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Paleo Chicken Nuggets

Resist the drive-thru and whip up a batch of these chicken nuggets for your family tonight! No gluten, no soy, no dairy, but all the satisfying crunch you want from a chicken nugget. These are freezer-friendly, so they make for an easy weeknight dinner.

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Servings: 4

Prep Time: 00:20

Cook Time: 00:25

Main Ingredients

1 1/2 - 2 pounds of chicken thighs

4 cups of chex cereal-corn, rice, or honey nut

1/2 teaspoon of salt

2 eggs

2 tablespoons of almond milk

Preparation

1Preheat the oven to 400 degrees.

2Using a food processor or Vitamix, crush Chex cereal into a flour-like consistency. Pour onto a plate and stir in salt.

3In a shallow bowl or pie tin, whisk two eggs. Stir in almond milk.

4Cut chicken thighs into one-inch pieces. I usually get 4-5 nuggets out of one thigh depending on its size.

5Prepare assembly line. Place chicken first, followed by egg mixture, then chex-flour, and finally your sprayed baking sheet.

6One one hand, drop a handful of chicken nuggets into the egg mix. Toss until coated, shaking off excess liquid. Then use the same hand to drop nuggets into the chex-flour. Using your opposite hand, coat the chicken in the chex-flour and transfer onto prepared baking sheet.

7Arrange on a baking sheet so chicken nuggets are not touching, otherwise they do not crisp-up as well.

8Bake for 20-25 minutes, flipping halfway through to ensure both side become golden and crunchy.

9Serve with honey mustard, barbecue sauce, or, of course, ketchup.

Additional Notes

These freeze very well. I usually make a double batch and freeze half after cooking. You could replace the chicken thighs with chicken breasts if you preferred.

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