Healthful and flavorful, these paleo compliant chicken nuggets take the simple pleasure of fast food right to your kitchen. Seasoned with a blend of aromatic spices and a hint of dill pickle juice, these bites create a symphony of tangy, savory notes. Some may call it a gourmet take on a comfort cla...
Place the chicken chunks into a ziplock bag. Pour in the dill pickle juice, coconut milk, and all the spices: coconut flour, arrowroot flour, paprika, sea salt, black pepper, onion powder, and garlic powder.
2
Close the bag and massage the ingredients into the chicken until well combined. Marinate in the refrigerator for at least 2 hours or ideally overnight.
3
After marinating, drain out as much liquid as you can from the bag.
4
Heat the olive oil in a large skillet over medium-high heat until hot. Carefully add the chicken pieces to the pan. Do not overcrowd the pan, if necessary, work in batches.
5
Fry the chicken on each side for about 3 minutes or until completely cooked through and golden brown. Once done, transfer the chicken nuggets onto a plate lined with paper towels to drain any excess oil.