I was having a particularly lovely afternoon with L, my just-turned-4 year old, after I came home from work yesterday. We snuggled together on the recliner, read books, and had some great one-on-one conversation. The topic turned to recipes, and he started coming up with ideas of things for us to make together. First, he wanted berry popsicles, so off we flew to the kitchen, throwing frozen mixed berries, ripe bananas, vanilla extract, almond milk, and a scoop of almond butter into the blender, whizzing it all together, then pouring it into popsicle molds. It took some convincing before he finally understood that there would be some waiting involved in the preparation of our treat, but eventually he succumbed to the idea that popsicles would be an excellent post-dinner dessert. Meanwhile, we talked about the difference between the paleo foods we buy at the farmer’s market, and the boxed/processed foods that are made in factories. He held up the box of almond milk and declared, “SOME paleo foods DO come in boxes!!!” You got me there, buddy.
While we waited for our ice pops to completely freeze, L announced that he wanted chicken nuggets for dinner. I had never made chicken nuggets before, and the last time he ate them from a fast food place, it was probably 3 years ago. But the kid has a ridiculous memory. Seriously.
The name “Chicken Uggas” comes from J, my 2-year-old. L still INSISTS that they are nuggets, NOT uggas, but I think “ugga” has a nice caveman-like ring to it. Don’t you agree?
So I set to work. And honestly, these were insanely delicious. The flavor just about knocked me over. Here’s the recipe:
Chicken “Uggas” (Paleo Chicken Nuggets)
- 4 boneless, skinless chicken breasts
- 2 eggs
- 2 cups almond flour
- 3 heaping tablespoons arrowroot
- 2 tablespoons paprika
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon garlic powder
- 2 teaspoons salt
- 1/4 teaspoon white pepper
Preheat oven to 400 degrees. Cut chicken into bite-sized “nuggets”. Crack eggs into a bowl and whisk them together. In a separate, larger bowl, combine remaining dry ingredients. Set up an assembly line, left-to-right, of chicken pieces, egg bowl, dry ingredient bowl, and a baking sheet lined with parchment paper or a silpat. (You’ll need a fairly large baking sheet for this – my chicken pieces filled every nook and cranny!)
Dip the chicken pieces into the egg mixture, then roll in dry ingredient mixture, and then place on lined baking sheet. Bake for 20 minutes, remove from oven, and enjoy plain or with your favorite dipping sauce!
I made an impromptu spicy honey mustard sauce that worked great for dipping, but a homemade BBQ would also be fantastic. I also served these with a side of pureed carrots, which are SO sweet and delicious. I peeled about 12 carrots, chopped them, and sauteed them in a 1/2 stick of butter until they were soft. Then I added some salt and nutmeg, and just enough almond milk to give it the consistency I was looking for when I mixed it with a hand/wand blender. It almost tastes like pudding it’s so good!