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Homemade Chick-fil-a Nuggets Recipe (Grain-Free, Paleo)

Homemade Chick-fil-a nuggets paleo I’m a big fan of copycat recipes – after all, “Imitation is the sincerest form of flattery.” Chick-Fil-A nuggets are super popular, but sadly they contain MSG, white flour and some ingredients I can’t really pronounce. After hearing so many friends rave about them, my kids and I decided to come up with a copycat version we can eat!

The chicken is marinated in pickle juice and buttermilk, providing a tangy flavor and making the meat exceptionally juicy. The nuggets are then coated with a grain-free flour mixture featuring lots of spices. I chose tallow or lard (from good sources) as the frying fat because they withstand high heats without oxidizing.

I hope you enjoy them!

Homemade Chick-fil-a Nuggets Recipe (Grain-Free, Paleo)
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Ingredients

Instructions

  1. Place the chicken, pickle juice and buttermilk in a large bowl. Cover and marinate in the fridge overnight.
  2. Place the almond flour, coconut flour, arrowroot, gelatin, paprika, sea salt, garlic power, black pepper and cayenne in a large baking dish. Toss gently to combine. Crack the eggs into a pie plate and whisk in 2 tablespoons water. Dip a few pieces of the chicken first into the flour mixture, then the egg, then the flour again. Set the coated chicken on a large plate while you coat the remaining pieces.
  3. Place the tallow or lard in a large pot or Dutch oven and heat over medium-high heat to 350ºF on a candy thermometer (this will take about 10 minutes).
  4. Place a cooling rack on top of a baking sheet. Preheat the oven to 250ºF and adjust the rack to the middle position.
  5. When the tallow is at 350ºF, carefully place 8-10 chicken pieces in the hot oil. Fry for about 2 minutes, or until they’re golden brown on the bottom. Using a pair of tongs, flip the chicken pieces. Cook until the other side is golden brown, about 2 minutes. As you finish the chicken pieces, place them on the prepared baking sheet. Place the sheet into the oven to keep the chicken warm while you cook the remaining pieces. Serve hot.
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19 Comments

  8. Kate

    October 26, 2016 at 6:16 pm

    Carrie! These are awesome! So...I wanted to do them and was in a pinch today. Didn't have pickle juice, but they were still great! The other neat thing? I had halibut thawed, not chicken and they were amazing!! Just thought others might like to know that the recipe works with a good sturdy fish too. :)
    Reply to this comment

  10. Debbie

    October 1, 2018 at 2:32 pm

    Yummy, I made these yesterday and wanted to share this with your users as I'm sure several may be wondering. I did not fry them due to having so much healthy fat in my diet already and wanted to see if I could bake them or air fry them... So, I put it all to the test and here is what I found out and my personal preferences:The first few batches where done EXACTLY as you have listed - flour, egg, flour 1) Air fried - turned out great and nice and crispy, but too bready for my taste 2) Baked - turned out fine, not crispy, but still good and too bready for my tasteNow before I continue I know had I fried them according to the recipe, they wouldn't be too "bready" as the oil would have soaked in and crisped them up really good.The next 2 sets of batches were done: 1. With just dipping chicken in flour mixture one time 2. With dipping chicken in egg and then flour mixture one time And those 2 batches I did only in the air fryer and preferred the ones dipped in egg and then the flour mixture.Due to these being "drier" than what Carrie posted, you'll likely want some sauce with it. As for the cooking times and settings:OVEN - baked at 425 - 8 to 10 minutes on one side, flip them over and baked another 4 to 6 minutesAIR FRYER - "preheated" at 400 for 8 minutes and cooked a TOTAL of 7 1/2 - 8 minutes, flipping them half way throughFinally, I can't personally take credit for the settings of oven and air fryer as I googled them first. Either way, wanted to share.
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