Wednesday, May 22, 2013

Paleo Baked Chicken Nuggets

It was recently my 30th birthday and my special lunch was homemade chicken nuggets with honey mustard sauce. I've posted my gluten-free chicken nugget recipe in the past, but the recipe has now evolved into a paleo recipe because even the small amount of grains (millet and oats) were still bothering certain stomachs. The paleo recipe is not as crunchy as the gluten-free one, but it is very flavorful, moist and tastes just like a chicken nugget you would order from a restaurant (although less greasy since it's baked). It has personally overcome the gluten-free recipe in my book. They taste best when served with the homemade raw honey mustard sauce recipe also given below and are easy to make and serve as excellent party finger foods! Enjoy!

Paleo Baked Chicken Nuggets
1 - 1.5 pounds of organic, free-ranged boneless/skinless chicken thighs or breast
1 cup almond flour
1 cup coconut flour 
4 TBS flax meal
2 tsp ground cumin
2 tsp ground spanish paprika
1 tsp turmeric
1 tsp garlic powder
salt and pepper to taste
2-3 organic, free-ranged eggs
1-2 TBS Grapeseed or melted coconut oil
Parchment paper

Pre-heat oven to 400 degrees F. Combine all dry ingredients into a bowl. Slice chicken into nugget size pieces. Break eggs into small down and whisk until mixed well. Dip chicken into eggs and bread with dry ingredients. Place breaded chicken onto parchment paper with small spaces between them. Brush nuggets lightly with grapeseed or melted coconut oil to help keep breading moist. Bake in oven until cooked through for 12-20 minutes, depending on your nugget size.

Honey Mustard Recipe 
2 TBS Raw Honey
1/4 cup Organic Mustard
Mix together well in bowl. Adjust according to your taste buds.