Paleo Popcorn Chicken Nuggets for Kids!

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This is my first meat post on the blog and I hope it doesn’t offend anyone. There is a vegetarian alternative listed. So please use that if you like. It just isn’t feasible for me to run a spin-off flexitarian blog at the moment.

So, consider this a recipe for your meat-eating husband and/or kids if you like. Or ignore it altogether if you don’t. I hope you’ll understand our journey to a flexitarian Paleo diet is for health reasons and I’d never want to offend anyone with my choices.

All that being said. This recipe was a HUGE hit. I think it’d also be awesome with chickpeas. The girls wanted “popcorn and chicken” for lunch. So we made popcorn chicken. 🙂

It turned out great and we’ve made it a second time since! Enjoy!

Popcorn Chicken Nuggets

Ingredients

2 pounds chicken breast (cut into bite-sized chunks)
1/2 cup raw milk or coconut milk
1 cup almond flour or 1/2 cup coconut flour
2 tablespoons honey
2 teaspoons sea salt
1 ½ teaspoons black pepper
½ teaspoon paprika

Vegetarian alternative: Use cooked chickpeas instead of chicken. Try these chickpea nuggets!

Method

Soak chicken in milk and honey for up to an hour. Drain chicken. Toss all dry ingredients in a bag and shake. Toss chicken into bag, shake to coat.

Deep fry in coconut oil or bake for 10 minutes per side in a 350 degree Fahrenheit oven.

By the way, if you deep fry in coconut oil, you’ll want to save every last drop for more frying. We absolutely LOVE this grease keeper that comes with a great strain to get all the fried bits out and save that precious oil!

We also use another by the stove to save bacon grease. Yum!

Love it? Pin it, please!

 

Yield: 4

Paleo Popcorn Chicken Nuggets for Kids!

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Pocorn chicken nuggets, paleo and kid-friendly, made with coconut flour

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 pounds chicken breast (cut into bite-sized chunks)
• 1/2 cup raw milk or coconut milk
• 1 cup almond flour or 1/2 cup coconut flour
• 2 tablespoons honey
• 2 teaspoons sea salt
• 1 ½ teaspoons black pepper
• ½ teaspoon paprika
• Vegetarian alternative: Use cooked chickpeas instead of chicken. Try these chickpea nuggets!

Instructions

1. Soak chicken in milk and honey for up to an hour. Drain chicken. Toss all dry ingredients in a bag and shake. Toss chicken into bag, shake to coat.
2. Deep fry in coconut oil or bake for 10 minutes per side in a 350 degree Fahrenheit oven.
3. By the way, if you deep fry in coconut oil, you'll want to save every last drop for more frying. We absolutely LOVE this grease keeper that comes with a great strain to get all the fried bits out and save that precious oil! We also use another by the stove to save bacon grease. Yum!

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.