My daughter, loves Chick-Fil-A Chicken Nuggets. She says there is something in the breading she really likes that is not like my breaded chicken. Why not make a copy cat recipe with that same texture, I thought.
Enter my intern Monica. Monica shared her recipe with her readers (and with me) but my toughest critic, Sofia, said something was “missing.” I made one batch baked and one pan fried. The baked batch did not brown or turn crispy so I ditched that idea.
Instead, I tweaked the seasoning a little and fried it in coconut oil. When I say, “fry” I don’t mean deep fry… I mean about 1/2 an inch deep in your large pan.
My son, who can’t eat a regular Chick-Fil-A nuggets (he eats gluten free), ate these 3 days in a row. He was so excited to help me make the recipe that he begged to photograph them as well (thus the plain, un-styled by a 6 year old, photos). I guess we should thank him, since I wasn’t going to photograph or post it this recipe at all.
I actually love this recipe now for more reasons than the taste. He has gotten past his severe texture issues with chicken and throughly enjoys these. When I say “severe” the last time he ate chicken was 5 years ago… sometime around 1.
This recipe can be enjoyed by everyone, not just gluten and grain free people. It was the breading texture I was after and not without the “odd texture” that some grain free/gluten free foods can have. Of course, if you don’t have coconut flour, feel free to use all purpose flour but the texture will not be the same.
This week I bought 3lbs of organic chicken breasts on sale and I will make extra chicken nuggets and freeze them. To freeze, follow all the steps prior to cooking them. Line a baking sheet with parchment paper and spread breaded nuggets on the tray. Freeze for an hour and then transfer them to a freezer safe bag.
Letting him help me cook and photograph these has meant a lot to me. While they may not be the prettiest pictures in my blog, my son thinks they are amazing! Sometimes posts arent’ about perfection… it’s about showing the love you have for all that’s in them.
I hope you enjoy this recipe nearly as much as my son. He really wanted to share “his favorite nuggets” with you. You can also watch this short video and check out how easy they are to make.
- 1.5 lbs chicken breasts, cut into ½ inch cubes
- 2 eggs, beaten
- ½ cup coconut flour
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon pepper
- ¼ teaspoon salt
- coconut oil for frying
- On a cutting board, prepare chicken, pat dry.
- Beat eggs in a shallow bowl, set aside.
- In a shallow dish, mix coconut flour and seasonings.
- Dip chicken pieces into egg mixture, transfer into dish, turn to coat evenly with egg.
- Transfer egg-coated chicken into seasoned coconut flour, coat well with coconut flour, and place chicken nugget on a separate plate.
- Heat ½ cup coconut oil in a shallow pan over medium heat (around 325F). Cook 2-3 minutes per side, transfer out onto a paper towel lined plate.
- Repeat process with remaining chicken, serve.