Fried Chicken Nuggets (GF/DF)

Prepare it Paelo/Gluten free with Cassava flour or Use Einkorn Flour.
I've had great success with both flours and have the same results as far as texture goes.
Course Main Course
Cuisine American, Paleo, Whole 30


  • Dutch Oven
  • Cooling Rack with Pan Underneath (To catch oil, after frying)


  • 2 Chicken Breast, Cubed Usually about 1.45 Lbs.

Chicken Brine

  • 2 TBsp Hot Sauce See notes
  • 1 Cup Dill Pickle Juice
  • 2 Large Eggs (For dredging, after chicken has been soaked in brine)

Chicken Dredge

  • 1/2 Cup Cassava Flour Can substitute with Einkorn Flour
  • 2 Tsp Pepper
  • 2 Tsp Paprika
  • 1 Tsp Salt
  • 1 Tsp Italian Seasoning Mix Make your own with: Oregano, Basil, Parsley, Marjoram, Tarragon


  • Cube chicken breast into bite sized chunks or small strips if you prefer chicken strips.
    (1 -1.5 Inch squares)
  • Place cubes/strips into chicken brine and allow them to soak overnight in an air tight container.
  • The next day, drain the brine off the chicken and add 2 eggs mixed well , coating the chicken.
  • Prepare dredge (Cassava or einkorn flour, salt, pepper, parpika) and place into a bag or bowl.
  • In a dutch oven, warm up avocado oil (or lard) on medium high heat.
  • Place well coated in egg chicken chunks in dredge bag and shake well, or roll twice in a bowl of dredge.
  • Once oil is hot, fry chicken nuggets until golden brown on all sides, about 6-8 minutes.
  • Make in batches, so you aren't crowding the pan. Turn the nuggets often to ensure even browing.
  • Remove from oil with a slotted spoon and place on a cooling rack to drain any excess oil.
  • Add additional salt and pepper to nuggets before eating.


Keyword paleo, Whole 30

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