Ingredients
Paleo Chicken Nuggets
- 2 chicken breasts, diced into 1 inch cubes
- 2 tablespoons arrowroot powder
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 egg
- 1 cup almond flour
- 1 teaspoon dried parsley
- 1/4 cup olive oil (or more for frying, depending on the size of your skillet)
Buffalo Sauce
- 1/2 cup hot sauce (I used Original Frank's Red Hot Sauce)
- 1/4 cup melted butter (I used Kerrygold Grass-Fed Butter)
- 1/2 teaspoon garlic powder
- 1/8 teaspoon sea salt
Pizza Crust
- 2 eggs, room temperature
- 1/2 cup olive oil
- 1/4 cup water, room temperature
- 1 cup arrowroot powder (or tapioca starch)
- 1/2 cup coconut flour
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Pizza Assembly
- 1/2 cup ranch dressing (I use Tessemae's Creamy Ranch)
- 1 cup shredded cheddar cheese (I use Kerrygold grass-fed cheddar, which we purchase in bulk from Costco)
Instructions
Paleo Chicken Nuggets
- In a large bowl, combine the diced chicken cubes with 2 Tbsp of arrowroot, 1 tsp of paprika, and 1/2 tsp of sea salt. Mix all together until all chicken pieces are thoroughly coated.
- Then, pour 1 whisked egg into the bowl. Mix until all pieces are coated with the egg.
- In a large bowl (or on your counter-top, covered with some parchment paper for easy clean-up), combine the almond flour and parsley. Spread this mixture out in a thin layer. Drop all of the egg coated chicken pieces and coat both sides with the almond mixture.
- Heat a large skillet with olive oil. The olive oil should coat the entire pan, at least 1/8-1/4 inch deep.
- Fry the chicken pieces in the hot skillet, until golden brown on both sides. With a slotted spoon, or tongs, carefully remove the chicken pieces and set aside, while you make the pizza crust and buffalo sauce.
Buffalo Sauce
- In a small bowl, mix all ingredients together. This includes the hot sauce, melted butter, garlic powder, and sea salt. Set aside. Wait to coat the chicken with the buffalo sauce until you are ready to assemble your pizza.
Pizza Crust
- Preheat oven to 350 F.
- In a small bowl, mix all wet ingredients: 2 eggs, 1/2 cup olive oil, 1/4 cup water
- In a large bowl, mix all dry ingredients: 1 cup arrowroot, 1/2 cup coconut flour, 1 tsp sea salt, 1/2 tsp of garlic powder, 1/2 tsp of onion powder.
- Combine the wet with the dry ingredients, and thoroughly mix with hands. Divide the mixture in half. Then spread each half of dough out onto a very lightly oiled pizza stone. I use two of the Pampered Chef Personal Size 8 &1/2 inch round stones. *TIP: Wet your finger tips with water to help spread out the dough mixture. The texture is nothing like a typical pizza dough, and you must spread it out with your hands. Be careful not to get any cracks in your dough. If you are getting cracks, add some more water to your hands and pat the cracks until healed.
- Place both stones into a preheated oven for about 15-20 minutes, or until edges start to lightly brown.
Pizza Assembly
- On cooked pizza crusts, spread out the ranch dressing.
- Coat the chicken with the buffalo sauce and then spread out desired amount of nuggets onto the pizza crusts.
- Sprinkle with shredded cheese and bake in oven at 350 F until cheese has melted. Serve with extra ranch and buffalo, if desired.
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