By: @mariehealthyhill Marie Hemphill
With Coconut Cream, Fresh Dill, Old Bay, and a Nutritional Secret Weapon
Let’s be honest. Chicken nuggets don’t usually make the list of “nutritionally dense” meals. But then again, these aren’t your typical nuggets.
These are gluten-free, oven-baked, loaded with flavor, and crafted with ingredients that fuel your body—without compromising on that bite-through crunch we all secretly (or loudly) crave.
The flavor? A bold, Cajun-inspired blend thanks to classic Old Bay, with some extra help from thyme, oregano, and a pinch of cayenne. The coating? Crisped-up gluten-free panko. The hidden hero? A blend of Pluck seasoning made with organ meats that bring micronutrient density into the mix—without any “liver taste.”
This is real food disguised as comfort food. It’s everything you want from a crispy chicken nugget—texture, spice, flavor—but made with ingredients that actually support your energy, your hormones, and your gut. It’s also low-key family-friendly and sneakily sophisticated when plated right.
These nuggets satisfy the comfort food itch and align with your goals for blood sugar stability and high-protein meals that don’t require a culinary degree to pull off.
What Makes This Nugget Recipe Different
It’s not just crispy. It’s calculated—in the best way.
The nutrient upgrades:
- Pluck Seasoning: A blend of grass-fed organ meats (like liver and kidney) plus herbs and spices. A stealthy way to get iron, B12, zinc, folate, and other hard-to-get nutrients without having to sauté liver or take another supplement.
- Coconut Cream: Adds healthy fat and moisture to the chicken while keeping things dairy-free. It also balances the heat and enhances flavor depth.
- Fresh Dill: Not just pretty—it's a digestive-supporting herb that adds brightness and herby balance.
- Old Bay + Cajun Boosters: Paprika, thyme, oregano, and (optional) cayenne round out the blend with warmth and soul.
Serve them with your favorite dipping sauce or next to some pickles if you're that person. No judgment if you're not. (But also... you might want to be.)
Nutrition Macros (Per Serving – 4 Servings Total)
Each serving = approx. 8 oz cooked nuggets
- Calories: 405 kcal
- Protein: 40 g
- Fat: 22 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Sugar: <1 g
Macro Tweaks & Alternate Swaps
Depending on your goals, here’s how to finesse the macros:
To Reduce Fat:
- Use 1 whole egg + 2 egg whites instead of 2 whole eggs
- Swap coconut cream for unsweetened almond milk or low-fat Greek yogurt
- Use 1 tablespoon total avocado oil instead of 1 tablespoon + 1½ teaspoons
To Increase Carbs (great for post-workout meals):
- Serve with roasted sweet potato, brown rice, or plantains
- Add crushed brown rice cereal or cornflakes to the panko for texture and a carb boost
To Make it Even Leaner:
- Serve over greens with lemon and olive oil for a macro-balanced salad
With Coconut Cream, Fresh Dill, Old Bay, and Pluck
Serves: 4
Prep Time: 20 minutes + marinating
Cook Time: 15–18 minutes
Ingredients
Marinade
- 2 lbs boneless, skinless chicken breast, cut into nugget-sized pieces
- 2 eggs
- 3 tablespoons coconut cream
- 1 tablespoon apple cider vinegar
Breadcrumb Coating
- 2¾ cups gluten-free panko breadcrumbs
- 1 tablespoon + 1½ teaspoons avocado oil
- 2¾ teaspoons sea salt
- 2 teaspoons Old Bay seasoning
- 1⅓ teaspoons garlic powder
- 1⅓ teaspoons onion powder
- 1⅓ teaspoons smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ⅛–¼ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon Pluck Classic seasoning
Optional Garnish:
Fresh dill or sliced green onion
Directions:
Step 1: Marinate the Chicken
Whisk together eggs, coconut cream, and apple cider vinegar until smooth. Stir in chicken pieces and let sit at room temperature for 20–30 minutes, or refrigerate for up to 2 hours.
Step 2: Toast the Breadcrumbs
Pulse panko in a food processor 2–3 times. Spread onto a Silpat- or parchment-lined baking sheet, drizzle with avocado oil, and toss to coat. Bake at 400°F for 10–12 minutes, stirring once, until golden.
Step 3: Season the Crumbs
Transfer toasted panko to a shallow bowl. Mix in salt, Old Bay, garlic powder, onion powder, paprika, oregano, thyme, black pepper, cayenne (if using), dill, and Pluck seasoning. Stir well to combine.
Step 4: Coat the Chicken
Set a greased wire rack over a parchment-lined baking sheet. In batches, remove chicken from marinade and press each piece into the seasoned breadcrumbs. Place coated nuggets on the rack.
Step 5: Bake
Bake at 400°F for 15–18 minutes, or until golden brown and cooked to 165°F internally.
Step 6: Serve
Garnish with more fresh dill or green onions. Serve hot with dipping sauce of choice—or yes, a cold crunchy pickle if you're a believer. (If not, we’ll convert you eventually.)
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