It is no secret around here that I love food, and I love sharing that love with my kids! I’m a firm believer in getting kids started early eating whatever the family is having for dinner. (We are a sauce and spice family, and our kids have taken to this quite well!) I’ve been known to say that “I don’t do kid food.” We don’t do hot dogs or goldfish crackers or boxed mac ‘n cheese or cereal. (In general, I introduce my kids to carbs other than fruits and veggies after age 1, and even then focusing primarily on fats and protein.)
However, sometimes “kid food” is kinda’ fun. I especially enjoy this on the occasion that the Hubs is out of town and we are at home trying to make things fun and not thinking too much about how much we all miss him. That’s often when I pull out my “kid food” recipes.
So, chicken nuggets. Who doesn’t love those? We eat the grilled variety at Chick-fil-A if we’re out and about, but sometimes you just want the old-fashioned kind with the breading. But, when gluten is out, you’ve gotta get creative.
Sometimes gluten-free flour has a very gluten-free flour sort of taste that comes through, and I didn’t want that in my nuggets. Plus, we like to opt for grain-free versions of things when we can as they keep our blood sugar levels most stable and we all feel great.
A few notes about this recipe…
- You can use either chicken thighs or breasts in this recipe, and it would work fine. I prefer thighs because the meat is very tender and moist (and cheaper than breasts anyway!). Plus, I like fat, and thighs have some fat.
- Do not skimp on the pickle juice in this recipe! And do not go with the cheap, sugary version full of yellow food dye! I highly, highly recommend Bubbie’s pickles for the juice in this marinade. It has a great tang and zero sugar. Plus, then you get to eat all those pickles just for fun.
- I have used tapioca starch and arrowroot starch fairly interchangeably in this recipe with good success.
- Some people get really hung up about frying things! They are sure it will be hard! They are sure they will receive third degree burns. Rest assured, you can do this! I don’t bother with a thermometer to get my oil to the perfect temperature. I just add one small piece to the oil when I think it’s good and ready. If it bubbles and sizzles a good bit when I add it, I’m good to go. If not, it needs more time. If it goes a little too crazy to the point that you say, “Woah,” reduce the heat for a few minutes to bring the temperature down.
- I really love frying in coconut oil! It handles the high heat of frying quite well, and I don’t feel like the coconut taste comes through. Plus, I like knowing I’m eating a real food fat that’s good for me!
Okay, here we go!
- 1 lb. boneless, skinless chicken thighs
- 1 c. dill pickle juice
- 1 t. garlic powder
- 1 t. onion powder
- ¼ t. smoked paprika
- 1 t. pink salt
- 1 t. pepper
- 2 eggs
- 1½ c. tapioca starch
- 1½ c. coconut oil
- Ketchup, barbecue sauce, honey mustard, or whatever dipping sauce you like!
- Dice the chicken thighs into one inch cubes and add to a plastic bag.
- Pour the pickle juice into the bag with the chicken and refrigerate for at least an hour or overnight.
- When you're ready to make dinner, remove the bag from the fridge. Carefully dump out the pickle juice and discard.
- Combine the garlic powder, onion powder, paprika, salt, and pepper and dump into the bag with the chicken. Shake the bag or massage it to fully coat the chicken.
- Crack the eggs onto a plate or shallow dish and whisk with a fork to combine.
- Dump the tapioca starch onto a second plate and spread out in an even layer.
- Meanwhile, heat a large saute pan over medium high heat and add the coconut oil. Allow it to get nice and hot!
- Add half of the chicken to the egg mixture, allowing it to coat evenly. Then toss it into the tapioca starch. Fully coat the chicken in the starch.
- Add one piece of chicken to the saute pan. It should bubble and sizzle immediately. If it doesn't, Wait a few more minutes before adding the rest of the chicken.
- Once you've added all of the coated chicken to the oil, allow it to fry until it is a light golden brown. Then, using tongs, flip it over and cook to a light golden brown on the other side.
- Remove one piece to a cutting board to check for doneness. Then, remove the chicken to a paper towel lined plate to cool. Sprinkle with additional pink salt if desired.
- Repeat with remaining chicken thigh pieces.
- Serve with whatever sauces you enjoy!
Liked this recipe? Check out my fish sticks recipe for more kid food fun!
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Recipe adapted from Steph Gaudreau.
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