Whole30 Chick-fil-A Style Chicken Nuggets
Elevate your weeknight meal routine with these irresistible Whole30 Chick-fil-A Style Chicken Nuggets—perfectly crispy, tender, and bursting with flavor! Crafted with clean, wholesome ingredients like coconut flour and pickle juice for that signature tangy zest, these nuggets are not only paleo-friendly but also gluten-free and dairy-free. Marinated for maximum juiciness and then pan-fried to golden perfection in avocado oil, this recipe recreates the fast-food favorite without compromising your dietary goals. Ready in just 30 minutes, these bite-sized treasures are ideal for family dinners or game-day snacks, especially when paired with Whole30-compliant dipping sauces. Satisfy your cravings while staying on track with this healthier, homemade Chick-fil-A inspired dish!
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 1 cup Pickle juice
- 0.5 cup Coconut milk, canned
- 0.5 cup Coconut flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 0.25 cup Avocado oil
Instructions
Cut the chicken breast into bite-sized pieces, about 1-inch cubes.
In a bowl, combine pickle juice and coconut milk. Add the chicken pieces to this mixture and let them marinate in the refrigerator for at least 1 hour, or up to 4 hours for more flavor.
In another bowl, mix together the coconut flour, paprika, garlic powder, onion powder, salt, and black pepper.
In a separate small bowl, beat the egg until it's smooth and set aside.
Remove the chicken from the marinade and pat dry with paper towels.
Dip each chicken piece first into the beaten egg, allowing any excess to drip off, then coat them in the coconut flour mixture. Press the flour mixture onto the chicken to ensure an even coating.
Heat the avocado oil in a large skillet over medium-high heat.
Once the oil is hot, carefully place the chicken pieces in the skillet, making sure not to overcrowd the pan. Cook in batches if necessary.
Fry the chicken nuggets for about 5 minutes on each side, or until they are golden brown and cooked through with an internal temperature of 165°F (75°C).
Transfer the cooked nuggets to a plate lined with paper towels to absorb any excess oil.
Serve immediately, optionally with Whole30 compliant dipping sauces like homemade ketchup or ranch dressing.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 5750 mg | 250% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 11.7 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 180 mg | 14% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2163 mg | 46% | |
*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.
