This post may contain affiliate links. Read our disclosure policy here.
With my easy breading method, making these gluten-free chicken nuggets couldn’t be any easier!
Gluten-Free Chick-fil-A Nuggets
My kids love Chick-fil-A chicken nuggets, so why not make a copycat recipe, I thought. Since my son can’t eat gluten, I recreated the famous Chick-fil-A nugget in a simple gluten-free version that everyone can enjoy.
This recipe yields the same glorious texture, and the dill pickle juice adds that unique flavor we love from the restaurant’s nuggets. It’s super simple to make and I’ll share with you my hack to make breading a breeze. Yes, it’s super simple!
I tell you, these nuggets will be devoured by everyone, not just gluten-free people. You can also pack leftovers inside a lunchbox and make awesome lunches!
Gluten Free Chicken Nugget Breading Texture
My daughter says there is something in the Chick-fil-A breading she really likes that is not like other breaded chicken. I actually love this recipe now for more reasons than the taste, and the texture is one of them. It was that crispy breading texture I was after and not without the “odd texture” that some gluten-free foods can have.
Ingredients
The measurements are in the printable recipe card, but first, check what you need to make gluten-free chicken nuggets that are just as delicious as the Chick-fil-A ones -or even more, ahem!:
- Chicken breasts: cut them into nugget-size pieces.
- Dill pickle juice: the not-so-secret ingredient that makes these nuggets so delicious.
- Egg: combined with milk to coat the chicken so the breading sticks.
- Milk: you can use any milk.
- Gluten-free flour: for the breading.
- Seasonings: to make the breading super tasty, I use onion powder, garlic powder, paprika, salt, and pepper.
- Oil: peanut oil for the classic Chick-fil-A flavor or any vegetable oil for frying.
How to Make Gluten-Free Chicken Nuggets
Once you’ll see how easy it is to prep chicken nuggets at home, you’ll make this recipe again and again! Here’s what you need to know about the process:
- Prep the chicken
Pat dry the chicken breasts to help the coating stick better and then cut them into nugget-size pieces. - Marinate
You’ll let the chicken pieces marinate in dill pickle juice for about 45 minutes. - Bread the nuggets
First, coat the nuggets with a mix of milk and egg. Then, transfer them to a zip bag with a mix of flour and seasonings. Seal it, shake it, and check that the chicken is well coated. - Cook the nuggets
You can cook them in the pan or the air fryer. If using the pan, make sure the oil is not too hot, or it could burn the breading. Transfer each batch to a paper towel-lined dish to absorb any excess oil.
Make Them Crispy
What makes these gluten-free chicken nuggets crispy is the cooking method. While you can bake them, they wouldn’t be perfectly tasty like Chick-fil-A the way they are when you pan fry or air fry them.
What to Serve with Gluten-Free Chicken Nuggets
From homemade ketchup to ranch dressing, these nuggets are meant to be dipped in the best sauces! My kids love my BBQ sauce, while my favorite is avocado lime ranch. Well, you can serve one, two, or more; no need to decide!
Another favorite in my place is the famous copycat Cane’s sauce to enjoy the best dip and the best nuggets at the same time!
How to Freeze & Reheat Gluten Free Nuggets
Once the nuggets are cooked and have cooled down, store them in an airtight container or zip bag and refrigerate for up to 4 days. To reheat, place them in the microwave or in the air fryer at 360F for 4 minutes.
You can also freeze the breaded uncooked nuggets. Place them in a lined pan and, once frozen, transfer them into a zip bag. Freeze for up to 3 months. If cooking them frozen, add 2 to 3 minutes to the cooking time.
Gluten-Free Sides for Chicken Nuggets
Make a complete meal by serving these gluten-free chicken nuggets with roasted vegetables, garlic fingerling potatoes, or this delicious cilantro lime rice. An epic side I serve often is this carrot raisin salad, a side that Chick-fil-A discontinued from the menu. My recipe is not only tasty but also healthier!
Gluten-Free Chicken Nuggets (Chick-fil-A Copycat)
Ingredients
- 1.5 lbs chicken breasts, cut into ½ inch cubes
- 1 cup dill pickle juice
- 1 egg, beaten
- ⅓ cup milk
- 1 cup gluten-free flour
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- Vegetable or peanut oil, for frying
Instructions
Prep:
- Pat dry the chicken breasts with a paper towel. Using a sharp knife, cut them into nugget-sized pieces of 1-inch. Transfer them inside a zip bag, pour the dill pickle juice, and seal.
Marinate:
- Place the zip bag in the fridge for 45 minutes to up to 1 hour.
Bread the nuggets:
- In a medium bowl, large enough to fit the nuggets, whisk the egg. Add the milk, combine, and set aside.
- In a gallon-sized zip bag, combine the gluten-free flour and the seasonings. Set aside.
- Drain the pickle juice out of the zip bag and place the nuggets in the egg and milk mixture. Toss them around the bowl with a fork to coat them with the egg and milk liquid.
- With the same fork or using kitchen tongs, transfer all the nuggets from the bowl into the zip bag containing the seasoned flour. Seal the bag and shake it to coat the nuggets well.
Cook the nuggets:
- Pour enough oil into a frying pan to fill the pan about ¾" high. Heat the oil over medium heat until it reaches 375F. You can check the temperature with a meat thermometer. If you let the oil get too hot, the breading might brown or burn too quickly before the nuggets are finished cooking.
- With kitchen tongs, transfer the nuggets from the flour bag, shaking off any excess flour, to the hot oil in the pan. Make sure there's about 1" of space between them. Cook the nuggets for 3 to 5 minutes, using the tongs to flip them over halfway through cooking if there's any side exposed.
- Remove the nuggets from the oil onto a paper towel-lined plate to absorb any excess oil. Repeat the process with the remaining nuggets.
- Preheat the air fryer to 400F for 5 minutes. Use kitchen tongs to remove the coated nuggets from the bag onto a few paper plates (or a regular plate). Spray both sides of all the nuggets with cooking spray.
- Place the nuggets in the air fryer and cook them for 12 minutes, making sure to shake the basket or flip them over halfway through cooking to ensure the nuggets get golden brown on all sides. Larger nuggets may need up to 15 minutes. They're cooked when the largest piece's internal temperature reaches 165F.
Noreen says
We can have chickfila on sundays – FINALLY!
Rachel says
Is there another option for the eggs? My little one has a milk and egg allergy.
Laura Fuentes says
Yes, you can use an egg substitute or dip them in milk to wet it and get it to stick.
Robin says
Hi! I’m very excited to try these (just started my 3yo on GF and neeeeed help!) Here’s the thing, I want to mince my precooked chicken and form into nuggets THEN add the batter and fry.. do you think this will work? My son is a texture guy too and will eat real chicken nuggets but not chicken strips..and we all know that true nuggets are like minced or mushed chicken. Help!
Laura Fuentes says
Hi Robin, I have a similar recipe that uses minced chicken here. I don’t recommend mincing after cooking because it won’t bind together. You can get ground/minced chicken and form them into nuggets, coat them with this recipe, and then pan-fry bake them. Sort of the best of this and the other recipe.
Tiffany says
Wow. My kids loved it. My husband thought I brought home store bought chicken. I think we all are more than we should! My son asked for seconds. (he hardly ever asks for seconds) my daughter tried to sneak some before supper! I made them exactly as instructed. If anyone is nervous to try these, don’t worry they are great! Thanks for all your great recipes. Umm I NEED to subscribe! Lol
Laura Fuentes says
I’m so glad these were winners Tiffany! Definitely, subscribe. Recipes to your inbox weekly!
Tiffany Pontier says
Tried these with almond flour and I can’t stop eating. Lol. Also I used salmon this time because I realized at the last minute that I didn’t have panko for your salmon recipe. 🙂
Sabrina Garcia says
Hi Laura!!!
Have you try using an Air Fryer?
Laura Fuentes says
Hi Sabrina, you can totally use an Air Fryer with these nuggets. These are fried in a pan but an airfryer will be great. I no longer have one but I did love it when I had it.
Patty says
Was excited to try, but disappointed . Texture was sandy. Also, overkill on coconut flavor. However, the mix of spices was good, but didn’t remind me of CFA.
Kristi says
Just wondering if you ever found a suitable egg substitute for soaking the chicken? My son has a whey (which is in milk) and egg intolerance.
Laura Fuentes says
not that will make the mixture stick. sorry!
Sterling says
I am noshing on a fresh set that was dipped in coconut milk wash before the flour mixture. It’s shedding a bit more than the egg might, but they’re plenty coated.
Erin says
Hi! Do you think I could make these with ground chicken?? Thanks so much!
Laura Fuentes says
Not this recipe Erin. For ground chicken you are going to want to use this recipe. Enjoy!
JenniferQ says
Thank you for the great recipe and clear instructions. We made up 4 pounds of these tonight and they were gobbled up by my hungry family who felt they were being treated to the best dinner ever! Not having coconut flour, we whizzed up rice in the dry Vita-mix container until it was a flour. It seemed to work just fine, though I cannot compare it to your original recipe.
I am receiving inspiration from your approach. After 20 years of parenting, I still need inspiration for the daily question of “what’s for dinner?”! Thank you.
Stephanie Schneller says
I’m thrilled these were enjoyed at your house Jennifer! 4lbs! wow. that was one big family meal. I’m thrilled to provide you with kichen inspiration any day 🙂
Adrienne S. says
Laura,
You nailed this recipe! We had it for dinner last night. This tastes just like Chick Fil A and was a big hit with my family. Thanks for sharing!
Laura Fuentes says
I’m so glad it was a success! I hope you enjoy this recipe for many years to come.
Nicole says
My daughter is gluten, dairy & egg free. Would this work with a flax or chia egg substitute?
Looks delicious!
Laura Fuentes says
Nicole, I have not tried binding the “breading” with an egg substitute. Let me know if they work for you. Enjoy!
Alyson says
How do you get them to get crispy??? Mine turned out soggy and gritty 🙁
Laura Fuentes says
Did you bake them? I assume you did. You have to spray them with coconut oil spray prior to baking them otherwise they don’t bake well. For optimal results pan frying is the best.
Amy says
As a mom of four boys, I have to say, each one said, ” this is so yummy!”
Thanks for the great recipe!
Laura Fuentes says
I’m glad they loved the recipe Amy!
Kat says
We are just starting out GF. But we have a load of other allergies and coconut is one. What would you suggest for a replacement? We also have soy and nuts allergies. Thanks!
Laura Fuentes says
you can use a rice based gluten free all purpose flour mix. However, the texture won’t be the same. If you can find gluten free bread crumbs you can use those too.
JoAnn says
Hmmm…thinking I’ll try these with almond meal. I’ve had success using it to bread chicken strips before. We’ll see how it goes!
Laura Fuentes says
let me know how it works out!
Amy says
I made these, but I marinated the chicken with salt, spices and vinegar overnight for more taste. I have to say I was surprised by the lack of crisp and the “soggy sauce” of wasted coconut flour in my pan of expensive oil. I guess I was expecting it to be more like commercial nuggets. It’s a good alternative to the unhealthy fare in fast food restaurants though, but my kids eat chicken as is, don’t need it breaded or fried. Thanks for a gluten alternative for me to experiment.
Laura Fuentes says
Amy, some of the coconut flour will fall at the bottom of the pan. It’s just how it goes.
Robin says
These look fabulous! My grain free little guy will be so excited! Stupid question…..when you send them for lunch the next day do you warm them? Or straight from the fridge to the lunch box? Do you put a cold pack with them? Sorry…..I’m somewhat phobic about chicken 🙂
Laura Fuentes says
I send them straight from the fridge in the lunchbox. they sort of get eaten at room temperature. I’m more phobic about where their hands have been… (school bathrooms, desks, playground, noses….lol)
jess says
Just found these a couple of days ago and made them! In my haste I accidently put the seasoning in the egg wash…haha! But it turned out so darn tasty. My oil cooked off quickly so I had to keep adding more in between batches. Bummer. The taste is so good though and the texture of the “breading” is FUN
Lisa says
Can you put these in an air fryer instead of the frying pan?
Laura Fuentes says
Absolutely! preheat 400F for 5 minutes. Airfry at 400F for 8 to 10 minutes (this will vary by the size of your nugget pieces). Enjoy!
Susan says
Laura – I saw this link from your sweet potato tater tots on a Buzzfeed list of great sweet potato recipes and I had to laugh! I wish I had found this recipe 15 years ago when I had a picky eater, he would’ve eaten these up – now of course he’s a college freshman who runs, rock climbs, lifts weights and eats like a horse! So I especially appreciate your last comment about kids being resilient and don’t need to be catered to as much as we think, truly words of wisdom. Seems like a big problem at the time, but they usually do thrive and grow out of it! So grateful for the Internet and Pinterest and sensible, creative and fun blogs like yours, keep up the great work (now my husband has been told to try GF and these will be a fun, easy dinner to try). Thanks!
Laura Fuentes says
Susan, I am so glad I was able to “speak” to you with my comment! You’ll find lots of gf recipes on here since two of us in my family are gf. Here is to an easy transition into gluten free!
Xan says
I can’t wait to try this recipe. My son is so picky; it’s so hard to get him to eat chicken of any kind. My question, is it possible to send these nuggets to school warm. I haven’t been able to find anything out there that can keep food like that warm. Both my kids have allergies so I am always looking for great ideas! I love your website and can’t wait to order your book!
Laura Fuentes says
Hi Xan! I dont know if you own a thermos but here are the thermoses that I recommend. You can definitely send these warm to school inside a thermos. Remember that kids are very resilient and that they don’t really need to be catered to as much as we think.
Andrea says
What can I use instead of egg for the coating? I would really like to try these for my daughter, but she has an egg allergy. Also, how do You cook these from frozen? Do you thaw them and then fry as per the recipe instructions?
Laura Fuentes says
you can make a “flax” egg or use a commercial egg substitute and dip it in that, then proceed with the rest of the recipe as noted. To cook these from frozen, I’d leave them out on the counter for 5-10min to thaw them out while the oil or oven heats.
Lauren C says
What type of oil do you use to fry with?
Laura Fuentes says
I personally use coconut oil.
Nina says
I’ve made these twice now for my very picky, chicken-hating 8-year-old and they have been a huge hit!! The texture is fantastic and the nuggets come out so tender. I used half coconut flour and half tapioca starch as we can’t do too much coconut at a time. Also didn’t use eggs but dipped chicken in milk substitute before rolling in flour and it works great. I pan-fry in a little grapeseed oil. Thank you so much for offering more and more gluten- and grain-free recipes, they are perfect for my family!
Laura Fuentes says
Thank you for letting others know that they were a hit for you Nina!
LadyLep says
I discovered your website a while ago thru 100days of real food and love the ideas you have! Unfortunately my boys (13,10,8&3) are stuck in a rut and are not good about trying new foods. But these look really good! I was wondering if these have a coconut flavor? I don’t have coconut flour but I can probably get it from Whole Foods. I have coconut oil but have only used it once because I really don’t like coconut flavor, it tastes like suntan lotion to me… 🙂
Laura Fuentes says
this won’t taste like coconut but it’s the coconut flour that gives it the chick-fil-a breading like texture. Of course, you can fry them in vegetable oil if you like.
Susan says
Just found your blog yesterday (thanks to 100daysofrealfood.com) and am loving it! Ordered your cookbook, too! 🙂 I plan to try these nuggets tonight. Quick question, though – can I cook prior to freezing them and then just heat the frozen nuggets up in the toaster oven? Or do you think they wouldn’t have the crispness to them? Thanks!
Laura Fuentes says
Hi Susan! you can cook and freeze them. Just thaw them out and then toast them. otherwise, you’ll have burnt nuggets and frozen centers.
Suzanne says
I tried these tonight and our 6 year old daughter loved them as much as I did!! Thank you for a great gluten-free recipe. I’ll be making these again soon.
Laura Fuentes says
So glad it was a winning recipe at your house!
Mindy says
These are delicious! Thank you! Have you ever tried baking them instead? I want to pass this recipe along to my sister, but I’m afraid pan frying might be too much for her at this point. She is just getting started with this real food cooking thing and I don’t want her to set the kitchen on fire. 🙂
Thanks!
Laura Fuentes says
I’m thrilled you loved them Mindy! Yes, I’ve tried baking them but they don’t turn crispy unless they are coated with oil spray. Can she pan fry them (with less oil than here) and then transfer them to the oven for another 10min to cook them through after? Otherwise, these coconut chicken strips (she can omit the coconut) are just like Cane’s and they are baked 🙂
Jennifer says
Yes we can – thank you! I appreciate your quick response – can’t wait to try these!
Jennifer says
My son has an egg allergy – any suggestions for a wash other than egg?
Thanks and looking forward to trying these!
Laura Fuentes says
Can you do milk? You’ll need the coating to stick to something “wet” or I’m guessing a flax egg will work too.
Kris says
Would a different grain free flour such as Almond or Chestnut work instead of Coconut Flour?
Laura Fuentes says
the Almond flour didn’t “stick” for me. You’d have to do the traditional egg wash first, then bread with almond/chestnut. When you use the coconut flour you skip that step completely.
Pinero Paulette says
Hi!
Were can I get that small white box “stage” or what is the correct name for it.
Thanks!
Laura Fuentes says
Paulette, this is the one I have.
Grecia says
Hello ! I was wondering if I could ” bake ” instead of frying the chicken nuggets for this recipe
Laura Fuentes says
I am sure you could but they won’t be crispy and the crust won’t be as good.
susan says
I made some recipe I found for baked parmesan chicken nuggets and they were perfectly crispy. I think the recipe may have called for dipping the meat in olive oil first. They were really good though. The kids loved them and so did I.
Laura Fuentes says
as long as you liked them… these are not dipped in oil though, just pan fried.
Jenna says
I am just beginning my journey with eating G-free. I am the only one in my family that needs gluten free food, so most of the time, if the food I am fixing for the family is NOT gluten free, I just eat something else. I am excited to try this recipe for several reasons. 1. It’s Gluten Free! 2. As a family, we LOVE Chick-Fil-A. 3. I had taken a couple BSCBs out of the freezer for dinner, but had no idea what I was going to make them with them. Now I do!
I only have one question. I have an “all-purpose” gluten free flour. It is rice flour based. Do you know, will rice flour work for these nuggets? Thanks for any knowledge or experience shared!
Laura Fuentes says
Jenna, if you use a gluten free flour you won’t get a “breaded” feel without bread crumbs. In other words, you’ll need to bread them as you would traditionally, all purpose flour, then egg, then bread crumbs. When you use coconut flour (as shown here) it’s a single step breading process. egg wash, coconut flour, period. It’s the coconut flour that make them have the same texture as CFA. Will it work the other way? sure. but not with all purpose flour alone.
mom of 5 says
laura,
made these yesterday for my kids and they LOVED them! thanks for sharing this recipe with my family!!!
I laughed when I read your comment about overcooking the chicken. my husband was so accustomed to eating dry chicken when we first met that he always insisted that my chicken was ‘raw’ since it was so juicy! I had to buy a meat thermometer to prove the chicken was perfectly cooked to 165′! 🙂
susan says
How do you get the chicken nuggets cooked fully without getting them dry? I’m so afraid of salmonella that I always overcook chicken to make sure it’s safe. Do you put a meat thermometer into every nugget? I don’t mean to sound ignorant but I love things like chicken piccata and making my own nuggets but I’m just paranoid, especially of kids eating undercooked chicken.
Thanks,
Susan
Laura Fuentes says
Susan, it’s funny you asked…. I typically use a food thermometer in the thickest pieces… and when it says 165-170 they are good! 🙂
aimeedewar says
My kids are excited to try these. Question: in the pics the nuggets look bigger than 1/2″ cubes stated in the recipe. Is the 1/2′ right? Thanks, Aimee
Laura Fuentes says
Aimee, 1/2 inch high give or take. Of course, you could make these into strips as well. the picture is a closeup and my son help me cut it… give or take… since nuggets are not an exact science. 🙂
mom of 5 says
laura, thanks for the response and for letting me know to add breadcrumbs. maybe thats why my homemade tenders don’t turn out as expected! i’m going to make these tonight for dinner.
i have heard that chik fil a soaks their chicken in buttermilk to keep the meat moist. is there any truth to that? will soaking in buttermilk make a difference? thanks again!
Laura Fuentes says
I don’t think soaking in buttermilk makes a difference…. other people soak them in pickle juice too. I find that not over cooking your chicken is the most helpful way to having juicy tenders. next time you are out and about… get some coconut flour. or get it on amazon. it’s not that expensive and it gives it the exact texture! plus it saves you a step!
Elizabeth says
I made this tonight. The only thing I added was that I brined the chicken and pounded it to make it a softer texture (one of my kiddos has texture issues), My family LOVED it. My husband (who hardly ever takes leftovers with him for lunch) said he’d take them for his lunch. He also said that he didn’t need the honey mustard he normally eats with his nuggets because of the flavor. Thanks so much.
Laura Fuentes says
So glad your entire family loved these!
Taneenart says
What kind of coconut oil do you use to fry them in? Refined or unrefined? I have the unrefined one at home but I just want to know if the coconut smell will be too much to fry these little cuties in.
Laura Fuentes says
Either. It won’t. the coconut smell sort of cooks off… if that makes any sense.
mom of 5 says
my kids LOVE chik fil a, and it’s the only place i’ll take them to eat out since its ‘real’ chicken, not processed nuggets like other fast food places might serve. but with 5 *starving* kids, it’s very expensive, so we only go a few times a year. i had always heard that chik fil a soaked their nuggets in buttermilk to keep them so moist. have you ever heard that?
i can’t wait to try this recipe tomorow for dinner! you said regular flour would work, right? i don’t have coconut flour on hand. but if this is a success, i may have to get some! 🙂
Laura Fuentes says
yes, regular flour will work but don’t expect it to have the same “texture” at all. you’ll need to add breadcrumbs too.
Laura N. says
Just wondering if you find this lunchbox to truly be leak proof? I am shopping for next school year and a new Kindergarten student!! Thank you for your input.
Laura Fuentes says
I do. These are all of the lunchbox supplies I use. 🙂
Stephanie says
My kids love Chik fil a, Im going to have to try this recipe!
Amy Hamer says
Love this idea! How do you cook the frozen nuggets, though? Thanks for all you do!
Laura Fuentes says
Same way you’d cook any other frozen nuggets… they take a bit longer to fry though. Since I make a plan for the week, I usually take them out the night before and they thaw overnight in the fridge.
Adriana says
Is it better to freeze them cooked or uncooked?
Laura Fuentes says
I freeze uncooked. Just like on the video.
Kelly E says
Lauren I just LOVE the photo your son took! A budding photographer. So excited to try this recipe. I HATE cooking but I want my kids to eat better so I’m leading by example! Wish me luck! ~ Kelly E
Laura Fuentes says
Thanks Kelly! They freeze great. Make a big batch and you have them for later.