A few weeks ago, my husband and I went on a vacation with his family to California. It was so much fun and I think I am having major beach withdrawals haha My daughter absolutely LOVED the sand and water! I’m pretty sure she ate more sand than food on that vaca, but I don’t think she minded at all! Sand is all natural, organic, and healthy anyway, right?! Haha jk :) While we were there, each couple chose a night to cook. My sister-in-law had just finished the Whole 30 Challenge and was eating a paleo style diet. She cooked these chicken nuggets for us on her night and I loved them! I changed a few things in the original recipe (I baked mine instead of frying them, used 1% milk instead of heavy cream, and used whole wheat flour instead of arrowroot), so mine are not paleo but are still very healthy! These yummy nuggets have a little spicy kick to them, but are definitely not too spicy. You can make them more or less spicy by adding more or less cayenne pepper. Oh and another great thing about this meal?! The honey mustard dipping sauce! The combo of the chicken and sauce was bomb! My family really enjoyed this meal…who doesn’t like a good old chicken nugget? Especially when it’s a healthy, homemade chicken nugget;) Here is the link to the original recipe (original honey mustard recipe on bottom): Our Savory Life.
- 2 lbs boneless, skinless chicken breasts
- 1/2 cup dill pickle juice
- 1 egg
- 2 TBSP milk (I used 1%)
- 1/4 cup whole wheat flour
- 1 TBSP paprika
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional- add more for more spice and less for less spice)
- cooking spray
Preheat oven to 400 degrees F.
Cube up the chicken and place in a plastic bag.
Add 1/2 cup of pickle juice into the bag. Marinate in the fridge for 1-3 hours.
After marinating, drain any extra pickle juice out of bag.
In a separate bowl, mix the egg and milk together. Add the mixture into the bag and let sit for about 5 minutes.
In a separate bowl, mix all dry ingredients together.
Open the bag and again, and drain any excess liquid. Don’t have to fully drain, just get rid of the extras:)
Add the dry ingredients into the bag, and shake/massage around the chicken until each nugget is fully coated in the spice mixture.
Spray a large baking sheet lightly with cooking spray. Place nuggets on the cooking sheet.
Cook for 20 minutes, or until fully cooked in the center.
Honey Mustard Recipe:
- 5 TBSP honey
- 3 TBSP Smooth Dijon mustard
- 1 TBSP apple cider vinegar
Mix all ingredients together. Whisk until smooth.
Have a great day!