Paleo Friendly Chicken Nuggets with Honey Mustard Dip

My husband discovered this recipe for paleo friendly chicken nuggets on the Ultimate Paleo Guide, and he’s cooked it several times now. I’ve been meaning to take photos every time he cooks them to share on my blog, but we end up eating them as soon as their cooked – they are that good! But we held restraint so I could take a pic and share them with you.

The recipe calls for almond flour, which is very expensive in the health food shops, so instead, we use ground almonds, which according to the man on the market stall that hubs bought arrowroot powder from (another ingredient) is pretty much the same thing – it just gives a crunchier texture.

He has cooked the chicken nuggets in both coconut oil and ghee. I prefer them cooked in coconut oil, he prefers them cooked in ghee and the boy isn’t fussy either way!

We serve them with salad and some oven baked sweet potato fries, and of course the honey mustard dip. To make the dip, the original says to use paleo-friendly mayonnaise. I’m pretty sure we’re not going to find a product like that in the UK, so we just use organic mayo. I do keep meaning to make mayonnaise from scratch, but ah well, one thing at a time! I make the dip to taste, adding a bit more mustard or honey as desired.

As well as being paleo friendly chicken nuggets, they are also gluten free.

Here are more Chicken Recipes for you to enjoy. Right-click and open a new tab to read next.

Paleo Friendly Chicken Nuggets with Honey Mustard Dip

The Purple Pumpkin Blog

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Meat & Fish Recipes

Cuisine American

Servings 4

Calories 2248 kcal

Ingredients

  

1x2x3x4x

• 4 chicken breasts cut into 1″ strips
• 2 eggs
• 300 g ground almonds
• 100 g arrowroot powder
• ½ tsp sea salt
• ½ tsp garlic salt
• ½ tsp freshly ground black pepper
• 1 tbsp smoked paprika
• 3-4 tbsps ghee or coconut oil

For the honey mustard dip

• 6-8 tbsps mayonnaise
• 1-2 tsps Dijon mustard
• 1 garlic clove crushed
• 3 tbsps honey
• salt and freshly ground black pepper optional

Instructions

 

• Whisk the eggs in a shallow dish.
• Combine the ground almonds, arrowroot powder, salts, pepper, and paprika in a bowl, mix well.
• One by one, dip the chicken strips into the beaten egg, let any excess drip off and then dredge in the almond mixture, coating on all sides. Place the coated strips on a wire rack until you finish coating all the pieces.
• Heat the fat in a large frying pan over a medium-high heat. Place the chicken into the pan and cook for 4-5 minutes on each side or until golden brown and cooked through.
• You may have to do this in batches, as you don't want to overcrowd the pan and have the nuggets touching each other.
• Make the dip by whisking together the mayonnaise, mustard, garlic and honey – add more or less of the honey and garlic to your taste. Season if desired with salt and pepper.
  
  
  

Nutrition

Serving: 1 | Calories: 2248kcal | Carbohydrates: 35g | Protein: 59g | Fat: 212g | Saturated Fat: 51g | Polyunsaturated Fat: 153g | Cholesterol: 363mg | Sodium: 2189mg | Fiber: 9g | Sugar: 18g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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