Gluten Free Chicken Nuggets that taste just like Chick-fil-a. You can make them with wheat flour too, so either way, this recipe is a…
I will admit I am a Chick-fil-a nugget junky. Of course, worse than the nuggets, I am addicted to those amazing waffle fries. Seriously, I go there too often and lately I have been trying to just stick with a side salad or fruit instead of the fries but they call to me in my sleep. I know that is just sad, but what can I say, it is the life of an addict.
As soon as I went gluten free I had that sudden realization that I could no longer pick up a box of my favorite nuggets. Luckily, about this time is when they introduced grilled nuggets, so I have come to enjoy those, but I still long for those crispy nuggets.
Thankfully I was able to make my own version of their nuggets only gluten free. I also realized how easy they actually are to make at home. Now, my version is likely not exactly like theirs, but it is extremely close.
I know they use peanut oil; however, I opted for a vegetable oil because we have peanut allergies in our family. I try to avoid having that oil in our home since the kitchen would quickly become cross-contaminated.
These would go perfectly paired with your favorite dipping sauce. I love their Polynesian Sauce, which is next on my list to try to make at home.
These nuggets are as simple as switching the flour from an all-purpose flour to a gluten free all-purpose flour.
I was happy to see that even my picky eater loved these at least the first day, the next day he decided he was over chicken. Nice, right? That is just a day in the life of a picky eater.
Now, are you ready for a little bite of heaven with these nuggets? I will note that I prefer minimal salt so if you like them saltier, by all means add a bit more. I basically adapted my recipe for Oven Fried Chicken to make these nuggets adding a few extra steps, and frying of course.
Make your lunch a little healthier by pairing these nuggets with a Strawberry Spinach Salad or Broccoli Slaw.
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Gluten Free Chicken Nuggets Recipe
Ingredients
- 2 Boneless Skinless Chicken Breast large and cut into chunks
- 3/4 cup Milk
- 1/4 cup Dill Pickle Juice
- 1 Egg beaten
- 1 cup All-Purpose Gluten Free Flour
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 1/4 teaspoon Black Pepper
- Vegetable Oil or peanut oil for frying
Instructions
- In a Ziploc bag, combine the milk, pickle juice, and egg.
- Place the chicken inside the bag, seal, and let this marinade at least 4 hours or overnight. Be sure to place it inside another bowl or pan in case it leaks.
- Once you are ready to cook the chicken, combine the flour, salt, paprika, and ground pepper in another Ziploc Bag.
- Take the chicken out of the marinade, letting the excess marinade drip off it and then place it inside the bag with the flour mixture.
- Seal and shake the bag so that all the chicken is well coated with the mixture.
- In a medium sized saucepan, pour the oil so that it is about 2-4 inches high. Place a candy thermometer in the pan to measure the heat. Let this heat until it has reached 350°F.
- Shake the excess off each piece of chicken and carefully drop in the oil when it is hot enough, letting it fry for about 8 minutes or until crispy.
- Repeat for all chicken nuggets, you may have to add additional oil depending on the amount you use.
- Once they have been fried, place them on a paper towel lined plate to allow the extra oil to drip off.