So after getting my feet on the ground with paleo a year ago I’m actively converting my family—mostly my children who are 5 and 6.
In their lunches I regularly put meatballs and salmon balls, almond butter, yogurt, fruit, veggies, coconut milk, salami and cheese, tuna with homemade mayo and rice thins to dip.
I’d like to make them the perfect chicken nugget they will eat (and for Mama too.)
Who has the best recipe?
They have no sensitivities that I know of to coconut flour or almond flour. Of course the coating is the biggest issue…and I’ll be freezing in batches then re-heating to put in a thermos.
As a variant to Christopher's answer, my family has made chicken nuggets using potato flour/flakes, sometimes with almond flour or coconut mixed in for flavor and texture. The potato helps hold in moisture, and I personally like the extra crunch.
I was about to get all skeptical that this couldn't be done, but then I found this:
I think it's safe to say these look horrifyingly "authentic," but the ingredient list seems wholesome. I'd eat it. I might even make it!
It looks like others have you covered on the chicken nugget recipes, and I don't know if your family is into more exotic chicken bits. If you aren't in a breading mood, on the rare occasion my mom would make them, my brother's and I would fight over pan-fried chicken gizzards.
Chicken nugget recipe is a bit of work, but totally worth it. The awesome part about this is that there is really no way you can mess this up. Use herbs and seasoning you like, and amount of chicken is totally up to you too! This one's among my favorite gluten free recipes of all time. The chicken turned out crunchy on the outside and moist on the inside, just as a chicken nugget should be. You must try this one http://www.instructables.com/id/Homeade-Paleo-Chicken-Nuggets-Full-Recipe/
"Nuggets" require a meat grinder and can be a lot of work. I make paleo chicken "tenders," which are just small chunks of chicken breast coated w/shredded coconut. Super easy!
In short: lightly coat chicken breast chunks in almond flour (which has salt and pepper added), dredge in beaten eggs, and then toss in unsweetened coconut flakes. Place on a parchment-lined baking sheet. Bake at about 425 for 15-20 minutes. You may wish to turn them once while baking. The key is to get the coconut slightly toasted, which may require manipulating the temperature and/or cooking time (based on the strength of your oven).
Coconuggets work ok, but the breading ends up pretty dry and chalky. This would be using egg and coconut flour in a two-part breading...
The other issue, is that sometimes the breading will not stick.
I've honestly found better luck in marinated and grilled chicken strips for my 7 year old. It's quite cheaper (not dunking a pound of coconut oil into a skillet for frying, nor using coconut flour), and the cleanup is MUCH easier.
what do i do with these chicken livers? 13 Answers