This one is so simple it’s ridiculous. Just cut up some chicken breasts, mix the Italian seasonings and flours together, coat the chicken with whisked egg, and then throw everything into a plastic bag – and shake! Then you just fry them up in a pan with a little coconut oil and you’re done!

This is a fun little finger food recipe for the kids (they’ll no doubt want ketchup with their nuggets!) But it also makes for a great adult meal with a little Italian flair – especially when served with your favorite marinara dipping sauce!

These chicken nuggets won’t be ready quite as fast as a drive-thru window, but this recipe does give you a tasty meal pretty quick. Plus you’ll know you’re enjoying wholesome chicken (I bought organic for this recipe), fried in healthy oil (coconut) with a crispy gluten-free coating (these are coated with almond flour, coconut flour and herbs).

I’ve got just a few cooking tips for you before you jump in:

• Cut the chicken nuggets all about the same size so they can come out of the frying pan at the same time.

• After you’ve shaken the nuggets in the seasoning mix and removed them from the plastic bag, gently tap each nugget to remove any excess flour.

• And remember to cook these in batches…don’t throw all your nuggets in the frying pan at the same time. Overcrowding the pan will get you in trouble. It took me three batches to cook the entire 1.25 lbs of chicken nuggets.

While I was writing down this recipe it occurred to me I haven’t posted a basic marinara sauce recipe yet. How did I let that happen? I will get on that ASAP, but in the meantime just use your favorite paleo-approved jarred marinara sauce.