Cool Ranch Chicken Nuggets - gluten and nut free
Makes 20-30 nuggets.
  • 2 pounds Chicken Tenders
  • 2 Eggs
  • 1 cup Golden Flaxseed Meal
  • ½ cup Potato Starch (may substitute arrowroot or tapioca starch if Paleo)
  • ¼ cup Coconut Flour
  • 3 tablespoons Cool Ranch Seasoning*
  • 2 tsp Salt
  • 1 tsp White Pepper
  • Rendered Bacon Fat for frying (may use Coconut Oil or Ghee if desired)
  1. In a large glass bowl, crack and open two eggs. Whisk the yolks and whites together.
  2. Cut each tender into 4-5 nuggets, placing the nuggets into the whisked eggs.
  3. Once all of the nuggets are in the bowl, stir to throughly coat each nugget with the eggs.
  4. Next, in a large, heavy-duty Ziplock bag, pour the Golden Flaxseed Meal, the Potato Starch, the Coconut Four, the Cool Ranch Seasoning, the Salt and Pepper. Seal and then shake the bag vigorously to combine all of the ingredients.
  5. Open the bag and add 8-10 of the egg-coated nuggets to the bag. Carefully seal and then shake vigorously to coat the nuggets with the breading mixture.
  6. Open the bag and remove each breaded nugget, laying them on a parchment-lined baking dish or baking sheet.
  7. Repeat the breading process till all of the nuggets are coated. Discard any remaining breading/egg mixture.
To Fry
  1. In a large, deep frying pan, heat 2-4 tablespoons of rendered bacon fat over medium heat. Once melted and hot, carefully place your desired number of nuggets into the pan, being careful to avoid over-crowding.
  2. Fry for 4-5 minutes per side, till evenly golden brown and cooked through.
  3. Remove to a paper-towel lined plate. Serve and enjoy!
To Bake
  1. Line a baking sheet with parchment paper and then lightly brush it with melted rendered bacon fat. (the bacon fat will help the grain-free flours brown in the oven)
  2. Place your desired number of nuggets on the sheet.
  3. Very lightly brush the tops of the nuggets with melted rendered bacon fat (you don't need a lot -- a few drops will be enough!).
  4. Place in a preheated 400 degree oven. Cook for 15 minutes and then flip each nugget. Return to the oven and cook an additional 5-6 minutes till the nuggets are golden brown on each side.
  5. Remove and serve.
To Freeze
  1. After breading the nuggets and placing them on a parchment-lined baking dish or sheet, place the dish in the freezer for one hour. After one hour, remove the nuggets from the pan and place in an air-tight, freezer-safe container or bag. Thaw before cooking.
*The Cool Ranch Seasoning does have powdered buttermilk in it; to make this recipe dairy-free, omit that ingredient.
Recipe by Following In My Shoes at