Written by Kate Tietje and updated by Sarena-Rae Santos in November of 2023.
Sometimes, you just need some chicken nuggets. Homemade is our favorite, and nothing else compares.
I love making homemade chicken nuggets in large batches, freezing them, and frying them up when we need something fast (the kids love it too). We often pair them with steamed broccoli and fresh raspberries; it makes a really simple, healthy meal. Of course, chicken nuggets pair perfectly with mashed potatoes and Caesar salad. Check out my cookbook, Wholesome Real Food Favorites, for more meal ideas.
Chicken Nuggets
This recipe makes 15 – 20 chicken nuggets.
Ingredients:
- 1 lb. of chicken
- 1 cup sprouted flour or almond flour
- 1 tsp. sea salt
- 1 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 tsp. ground mustard
- 1/4 tsp. black pepper
- 1 egg
- 1/2 cup cream or buttermilk
Directions:
Step 1: In a medium bowl, combine flour and spices. In a second bowl, add the egg and cream before mixing until well beaten.
Step 2: Cut the chicken into bite-sized pieces and dip them into the flour mix, then the egg mix, then back into the flour mix.
Step 3: fry them in lard, beef tallow, or coconut oil. Frying takes 3 – 4 minutes per side when thawed and a little longer when frozen. Watch them carefully because they do go quickly.
If freezing, place the chicken nuggets on a cookie sheet in a single layer before putting them in the freezer. Transfer to a bag after they’re completely frozen.
Chicken Nuggets
Ingredients
- 1 lb. of chicken
- 1 cup sprouted flour or almond flour
- 1 tsp. sea salt
- 1 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 tsp. ground mustard
- 1/4 tsp. black pepper
- 1 egg
- 1/2 cup cream or buttermilk
Instructions
- In a medium bowl, combine flour and spices. In a second bowl, add the egg and cream before mixing until well beaten.
- Cut the chicken into bite-sized pieces and dip them into the flour mix, then the egg mix, then back into the flour mix.
- Fry them in lard, beef tallow, or coconut oil. Frying takes 3 - 4 minutes per side when thawed and a little longer when frozen. Watch them carefully because they do go quickly.
Have you ever baked them in the oven instead of frying? Do you think that would work? I like being able to take something from the freezer, pop it in the oven and be able to clean and do other prep while it is cooking.
I can't WAIT to give these a try – my 2yo DD will only eat chicken nuggets, and she's getting pretty good at spotting my shoddy nugget attempts 🙂
Thanks for the recipe!
Rebecca,
I haven't baked this recipe, but I have baked other fried chicken before. If you poured some melted butter or lard over them and then baked them, it should work. It won't taste good without some sort of fat, though.
Do you think you could bake them after spraying with Olive oil?
Probably, but this would likely change the texture a little bit.