May 7, 2020
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My kids love the crispy outing, the seasoning, and the slightly tangy flavor or the original Chick-Fil-A nuggets at the restaurant. And once in a while, we buy them. However, as a large family, it gets expensive because we need trays, not a 6 or 8pc box.
Enter my copycat Chick-Fil-A Nuggets that are just as good if not tastier than the original.
And, when push comes to shove, I can serve them in a “box” of my own with their favorite sides or whatever fruit and veggies I have in the fridge that day.
Copycat Chick-Fil-A Nugget Breading Ingredients
My copycat Chick-Fil-A nugget breading ingredients are pretty straight forward, and unlike traditional nuggets or even the ones from the restaurant, my recipe is grain and gluten-free.
For this recipe, you’ll need:
- Chicken breasts
- Eggs
- Coconut flour
- Garlic powder
- Smoked paprika
- Salt
- Oil for pan-frying
Chick-Fil-A Nuggets without Pickle Juice?
While a lot of recipes online will have you soaking the chicken breasts in pickle juice, my copycat Chick-Fil-A nugget recipe has no pickle juice.
I’ve had this recipe on my website since 2014 and it’s been published in my cookbook The Best Grain-Free Family Meals on the Planet and thousands of families have agreed that there’s no need for the pickle juice with this recipe.
How to Make Chick-Fil-A Nuggets
The best way to learn how to make Chick-Fil-A nuggets is by watching this quick video.
Of course, if you want the deets step-by-step, you’ll need to:
- Prepare the Chicken Nuggets
Pat dry the chicken breasts with a paper towel and with a sharp knife, cut them into 1-inch, nugget-sized pieces. - Beat Eggs
In a bowl, beat the eggs and set aside. - Mix the Breading
In a dish, combine the coconut flour, and seasonings (see recipe below for measurements). - Coat the Nuggets
First, dip the chicken in the egg, then in the seasoned coconut flour mixture., making sure to turn the chicken to coat all sides. - Heat the Oil
Meanwhile, heat up the oil in a pan, about ½ to ¾″ high, to medium heat. - Pan-Fry Nuggets
Pan-fry the chicken breasts, for about 2-3 minutes per side. Remove them from the pan onto a paper-towel-lined plate and repeat with remaining nuggets.
Chicken Nuggets Baking Tips
You might be wondering, do you have any baking tips for these chicken nuggets? As a matter of fact, I do!
If you want to bake these chicken nuggets, you’ll need to preheat your oven to 375F and line a baking sheet with parchment paper.
Place the nuggets on the baking sheet, spray them with oil spray, and bake for 25-28 minutes, making sure to flip them over halfway through and spray the other side.
Yes, spraying is necessary if you want to get a crispy coating (the only way).
Chicken Nuggets in the Air-Fryer Tips
If you want to make these nuggets in the air-fryer, you’ll need to preheat your air fryer to 400F.
Lightly spray the nuggets with oil spray and place a single layer of nuggets on the basket.
Air-fry for 8 minutes, until the nugget’s internal temperature, is 165F. Remove that batch of nuggets and repeat the process with the remaining nuggets.
How to Freeze Nuggets
The best part about this nugget recipe is that you can make a large batch and freeze them before you cook them.
To freeze, simply line a baking sheet with wax or parchment paper, place the nuggets on top, freeze them for about an hour, and transfer them to a zip bag.
Make sure to label the bag with the contents and date, store in the freezer for up to two months.
What To Serve with Chick-Fil-A Nuggets
At the restaurant, we have a few options to choose from; and while they aren’t always healthy, it’s a treat!
At home, you can serve the copycat Chick-Fil-A nuggets with:
Side note: the Carrot Raisin Salad above was another copycat Chick-Fil-A recipe. And since they discontinued it from the menu, my homemade recipe is the best next thing! Plus, it’s a lot healthier too.
Chick-Fil-A Nuggets Copycat Recipe
Ingredients
- 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
- Oil for frying
Instructions
- Pat dry the chicken breasts with a paper towel and with a sharp knife, cut them into 1-inch, nugget-sized pieces.
- In a bowl, beat the eggs and set aside.
- In a dish, combine the coconut flour, and seasonings.
- First, dip the chicken in the egg, then in the seasoned coconut flour mixture, making sure to turn the chicken to coat all sides.
- Meanwhile, fill your frying pan with oil to about ½″ to ¾″ high and heat to medium heat, about 325F (160C).
- Pan-fry the nuggets, for about 2-3 minutes per side. Remove them from the pan onto a paper-towel-lined plate and repeat with remaining nuggets.
- NOTE: Between each batch, remove the excess coating/breading from the nuggets that fall off while frying from the bottom of the pan. If you’re doubling the recipe, you might have to drain the oil from the pan, remove the fallen debris, and continue.
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