Dairy-Free Homemade Chick-fil-A Nuggets
Craving the iconic Chick-fil-A nuggets but looking for a dairy-free twist? These Dairy-Free Homemade Chick-fil-A Nuggets bring all the crispy, juicy goodness of the original right to your kitchen—with no dairy in sight! Tender chicken breast bites are marinated in tangy dill pickle juice for maximum flavor, then coated in a perfectly seasoned, dairy-free breading made with almond milk, cornstarch, and a hint of powdered sugar for that signature sweetness. Fried to golden perfection, these nuggets are irresistibly crunchy on the outside and juicy on the inside, making them ideal for a quick family dinner or a crowd-pleasing appetizer. Ready in just an hour, they’re easy to make and pair beautifully with your favorite dipping sauces. Whether you're following a dairy-free diet or just love recreating fast-food favorites at home, this recipe is sure to become your new go-to!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 0.5 cup Dill pickle juice
- 0.5 cup Unsweetened almond milk
- 1 Large egg
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 tablespoon Powdered sugar
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Cayenne pepper
- 2 cups Vegetable oil (for frying)
Instructions
Cut the chicken breasts into 1-inch cubes and place them into a bowl.
Pour the dill pickle juice over the chicken pieces, ensuring they are well covered. Cover the bowl and marinate in the refrigerator for at least 30 minutes, but no longer than 1 hour.
After marinating, drain the pickle juice from the chicken and pat the chicken dry with paper towels.
In a separate bowl, whisk together the unsweetened almond milk and egg.
In another bowl, combine the all-purpose flour, cornstarch, powdered sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
Heat the vegetable oil in a deep pan or skillet over medium-high heat until it reaches about 350°F (175°C).
Dip each piece of chicken into the flour mixture, shake off excess, then dip into the almond milk mixture, and back into the flour mixture, ensuring they are well coated.
Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding the pan.
Fry each batch for 3-4 minutes until the nuggets are golden brown and cooked through.
Remove the nuggets from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce.
Nutrition Facts
Calories |
5455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 497.4 g | 638% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4276 mg | 186% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.6 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 348 mg | 27% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
