Whole30 Chick-Fil-A Chicken Nuggets
To say I love Chick-Fil-A Chicken Nuggets is an understatement. I am obsessed! I even tried to convince my husband to have them cater our wedding. It would have been a dream come true. Surrounded by those who loved me in a gorgeous dress and eating my favorite food. I was vetoed which was probably the right decision as crystal chandelier and chicken nuggets just don’t mix.
Now that you now the extent of my obsession, you can understand my the overwhelming joy I felt when I found Whole30 Chick-Fil-A Chicken Nuggets. Clearly, the atmosphere is all wrong, but the taste is on point.
Whole30 Chick-Fil-A Chicken Nuggets meal would not be complete without french fries and dipping sauces. You are in luck! I have Whole30 compliant options for both:
- Dipping Sauces: Whole30 Ketchup and Whole30 Ranch
- French Fries: Whole30 Steak Fries
Whole30 Chick-Fil-A Chicken Nuggets Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1/2 Cup Dill Pickle Juice
- 2 eggs, Beaten
- 1 can Full-Fat Coconut Milk
- 1/2 C. Arrowroot Powder
- 2 Tbls Paprika
- 2 tsp garlic powder
- 1/4 tsp cayenne pepper
- salt and pepper to taste- I like to use sea salt
- 1/2 Cup coconut oil for frying
Recipe for Whole30 Chick-Fil-A Chicken Nuggets
- First, prepare the chicken by dicing into 1-2 inch cubes
- Add diced chicken and pickle juice to a mixing bowl and cover
- Refrigerate for at least 6 hours and up to 24 hours
- After chicken has marinated in pickle juice, drain pickle juice from bowl and add coconut milk and beaten eggs to the chicken
- Toss the chicken in the mixture and let sit for at least 5 minutes
- Mix the dry ingredients- arrowroot powder, salt & pepper, garlic powder, cayenne, and paprika in a shallow pan
- Add batches of chicken to the dry ingredients. Make sure to cover each piece of chicken completely with dry ingredients.
- Heat a cast iron skillet with the coconut oil on medium-high heat
- Once the oil is hot, add one batch of chicken at a time
- Do not crowd the chicken- this will take 3 or 4 batches- and make sure to turn each piece individually once the crust has browned, about 3 or 4 minutes per side
- Drain cooked chicken on a drying rack over a baking sheet
- Keep cooked chicken warm in the oven at 170 degrees
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