These Paleo Baked Chicken Nuggets are gluten-free, kosher for Pesach and taste even better than the ones you ate as a kid. All you need are a few staple ingredients and less than 30 minutes to have a finger-lickin’ good chicken dinner on the table!
Chicken nuggets were one of those childhood staples, designed for chubby fingers to grab and dunk in ketchup. You could always find them in the frozen aisle, ready to toss in the oven for dinner in a snap. It was also a popular lunch in elementary school because who didn’t like chicken nuggets and an excuse to eat with your hands?
Once you outgrow the kids’ menu, though, chicken nuggets drop to the bottom of the food chain. It’s especially obvious at weddings, when the waiters bring out beautifully plated dishes, and you hold up your hand and say, “I’m sorry, can I actually have the kids’ meal instead?” You’re sure to get a weird look from the waiter, questioning your age and the fact that you’re still asking for chicken nuggets. Yet you stand resolute because you remember how delicious chicken nuggets taste and it’s been forever since you’ve had them.
They might be stuck on the kids’ menu, but adulthood really starts when you make chicken nuggets from scratch.
These are truly a refined version. I used almond flour to make these gluten-free and paleo, and baked them to avoid the greasiness from fried food. That last bite won’t leave you feeling weighted down anymore. We’re finally waving goodbye to that post-meal lethargy!
While I’m certainly going to make these all the time, it’s perfect timing for Pesach. Because you can’t use flour in cooking, and there’s a limit to how much matzah one can eat, almond flour is an amazing substitute. It crisps up on the edges of the chicken just like a wheat version would, so you can rest assured that you have one fewer meal to worry about for the holiday. The best part is that it only takes three ingredients, some spices and 25 minutes to whip up.
Just be prepared to prove to your guests that, yes, these chicken nuggets are kosher for Pesach. Because they might not believe you.
- 1 lb chicken breasts, cut into long strips
- 1 egg
- ½ cup almond flour
- 1 tsp oregano
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp kosher salt
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Beat the egg in one bowl, then in another whisk together the almond flour and spices.
Dip each each piece of chicken into the egg, then coat it fully in the almond flour mixture and put it on the baking sheet.
Bake for 10 minutes, flip, and return to the oven for 10 more minutes. If you’d like to brown the edges, broil for 1 minute at the end.
Serve with mustard, ketchup or your favorite dipping sauce.
By Sara Linder
Sara Linder, a former Jewish Link intern, is graduating from the University of Maryland, where she is studying marketing and English. You can find more of her recipes and photography at her food blog, http://lensesandlentils.com/