Grain Free Chicken Nuggets

There’s nothing like classic chicken nuggets. They’re so easy to make too! So whip up your own healthier, crispy, simple and delicious chicken nuggets. 

Chicken Nuggets are such a fun finger food. Both kids and adults love them. 

Many of us adults grew up eating lots of chicken nuggets, usually from not-so-great sources. We’ve grown up in a generation or culture where everything is so processed. Cooking real food has become a lost art. 

Chicken nuggets are still as popular as ever. They’re jam packed in grocery store freezer isles and on almost every restaurant menu. Of course they’re on fast food menus too.
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The thought of that makes me cringe a little. I haven’t had any of those versions since I was a very young child. But I still love chicken nuggets. 

Here’s the thing, chicken nuggets are so easy to make!

Skip the processed, packaged ones and make your own instead. Homemade chicken nuggets are so much healthier too!

This version is free of grains, uses a super healthy fat to cook the chicken in {avocado oil} and only has a few simple ingredients. Bonus … they taste so good too! My family goes crazy for these chicken nuggets. They disappear so fast, it seems like we never make enough. 

So grab yourself some organic chicken and make up a batch or two of chicken nuggets. Make sure to serve them with some yummy sauce and dip those perfect little crispy bites in some honey mustard, ketchup or any other homemade sauce. 
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Ingredients:

• 1 pound organic or pastured chicken breast, cut into 1″ pieces 
• 1/4 cup arrowroot flour
• 1 teaspoon Celtic sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Avocado oil for frying, enough oil for a shallow fry 

Instructions:

1. Cut chicken into 1″ pieces with kitchen scissors or a sharp knife. Set aside. 
2. In a shallow dish, combine arrowroot flour, sea salt, garlic powered, and thyme. Stir to combine. [Note: If you have a spice grinder or blender like a Twister Jar, you can throw all of these ingredients in and pulse it really quick to finely grind up all ingredients. I like to do this in Twister Jar, it helps turn the thyme into a powder. This is completely optional.] 
3. Add pieces of chicken, one at a time, to the flour mixture. Toss them around until they are evenly coated on each side. Set aside.
4. In a large sauté pan over medium-high heat, add avocado oil, about 1/4-1/3″ inch deep. Allow avocado oil to get hot, about 2 minutes. Add a single layer of chicken, being sure not to crowd them and reduce heat to medium. Fry on each side over medium heat until golden brown and completely cooked through. Depending on the size of your sauté pan, you might have to do this in two batches. (Note: If you like them extra crispy, like my family does, cook the chicken nuggets a little longer.) 
5. Serve hot with your favorite dipping sauce.

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Notes: 

• Servings: 2-3
• Serving Suggestions: Serve with you favorite dipping sauce like honey mustard, BBQ sauce, organic ketchup or homemade ranch. My family loves to eat these with honey mustard dipping sauce.
• How to Make a Simple Honey Mustard Dipping Sauce: Combine equal parts raw honey and organic Dijon mustard {or horseradish mustard}. Stir until fully incorporated.

Recipe by Emily Sunwell-Vidaurri, founder and author of Recipes to Nourish