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Nut-Free Paleo Chicken Nuggets (AIP, too!)

  • Author: Cristina Curp
  • Prep Time: 8
  • Cook Time: 15
  • Total Time: 23
  • Yield: 6 nuggets 1x
  • Category: entree
  • Method: fry
  • Cuisine: kid friendly


Chicken Nuggets made healthy!




  • 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


  • 1/4 cup fatty party of full fat coconut milk
  • 3 tbsp coconut aminos
  • pinch salt
  • 1 garlic clove minced
  • 1/4 inch chunk of fresh ginger, minced
  • 1 tsp lemon juice.


  1. In a large food processor, pulse chicken thighs, herbs, garlic & salt until it makes a paste.
  2. Heat cooking fat in a skillet on medium-high in the meantime, mix flours & herb blend on a flat surface.
  3. Scoop out a spoonful of chicken paste at a time- shape it in to nugget shape and lightly bread in flour mix.
  4. 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.
  5. Use a tong to handle them. After 4 minutes, when the bottom is golden brown, turn over and cook for another 3-4 minutes. When golden all over, set on a cooling rack over a plate to cool down.
  6. In the meantime, make the sauce!
  7. Now tomato-less ketchup or honey mustard (if you can eat it) would be awesome too… but this sauce was on point and AIP!
  8. Mix up all the sauce ingredients in a small bowl and mix with a fork. Dip. Eat. Enjoy.


  • Serving Size: 3 nuggets

Keywords: AIP chicken nuggets