Nut Free Paleo Chicken Nuggets (AIP, too!)



Often times on my Autoimmune Paleo journey I find that I can’t share meals with my toddler. In a perfect world my kiddo would eat all my protein and veggie packed meals, but that just isn’t the case. Recipes like these make my day. Fun, creative, satisfying & healthy for both of us!

We had just come back from a hike & I wanted little man to get his protein in, but eggs and beef were out since he’s had plenty the last few meals. I think the thought of something quick and easy was so tempting, I almost stopped at Whole Foods for some frozen chicken tenders, when I conceded that we have plenty of food at home and anything I make will be better for him. It worked out, because now we could share these nuggets, as opposed to any store bought variation that would just be for him.


I used whole, boneless skinless chicken thighs and ground them up in the food processor (not my meat grinder). Now, I will say, this step is imperative… if you use ground up chicken (which is usually mostly white meat) the tenders will be dry & the consistency will be off. The process of “pureeing” the meat in the food processor with herbs & garlic, gives it a paste like consistency that makes it ideal for a nuggets. The breading is just a a mix of coconut flour, tapioca flour & herbs, so it’s light. The nuggets get crispy without having the thick layer of breading. So, they’re good. Real good! Here’s how to make them…

Nut-Free Paleo Chicken Nuggets (AIP, too!)
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Prep Time
8 min
Cook Time
15 min
Total Time
23 min
Prep Time
8 min
Cook Time
15 min
Total Time
23 min
    • 4 pastured skinless boneless chicken thighs
    • 1 garlic clove
    • 2 springs fresh dill (optional)
    • 1 tsp sea salt
    • 1/2 cup tapioca flour
    • 2 tbsp coconut flour
    • 1 tbsp Italian Herb blend, dried (herbs only! check labels)
    • 1/4 cup beef tallow, or other cooking fat
    • In large food processor, pulse chicken thighs, herbs, garlic & salt until it makes a paste.
    • Heat cooking fat in skillet on medium-high.
    • Mix flours & herb blend on flat surface.
    • Scoop out a spoonful of chicken paste at a time- shape it in to nugget shape and lightly bread in flour mix.
    • Gently toss between hands to shake off extra flour.
    • Set aside on dry surface.
    • You should have 5-7 nuggets.
    • When cooking fat is hot, carefully arrange nuggets in skillet.
    • Use a tong to handle them.
    • After 4 minutes, when bottom is golden brown, turn over and cook for another 3-4 minutes.
    • When golden all over.
    • Set on cooling rack over plate to cool down.
    • In the meantime, make sauce!
    • Now tomato-less ketchup or honey mustard (if you can eat it) would be awesome too... but this sauce was on point and AIP!
    • 1/4 cup fatty party of full fat coconut milk
    • 3 tbsp coconut aminos
    • pinch salt
    • 1 garlic clove minced
    • 1/4 inch chuck of fresh ginger, micned
    • 1 tsp lemon juice
    • Mix up with spoon. Done.
    • Enjoy, dip, share.
The Castaway Kitchen
row of 5 chicken nuggets on a dark plate and light background

child's hand dipping chicken nuggets into sauce with rows of nuggets on dark plates

child's hand dipping a chicken nugget into sauce