Paleo Friendly Chicken Nuggets with Honey Mustard Dip

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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.

I’ve got more 50+ Easy Chicken Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!

Paleo Friendly Chicken Nuggets with Honey Mustard Dip

Paleo Friendly Chicken Nuggets with Honey Mustard Dip

Yield: 4


  • 4 chicken breasts, cut into 1" strips
  • 2 eggs
  • 300g ground almonds
  • 100g 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)


  1. Whisk the eggs in a shallow dish.
  2. Combine the ground almonds, arrowroot powder, salts, pepper, and paprika in a bowl, mix well.
  3. 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.
  4. 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.
  5. You may have to do this in batches, as you don't want to overcrowd the pan and have the nuggets touching each other.
  6. 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.

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