By Lisa

Man, I have been working on a chicken nugget recipe for like, forever. I’ve tried this a million different ways and ended up combining a couple of different recipes I found online to find something I liked. This one turned out pretty good and my kids like it, too (always a plus). The best part is it’s not too difficult at all. I know you’re going to freak about the pickle juice. Just trust me. Check it out!


  • 1 lb ground chicken
  • 1/3 cup dill pickle juice
  • 1 egg, beaten
  • 1 Tbs coconut milk (I used canned)
  • 1 Tbs coconut flour
  • 1 Tbs arrowroot flour
  • 1/2 Tbs paprika
  • 1/2 Tsp sea salt
  • 1/2 Tsp black pepper
  • 1/2 Tsp onion powder
  • 1/4 Tsp garlic powder
  • 1 cup almond flour
  • 1/2 Tsp salt (for coating)
  • Coconut oil for greasing cookie sheet


  1. Pre-heat oven to 350 degrees.
  2. Put ground chicken into Ziploc bag and pour pickle juice into the bag. Let marinate in the refrigerator for a few hours.
  3. After marinating, pour extra pickle juice out of bag.
  4. In small bowl, mix the beaten egg and coconut milk. Pour into bag and let sit while you prepare spice mix.
  5. In another small bowl, mix coconut flour, arrowroot flour, paprika, salt, pepper, onion powder and garlic powder.
  6. Pour spice mix into bag and knead to mix thoroughly.
  7. Pour almond flour an 1/2 Tsp of sea salt into small bowl.
  8. Form nugget-size pieces with the ground chicken. Roll in almond flour/salt mixture and coat evenly.
  9. Grease your cookie sheet with a generous amount of coconut oil.
  10. Place nuggets on a cookie sheet and bake for approximately 20 minutes. Flip half way through.
  11. Nuggets are done when they are golden brown.
  12. Dip in Paleo ketchup and enjoy!