Grain-Free Chicken Nuggets
These chicken nuggets are simple and delicious. This recipe uses boneless skinless chicken thighs. They are moist and tender with a great coating. They can be baked or air fried.
Equipment
- 1 Large Sheet Pan
- 1 parchment paper
- 1 large mixing bowl or bag
- 1 pair of tongs
- 1 kitchen scissors or knife
Ingredients
- 6 whole boneless skinless chicken thighs
- 1 tsp salt * or to taste preference
- 1/4 tsp ground black pepper
- 1/2 tsp ground turmeric
- 1/3 cup tapioca flour/starch or arrowroot flour/starch
- 1/2 tsp garlic powder
Instructions
- preheat oven to 425 degrees and place parchment paper on a large sheet pan or roasting pan
- use kitchen scissors or a knife to remove fat from each chicken thigh
- cut up boneless chicken thighs into bite-size chunks
- add all dry ingredients turmeric, pepper, salt, and tapioca flour to a freezer bag or large mixing bowl
- add cut chicken to seasoned flour mixture and coat all pieces of chicken
- remove with tongs and shake any excess flour mixture off and add to your baking sheet with a little space between each piece
- bake at 425 degrees turning each nugget over after 15 minutes
- cook until internal temperature reaches 165 degrees
Notes
These chicken nuggets can be made in air fryer as well. If you opt for that and have a small basket air fryer you will need to make two separate batches.
You will preheat your air fryer for 5 minutes at 380 degrees and cook each batch for 20 - 25 minutes.
Make sure to leave space in between your nuggets for air flow.
Check internal temperature to reach 165 degrees for doneness. + If you have a larger air fryer it will not take as long since you can make this is one batch.
Check internal temperature to reach 165 degrees for doneness. + If you have a larger air fryer it will not take as long since you can make this is one batch.