Garlic & Herb Chicken Nuggets (Paleo, AIP, Whole30, 21DSD)

 


Chicken nuggets and BBQ Sauce were one of the few junk foods my mom allowed us to eat occasionally when we were tiny tots. Still one of my favorite foods – how worldly and classy of me.

 

We had another beautfIul weekend in Chicago before sh*t hits the fan and its -30 degrees for 12 days straight. We went to a Notre Dame football game this weekend, and it was SO adorable to see my husband giddy like a 7-year-old boy seeing his first Sports Illustrated. He has liked the Irish since he was a little guy without cable in the middle of small town Nebraska – apparently ND was one of the only games they got on TV. I bought him a new fancy pullover sweatshirt to wear to the game and a hat for myself. I feel like a huge fraud with all these people coming up to us in Chicago today pumping their fists and shouting “Go Irish!” I have to awkwardly respond with my own forced fist pump and pretend I know what football is. The hat’s comfy so I’ll continue to wear it.

 

Garlic & Herb Chicken Nuggets [AIP, Whole30, 21dsd]

Makes 3 servings | Prep time 5 minutes | Cook time 12-15 minutes

1 lb boneless skinless chicken thigh

1 tsp dried oregano

1 tsp dried basil

¼ tsp granulated garlic

¼ tsp sea salt (or garlic salt)

2 T coconut flour

2 T coconut oil

  1. Pat chicken thighs dry with a paper towel. Cut into 1-inch pieces.
  2. Toss chicken thighs in a bowl with oregano, basil, garlic, and 1/8 tsp sea salt (or garlic salt). Now toss with the coconut flour until evenly coated.
  3. Heat 1 T coconut oil in a large skillet over medium-high heat. Place half the chicken nuggets in the pan and ensure they are not touching. If the pan is overcrowded, they will not crisp up.
  4. Cook 3-4 minutes per side until golden brown all around and cooked through.
  5. Clean out the skillet by wiping it down with a paper towel. Repeat step 3 for the remaining half of chicken nuggets.
  6. Sprinkle nuggets with 1/8 tsp sea salt (or garlic salt). Serve warm.

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