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Baked Chicken Nuggets

Baked Chicken Nuggets
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Prep Time: 40 min Serves: 5
Cooking Time: 14 min Yield: 25 nuggets
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Chicken nuggets are typically breaded, battered and deep-fried, which make them unhealthy and incompatible with the Paleo diet. But that’s not the case with our version. We’re making our recipe with chicken breast dusted with tapioca powder and dipped in an egg-based batter. Simply crisp them in the oven for about 14 minutes, and voila — chicken nuggets you can actually eat!



1. Preheat oven at 400 degrees Fahrenheit.
2. Chop chicken breast into chunks then toss in the blender with salt and pepper and pulse 5-8 times until minced but not pasty.
3. Form the minced chicken breast into about 20-25 evenly sized balls on a sheet pan that has been lightly dusted with 1 tablespoon tapioca flour. Use a sieve to lightly coat all sides of the balls then gently press another sheet pan on top of the balls with equal pressure.
4. Mix 5 tablespoons flour, salt, pepper, eggs and water.
5. Brush a bottom of sheet pan with half the coconut oil.
6. Dip the nuggets in the batter then place them on the sheet pan, spreading them out evenly with as much space between them as possible.
7. Bake in the oven for 6 minutes, flip and bake another 8 minutes.
8. Cool for 3 minutes then serve with a condiment of your choice.

PC: Arthur Bovino


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