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Paleo Italian Chicken Nuggets

paleonewbie.com recipe for Paleo Italian Chicken Nuggets

Here’s a fun little paleo recipe for you – easy “shake and fry” Italian chicken nuggets served hot and ready to dip into your favorite marinara sauce! 

This one is so simple it’s ridiculous. Just cut up some chicken breasts, mix the Italian seasonings and flours together, coat the chicken with whisked egg, and then throw everything into a plastic bag – and shake! Then you just fry them up in a pan with a little coconut oil and you’re done!

This is a fun little finger food recipe for the kids (they’ll no doubt want ketchup with their nuggets!) But it also makes for a great adult meal with a little Italian flair – especially when served with your favorite marinara dipping sauce!

These chicken nuggets won’t be ready quite as fast as a drive-thru window, but this recipe does give you a tasty meal pretty quick. Plus you’ll know you’re enjoying wholesome chicken (I bought organic for this recipe), fried in healthy oil (coconut) with a crispy gluten-free coating (these are coated with almond flour, coconut flour and herbs).

I’ve got just a few cooking tips for you before you jump in:

• Cut the chicken nuggets all about the same size so they can come out of the frying pan at the same time.

• After you’ve shaken the nuggets in the seasoning mix and removed them from the plastic bag, gently tap each nugget to remove any excess flour.

• And remember to cook these in batches…don’t throw all your nuggets in the frying pan at the same time. Overcrowding the pan will get you in trouble. It took me three batches to cook the entire 1.25 lbs of chicken nuggets.

While I was writing down this recipe it occurred to me I haven’t posted a basic marinara sauce recipe yet. How did I let that happen? I will get on that ASAP, but in the meantime just use your favorite paleo-approved jarred marinara sauce.

Hope you enjoy this easy paleo and gluten-free chicken nugget recipe!

Paleo Italian Chicken Nuggets Recipe

Yield: 1.25 lbs Chicken Nuggets

4-5 Servings

Paleo Italian Chicken Nuggets Recipe


  • 1 1/4 lb boneless chicken breasts, cut into bite-size pieces
  • Seasoning/Coating Mixture
  • 1 cup almond flour
  • 2 Tbsp tapioca flour
  • 1 tsp salt
  • 1 tsp parsley
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp black ground pepper
  • 1/2 tsp onion powder
  • 1/4 to 1/2 tsp cayenne powder (depending on how spicy you like it)
  • Binder
  • 2 eggs, whisked - place in a shallow dish
  • Frying Oil
  • Coconut oil or avocado oil, about a 1/4" layer in frying pan
  • Dipping Sauce
  • Serve with your favorite heated marinara sauce


  1. Cut chicken breasts into bite-size pieces, all about the same size
  2. Mix together the herbs, spices and flours in the Seasonings/Coatings Mixture and transfer to a small plastic bag
  3. Whisk the two eggs in a separate shallow dish
  4. Dip each chicken nugget in the whisked eggs, and place in bag with coating mix
  5. Gently shake bag to distribute mixture evenly over the chicken nuggets
  6. Remove the coated nuggets from bag and tap each once to remove any excess flour
  7. Pour about 1/4-inch of melted coconut oil into a frying pan and heat to medium
  8. Carefully place about one-third of the chicken nuggets in the hot oil and fry about 2-3 minutes per side – or until cooked through and a light golden-brown color.
  9. IMPORTANT: Fry nuggets in batches to avoid overcrowding the pan – repeat until all nuggets are cooked
  10. Place nuggets on paper towels to drain
  11. Plate with warm marinara sauce for dipping

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21 replies
  1. Shannon
    Shannon says:

    Would love to know if anybody has tried baking these, and if so, how they turned out. Frying just gets to be labor intensive at times and costly (all the oil). These look really good!

  2. Jen Usery
    Jen Usery says:

    Seriously some of the best tasting chicken I have ever had. I brined the chicken first and it came out so tender using your directions. Delish!

  3. Jessica Rigsby
    Jessica Rigsby says:

    Any suggestions on frying with coconut oil? Mine did not turn out as pretty and turned more of a black color than golden brown. They still tasted yummy though!

    • Trina B
      Trina B says:

      Jessica it’s probably that the heat was a little too high or maybe that they were cooked a little too long? They cook up pretty fast. Glad they were still yummy! 🙂

  4. Mark
    Mark says:

    I miss chicken nuggets so much! They look awesome! I’m definitely going to give these a go, I don’t think I’ll be able to get the flour to coat the chicken pieces so evenly though! Great job!


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