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Easy Spicy Chicken Nuggets with Mashed Potatoes (Whole30, Paleo)

This is a tasty week night meal that is so delicious and filling, and is both Whole30 and paleo!
Prep Time 20 mins
Cook Time 15 mins
Course dinner
Cuisine American
Servings 8
Calories 392 kcal


  • Air Fryer
  • grill or George Foreman
  • Instant Pot


Mashed potatoes

  • 8 yukon gold potatoes
  • 1/2 cup almond milk
  • 1 tsp salt
  • 1/2 cup ghee

For the chicken

  • 1.5 lbs chicken (can be breast or thigh)
  • 1/2 cup almond flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp chili powder
  • 1/2 tsp red cayenne


For the mashed potatoes

  • Peel your potatoes
  • Cut the potatoes into quarters and add them to your Instant Pot.
  • Add water to your Instant Pot until the potatoes are covered.
  • Set your Instant Pot to "Soup" and cook for about 25 minutes.
  • Once the potatoes are done, remove them from the water and place them in a blender.
  • Add the salt, ghee, and almond milk to the blender. Blend them on high until everything is well blended.

For the chicken

  • Cut the chicken into about 1 in. pieces. Set aside.
  • In a bowl, combine the almond flour, garlic powder, onion powder, salt, pepper, red cayenne powder, and chili powder. Mix well.
  • Dip the chicken into the almond flour mixture and coat well.
  • Add coated chicken to the Air Fryer. Cook at 370°F for about 15 minutes or until cooked through.
  • Serve with mashed potatoes, steamed green veggies, and your favorite hot sauce!
Keyword air fryer, chicken, chicken nuggets, instant pot, mashed potatoes