Homemade Chick-fil-A Nuggets (Dairy and Grain Free)
One of our family’s weaknesses is Chick-fil-A. I’ve pretty much avoided all other fast food for years except for good ol’ CFA. I mean, seriously…. those nuggets! Mmmm…delicious. Ha! For health reasons I have had to eliminate all grains, dairy, soy, sugar, and gluten from my personal diet, which meant saying goodbye to those nuggets of goodness. Until now!! Woo Hoo! A few months ago I set out to find the perfect chicken nugget recipe that fit into my dietary restrictions…. and here it is!
These chicken nuggets are so good!! They can be made ahead of time and frozen for on-the-go meals. Funny story… I asked my son (2 yo) and husband to try them as I was cooking them and they both kept coming back to the kitchen for more. I think we ate more before dinner than we did once we actually sat down to the table. And slightly embarrassing fact: between my husband, son, and me we cleaned up almost 2 WHOLE POUNDS OF CHICKEN!!
(Sorry not sorry.) 😉 They’re THAT good.
– Jess M
2 lbs. boneless skinless chicken breast
½ c. dill pickle juice
1 egg, beaten
2 T. coconut milk
¼ c. tapioca flour or arrowroot powder
1 T. paprika
1 t. garlic powder
1 t. salt
½ t. black pepper
¼ t. cayenne pepper (optional)
½ c. coconut oil
1 gallon plastic bag
- Cut chicken into bite-sized nuggets
- In a gallon plastic bag, marinate chicken pieces in the pickle juice for 4-6 hours
- After chicken is done marinating, pour excess pickle juice out of the bag (it’s fine if there’s still some juice left in the bag, but make sure most of it is drained out)
- Mix egg and coconut milk and add to the chicken. Incorporate well. Let sit for 5-10 minutes.
- Stir together the tapioca flour, paprika, garlic powder, salt, black pepper, & cayenne pepper.
- Heat up your coconut oil in a large skillet on medium heat
- Drain the excess liquid from the bag and pour in your dry ingredient mixture.
- Massage the bag until every piece is coated. REALLY make sure it’s incorporated well. When that’s done, it’s time to start cooking!
- Rule #1: Don’t overcrowd the skillet. Leave about a ½ inch of space between chicken pieces.
- Cook the nuggets in the oil until they’re golden brown, flipping them every couple minutes. (You’ll need to do this in batches. They take about 5-7 minutes per batch, depending on the size.)
- When nuggets are cooked through, remove them from skillet with tongs, set them on paper towel to drain excess oil, and cook the next batch. Repeat. This recipe will fill an average skillet about 4 times.
These nuggets are great alone or served with your favorite dipping sauce. (I like them with a little hot sauce…oh my yum)
This recipe has reaffirmed to me that eating healthy foods doesn’t mean you have to sacrifice flavor. I hope you and your family enjoy them as much as we do!! Bon appétit!
- Use a splatter screen for your skillet if you have one.
- Keep the first batches of nuggets warm by putting them on a baking sheet and placing in a 170 degree oven while you’re cooking the rest.