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  • Andrea K. Marcinkus

Chicken Nuggets!


So, I while back, I did one of those fad no-carb diets. (Don't judge me - you tried it, too). :D While the diet was terrible, this was one of the culinary bright-spots that I developed when I had an insatiable urge for chicken nuggets. My husband loves these! They are gluten-free, not fried, and easy to make!


The secret is to use chicken thighs. Trust me - you will be disappointed if you use the breast. Normally, I buy whole chickens locally, but that would only leave two thighs. So when I buy some birds to cut up and freeze, I often reserve the thighs for this purpose.

I hope you enjoy this recipe as much as we do! I've also included two simple recipes for dipping sauces following the nuggets.

Gluten-Free Chicken Nuggets

6 boneless, skinless chicken thighs (cut into about 1 inch pieces)

1 1/2 cup almond flour (I like Bob's Red Mill brand)

1 1/2 TBS flax meal

1 TBS Kosher salt

1 tsp ground pepper

1 1/2 tsp sweet smoked paprika (this is the only brand I use)

1/2 tsp garlic powder (fresh is ok, too, but it might not be evenly distributed on your chicken bites)

Preheat you oven to 425 degrees F. and line a sheet pan with parchment paper to make clean-up easy.


In a separate bowl, combine everything except the chicken and stir to distribute the spices.

Add the chicken pieces to the bowl and use you hands to make sure all the almond flour mixture sticks to the chicken.

Arrange the coated thighs on the lined sheet pan so they are not touching and place into the oven. Bake at 425 until crisp and cooked through (165 degrees), about 15 minutes.

Serve with your choice of dipping sauces


I quickly made two of the dipping sauces to serve with the chicken nuggets. Clockwise, from the upper right: home-preserved fermented pepper hot sauce, honey mustard, barbecue sauce.

The preserved pepper sauce will be a blog post in the future (probably with the summer harvest), but the others are very easy.


Honey Mustard: Mix equal parts honey and prepared

mustard. I prefer a stone-ground mustard, similar to this one. For the honey, I used some local honey I purchased at a flea market this summer in Maryville, Tennessee.

Barbecue Sauce: Mix 1/4 c tomato paste, 1/4 sorghum syrup (molasses or brown sugar also work), 1 TBS apple cider vinegar. Heat gently in a small sauce pan. Then add 1 TBS smoked paprika, 1 tsp salt, and 1/2 tsp ground black pepper. Stir to combine and serve.

#chicken #chickennuggets #snacks #glutenfree #honeymustard #barbecuesauce

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