Description

Move over dino nuggets, there’s a new sheriff in town! I always double this recipe so I can cook once, eat twice. These nuggets are a huge hit and freeze well!

Ingredients

Scale

3 organic boneless skinless chicken breasts (air-chilled, like Bell & Evans), cut into nugget-sized pieces
2 organic pasture raised eggs
¾ cup almond milk (or Greek yogurt / regular milk) – try to use MALK or homemade to avoid emulsifiers
¾ cup dill pickle juice (Grillo’s recommended)
1½ cups organic spelt flour (or all-purpose flour)
½ tbsp organic coconut sugar
1 tsp organic paprika
½ tsp organic dry mustard
½ tsp organic black pepper
1 tsp organic sea salt
Organic olive oil spray or non-aerosol oil spray

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Instructions

1. Marinate the Chicken
In a medium bowl, whisk eggs, almond milk, and pickle juice. Add chicken pieces and ensure they’re fully submerged. Cover and marinate in the fridge for at least 4 hours or overnight.

2. Make the Coating
In a shallow bowl, combine spelt flour, coconut sugar, paprika, dry mustard, pepper, and salt.

3. Coat the Chicken
Remove chicken from marinade and coat thoroughly in the flour mixture.

4. Air Fry the Nuggets

Preheat your air fryer to 375°F.
Spray air fryer basket with olive oil.
Arrange nuggets in a single layer and spray tops lightly.
Cook for 12 minutes, flipping halfway, until golden brown and internal temp reaches 165°F.

Notes

Oven Instructions

Preheat to 400°F. Place nuggets on parchment-lined baking sheet, spray tops with oil, and bake for 20–25 minutes, flipping halfway.

Freezing Instructions

Cool cooked nuggets completely.
Freeze in a single layer on a baking sheet for 1–2 hours.
Transfer to a freezer-safe bag or container for up to 3 months.

Reheating from Frozen

Air Fryer: 375°F for 6–8 minutes
Oven: 400°F for 15 minutes
Microwave: 30-second intervals (not as crispy)

Prep Time: 10 minutes
Marinate: 24 hours
Cook Time: 12 minutes