber: 1.4g