EVERYONE’S FAVORITE PALEO CHICKEN NUGGETS

These paleo chicken nuggets are a major crowd pleaser—even with the pickiest of picky eaters! What makes this recipe stand out is that these super scrumptious nuggets are “breaded” in fruit! You read that right—crushed plantain (a fruit!) chips are used for the perfectly crispy and crunchy breading. Note: These chicken nuggets can be made AIP elimination phase compliant by simply substituting the eggs for avocado or olive oil.

Ingredients:

• 1 lb ground chicken

• 2 cups arrowroot flour

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 2 eggs whisked

• Approximately 9oz (2 bags) of plantain chips (for AIP elimination look for brands like Artisan Tropic made without seed oils)

• Avocado oil or olive oil for frying

Directions:

• Fill the bottom of a large frying pan with low and preheat the pan on the lowest heat possible

• Set up four bowls in a row

• In the first bowl, place your ground chicken

• In the second bowl, mix arrowroot flour, garlic powder, onion powder, and salt

• In the third bowl, whisk two eggs

• Run your plantain chips through a food processor until finely ground, and pour the ground chips into your fourth bowl

• Take small chicken-nugget-sized pieces of chicken and first dip in the arrowroot mixture

• Then, immediately dip the piece of chicken and arrowroot in the egg

• Next, roll the chicken in crushed plantain chips until fully coated

• Gently place into your heated pan

• Repeat the above steps for the remainder of the ground chicken

• Keep your heat on low through the entire cooking process (especially if using olive oil)

• Once you’ve placed all of the chicken in the pan, start flipping the nuggets starting with the ones that have been in the pan the longest

• When all nuggets have been flipped, use a meat thermometer to measure internal temperatures

• When the temperature reaches 165 degrees Fahrenheit, remove the nugget (I like to place them on unbleached paper towels to soak up excess oil)

• Enjoy!