Dinner Lunch Paleo Recipes

Bacon Encrusted Chicken Nuggets

When it comes to making a meal, there are two factors of importance: taste and convenience. Sometimes we choose taste and decide to pursue something that may take all day to make. But, you know it’ll taste great, so it’s worth it. Other times, you’re in a rush and the only thing you could fathom taking the time to put together is a sandwich or bowl of cereal.

Obviously, the best foods are those that provide the value of both taste and convenience. For example, bacon. Before you let out that groan that’s waiting to escape, just hear me out. Of course, bacon tastes great, so we’ve covered that base already. As for convenience, just think about it. So, you making a dish that involves bacon. Can’t find your salt? No problem, the bacon itself is just near salty enough on its own. Misplaced your olive oil? No sweat. This ingredient creates its own oil. What an evolved food!

So in an effort to exploit both the taste and convenience of bacon, I decided to spice up a chicken nugget recipe I’ve been making for years. By adding ground bacon to the breading of these glorious nugs, you get a crispy, salty exterior that is oftentimes hard to achieve when using alternative flours. Whip out the ketchup, folks.

Level: Easy

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes

Servings: 2

3-4 slices bacon, diced
1/4 cup tapioca flour
2 eggs, whisked
1/2 cup almond flour
1 large or 2 small chicken breasts
salt and pepper, to taste


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In three separate small bowls, add tapioca flour, eggs, and almond flour.
  3. Add salt and pepper to both flours and stir until fully combined.
  4. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 5 minutes, or until fully cooked.
  5. Remove cooked bacon to a plate lined with paper towels to absorb the grease. Pat dry.
  6. Dispose of only some of the bacon grease, leaving about 1 to 2 tablespoons in the pan.
  7. Add cooked bacon to food processor and pulse until finely ground. If you don’t have a food processor, dice as finely as you can with a sharp knife.
  8. Add ground bacon to almond flour.
  9. Cut chicken breast into 1-inch pieces.
  10. Coat in tapioca flour, then in eggs, and finally in the bacon/almond flour mixture, making sure each piece of chicken is completely coated.
  11. In the same frying pan now over medium-high heat, re-heat bacon grease.
  12. Add chicken pieces to pan and cooked until browned, about 2 minutes on each side.
  13. Transfer chicken to baking sheet and put in the oven for 10 minutes.
  14. Enjoy with your favorite dipping sauce.
Photo by Analiese Trimber
Photo by Analiese Trimber
Photo by Analiese Trimber
Photo by Analiese Trimber


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