Hey there, busy moms! Today, I’m excited to share a recipe that’s not only a family favorite but also great for those of us on a weight loss journey: Tangy Crispy Chicken Nuggets. These nuggets aren’t your run-of-the-mill chicken bites—they’re special because they’re brined in pickle juice, giving them a delicious tangy flavor that my kids can’t get enough of. Trust me, this little trick with the pickle juice makes all the difference, making the chicken tender and super tasty.

These Tangy Crispy Chicken Nuggets are high in protein, low in carbs, and free from unhealthy fats, making them a perfect choice for a satisfying meal. Whether you’re looking for a quick after-school snack or something fun for family dinner, these nuggets are sure to be a hit. Let’s get started with the ingredients so you can whip up a batch in no time!

Ingredients:

• 1lb chicken tenderloins
• 1 cup pickle juice
• 1 ½ cups of cassava flour
• 1/2 cup avocado oil
• 1 egg whisked
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/4 tsp black pepper

Instructions:

1. Prepare the Chicken: Start by cutting the chicken tenderloins into nugget-sized pieces. Aim for consistent shapes and sizes so they cook evenly.
2. Brine the Chicken: Place the chicken pieces in a bowl and pour the pickle juice over them. Make sure all the pieces are submerged. Cover the bowl and refrigerate for at least 4 hours. This step is crucial for that tangy flavor.
3. Prepare the Coating: In a shallow bowl, combine the cassava flour, salt, smoked paprika, onion powder, and black pepper. Mix well.
4. Set Up the Breading Station: In another bowl, whisk the egg. Have your bowls of flour mixture, egg, and chicken pieces ready.
5. Coat the Chicken: Remove the chicken from the pickle juice and pat dry with paper towels. Dip each piece into the egg, then roll in the cassava flour mixture, making sure each piece is well coated.
6. Heat the Oil: In a large skillet, heat the avocado oil over medium-high heat. You want the oil to be hot enough to sizzle when you add the chicken, but not so hot that it burns.
7. Cook the Nuggets: Add the coated chicken pieces to the hot oil in a single layer. Cook for about 3-4 minutes on each side, or until the nuggets are golden brown and crispy. Make sure they are cooked through (internal temperature should reach 165°F).
8. Drain and Serve: Transfer the cooked nuggets to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauce.

Different Serving Ideas:

When it comes to serving these delicious nuggets, I usually pair them with my Simple, Lazy Ranch Dressing Recipe or honey mustard sauce. Both are big hits in our house, but my kids especially love my Homemade Honey Mustard sauce. It’s sweet and tangy and perfectly complements the crispy chicken nuggets. These sauces elevate the flavor and make every bite even more enjoyable. Trust me, once you try them with these dips, you’ll never want to go back to store-bought sauces again!

Macros Per Serving:

Eight nuggets per serving

• Calories: 219
• Fat: 16g
• Carbohydrates: 21g
• Protein: 20g

A Few Thoughts:

These Tangy, Crispy Chicken Nuggets aren’t just delicious—they’re also a fantastic option for anyone following Phase Three of The ViCera Diet. Packed with protein and healthy fats, they align perfectly with the diet’s guidelines. I am always so encouraged by recipes like this that align with my diet while tasting delicious. Who knew healthy eating could be so satisfying?! Give this recipe a try, and watch how quickly these nuggets become a staple in your household.