I have chronically cold feet, and so, the other day, I went to the store and bought myself a pair of really great Smartwool socks. The socks ended up being so great that, an hour after I got home from the store, I went online and put in an $80 order for additional pairs. I officially have a favorite sock company.
When I was a kid with a meager weekly allowance, I couldn’t wait to grow up and earn my own money. I thought that big paychecks would lead to all of the chocolate oranges, armadillo figurines, and bubble gum-flavored chap stick that a girl could want. I assumed shopping as an adult would be basically the same as shopping as a little kid — I would buy all the things I bought with my allowance, but in much higher volume.
While a piece of me misses those chocolate oranges, I’m happy with where I am now. These days, I blow my paychecks on economy-sized jugs of all-natural hand soap, Tupperware variety packs, and the warmest, most very comfortable wool hiking socks. It’s a far cry from a chocolate orange, but don’t worry because, at 27 years old, I’m not totally locked into the grown up ways of doing things. Not quite yet at least.
Because sometimes I eat chicken nuggets.
When I saw this recipe for Paleo Coconut Chicken Nuggets on Multiply Delicious, I knew that I would have to get to cooking them soon. These nuggets are responsible — gluten-free, grain-free, dairy-free, full of happy fats — all while managing to be outrageously delicious. It’s official — the chicken nugget is my spirit animal.
Paleo Chicken Nuggets with BBQ Sauce.
Paleo Chicken Nuggets. (From Multiply Delicious.)
- 1/2 cup + 1/3 cup almond flour
- 1/2 cup unsweetened shredded coconut
- Sea salt + cracked black pepper
- 1 pound ground chicken
- 1 egg yolk
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 cup coconut oil
Preheat your oven to 375 degrees Fahrenheit. In a shallow dish, stir together 1/2 cup almond flour, shredded coconut, and a pinch each salt and pepper. In a separate larger bowl, add the chicken, the egg yolk, the remaining 1/3 cup almond flour, the onion powder, garlic powder, paprika, and another pinch each of salt and pepper. With your hands, mix well until everything is incorporated.
Take about 2 tablespoons of the chicken mixture, roll it in a ball, and flatten it slightly. Coat with the almond and coconut mixture. Repeat with the remaining chicken, making 15-18 nuggets.
In a saute pan, melt coconut oil on medium heat. In small batches, place nuggets onto the hot pan and cook on each side for about 3 minutes. Move the nuggets to a baking pan lined with parchment paper and bake for 5 minutes, or until the chicken is cooked through. Serve with BBQ sauce.
Paleo BBQ Sauce. (Adapted from this other recipe by Multiply Delicious.)
Makes 2 cups.
- 1/2 tablespoon coconut oil
- 3 cloves garlic, minced
- 1/4 cup onion, finely minced
- 1-1/2 tablespoons spicy brown mustard
- 1 teaspoon apple cider vinegar
- 1-1/2 teaspoon coconut aminos
- 1 teaspoon Hungarian paprika
- 1 teaspoon chili powder
- 1/4 teaspoon sea salt
- Juice of 1 lemon
- 1 cup Upcycled Vegetable Stock
- 1/3 cup 100% apple juice
- 7 ounce jar of tomato paste
In a saucepan (or pot with a lid), heat coconut oil over medium heat. Add garlic and onion and cook until translucent. Add mustard, vinegar, coconut aminos, paprika, chili powder, and salt and mix well; cook for another 30 seconds or so. Add the lemon juice, vegetable broth, and tomato paste, and stir well until smooth.
Bring to a gentle boil, reduce the heat to a simmer, and cover. Cook for 45 minutes. Allow the sauce to cool slightly and then, if desired, smooth it out with an immersion blender.
Notes: Please note that the BBQ recipe listed here is not the same as the one that accompanies the original chicken nugget recipe. Also, a note on freezing: You could double the chicken nugget recipe (minus the breading) and then stick half in the freezer for another time when you need a quick meal. You could also double the sauce recipe (as I did) and freeze half of that for the next time you want to throw together an easy pulled pork dish. In the refrigerator, the sauce will stay good for about a week, maybe two.
Good news! This recipe is Whole30 compliant!