Around here, we try to make Friday night family fun night. This involves a dinner the kids really love and usually a game or a movie.
After trying these chicken nuggets, my son said, “I really like it when you take something we can’t have anymore and turn it into something paleo that we can have.” Exactly! He got it! This is precisely what I’m trying to do: take old favorites and make them new again and better for us by removing the grains, dairy and refined sugars.
With this recipe, I have two breading choices for you: plain old paleo and AIP. When it came time to taste test, I had a hard time telling the difference between the two. The paleo version’s breading was a little thicker. They were both really yummy.
These were still really delicious the next day as leftovers. Double win!
I tweaked the recipe a bit and made chicken sandwiches the next time around and they were a huge hit! The marinating in pickle juice is supposedly a trick to replicate Chick-fil-a’s flavor. I don’t know if I would go that far, but the marinade did make a big difference in flavor.
The bread you see in this picture is a focaccia made with a gluten free flour blend I’ve been experimenting with. Sometimes we need to make something gluten free, not necessarily paleo, and I don’t want all the additives and sugar that come with packaged gluten free products. I hope this is something I can share with you soon.
These chicken nuggets (or sandwiches or strips) are now a top pick for family fun night. Even beating out pizza. Trust me, that is saying a lot!