Paleo Chicken Nuggets with Honey Mustard Sauce Recipe:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup almond flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp sea salt
1/2 tsp black pepper
2 eggs, beaten
1/4 cup coconut oil, melted
For the honey mustard sauce:
1/4 cup paleo mayonnaise
2 tbsp dijon mustard
2 tbsp raw honey
1 tbsp apple cider vinegar
1/4 tsp sea salt
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, mix together the almond flour, garlic powder, onion powder, paprika, sea salt, and black pepper.
Dip each chicken piece into the beaten eggs, then coat with the almond flour mixture.
Place the chicken nuggets on the prepared baking sheet and drizzle with melted coconut oil.
Bake for 20-25 minutes, or until golden brown and crispy.
While the chicken nuggets are baking, prepare the honey mustard sauce by mixing together the paleo mayonnaise, dijon mustard, raw honey, apple cider vinegar, and sea salt in a small bowl.
Serve the chicken nuggets hot with the honey mustard sauce on the side for dipping.
These paleo chicken nuggets are a healthier version of the classic fast food favorite, with all the same satisfying crunch and savory flavor. The almond flour coating gives the chicken a crispy texture, while the use of coconut oil instead of vegetable oil keeps them paleo-friendly. Plus, they’re packed with protein to keep you full and satisfied.
The sweet and tangy honey mustard sauce is the perfect accompaniment to these nuggets, adding a burst of flavor that complements the spices in the almond flour coating. With this recipe, you can indulge in a childhood favorite without sacrificing your health goals.