Description
Delicious and healthier baked chicken nuggets made gluten-free with a crispy almond and coconut flour coating. Perfectly marinated in pickle juice for extra tenderness and flavor, these nuggets are baked to golden perfection using coconut oil, making for a tasty and nutritious snack or meal.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 – 2 pounds chicken breast, cut into 1-inch nuggets
- 1/2 cup pickle juice
Batter and Coating
- 1 egg
- 1/4 cup coconut milk
- 1/4 cup coconut oil (for baking tray)
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
Instructions
- Cut and Marinate: Cut the chicken breast into 1-inch nugget-sized pieces and place them in a ziplock bag with 1/2 cup pickle juice. Seal and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavor.
- Preheat Oven: Set your oven to 425º F (220º C) to prepare for baking.
- Prepare Egg Mixture: In a small bowl, beat together 1 egg and 1/4 cup coconut milk. Drain the pickle juice from the chicken bag and add this egg mixture to the bag. Let the chicken soak while you prepare the dry mixture and baking tray.
- Prepare Baking Tray: Add 1/4 cup coconut oil to a rimmed baking tray. If the coconut oil is solid, warm the tray in the oven for a few minutes until it melts and becomes liquid.
- Mix Dry Ingredients: In a bowl, combine 1/4 cup coconut flour, 1/4 cup almond flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon onion powder, and 1/4 teaspoon ground pepper. Stir until evenly mixed.
- Coat Nuggets: Remove chicken pieces one by one from the egg mixture, shaking off excess liquid. Roll each nugget thoroughly in the flour mixture until fully coated, then place on the oiled baking tray. Repeat for all nuggets.
- Bake First Side: Place the tray in the preheated oven and bake the nuggets for 12-14 minutes until the bottoms start to brown.
- Flip and Bake Second Side: Carefully flip all nuggets over and bake for an additional 12-14 minutes until golden brown and crispy all over.
- Serve: Remove from oven and serve immediately with your favorite dipping sauce for a satisfying meal or snack.
Notes
- Marinating chicken overnight intensifies flavor and tenderness but 2 hours minimum is sufficient.
- Use room temperature coconut oil for a smoother coating process on the baking tray.
- Ensure nuggets are not dripping with the egg mixture when coating to achieve an even crispy crust.
- Serve with low-sugar dipping sauces to keep the meal healthier.
- For extra crispiness, broil for 1-2 minutes after baking, watching closely to prevent burning.
