On a recent summer road trip my family was hungry in the middle of nowhere and we had exhausted our car snacks. An emergency stop at a road side rest stop proved bleak from a food option standpoint but one of my kiddos did get a spicy chicken nugget order from a well known fast food joint. While the oily and highly questionable chicken didn't look appealing- the idea of a spicy crunchy nugget did! So here's our take on a spicy nugget that is delicious but much more heart and waistline friendly!
These easy and delicious chicken nuggets are perfect when you want a fast food fix without all the gluten! Bonus- they're free of nut flour for those who need to avoid it!
Author:
Robyn Schmidt
Ingredients
MARINADE
3 tbsp EVOO
3 cloves garlic, minced
1 tablespoon Choczero honey
1 tablespoon hot sauce of choice
2 tablespoons apple cider vinegar (we like Pineapple Collaborative)
1 teaspoon cayenne pepper
1.5 lbs organic chicken breasts, cubed
BREADING
1 cup Navitas Organics Grain-Free Flour (cauliflower, lentil and chickpea blend)
¼ cup arrowroot flour
¼ cup coconut flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons seasoned salt
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 tablespoon dried parsley
Directions
Combine all marinade ingredients in a glass container and mix well
Add cubed chicken to marinade and toss to coat
Refrigerate 4-5 hours
Once chicken is done marinating, remove and discard leftover marinade
Meanwhile, combine breading ingredients in a shallow glass dish and mix well
Working in batches, coat chicken cubes with breading mixture. and transfer to a plate.
Spray with a neutral oil like avocado or coconut. Preheat air fryer to 375 F and cook nuggets for about 15 minutes, flipping them halfway through, until golden brown, crispy and cooked through
Serve with a paleo ketchup like Primal Kitchen or an avocado oil mayo mixed with hot sauce for a spicy dip!
Recipe Note
To reheat simply put in the toaster oven at 325 for 4 min to retain crisp texture!
