Whole30 Chick-Fil-A Chicken Nuggets

whole30 chicken nuggets

I have to admit that while we don’t eat out much even while not on Whole30, I do love Chick-Fil-A Chicken Nuggets. Part of my love for them is DEFINITELY the superb service and clean facilities at Chick-Fil-A….and part of it is the excellent quality of chicken and perfect breading you get with every.single.bite. 



I wanted to find a recipe that my toddlers would love that also complies with our new Paleo lifestyle….I searched high and low and finally found a recipe from The Domestic Man that we liked and I have been tweaking it ever since. 

The key to the perfect chicken nugget, I have found, is making sure that you give it enough time to marinade fully. Letting chicken marinade is important because the enzymes on the outside will start to break down allowing for batter to stick to it…but this takes time. Give yourself at LEAST 6 hours of marinading time but preferably 12-24. This is one of those dinners that I prep and get ready the night before and it is so, so worth the extra planning. 


Whole30 Chick-Fil-A Chicken Nuggets
Perfectly breaded and Whole30 Compliant Chick-Fil-A Chicken Nuggets
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Prep Time
6 hr
Cook Time
20 min
Prep Time
6 hr
Cook Time
20 min
2571 calories
29 g
1143 g
135 g
306 g
94 g
1545 g
1821 g
2 g
0 g
29 g
Nutrition Facts
Serving Size
1545g
Amount Per Serving
Calories 2571
Calories from Fat 1163
% Daily Value *
Total Fat 135g
208%
Saturated Fat 94g
471%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 19g
Cholesterol 1143mg
381%
Sodium 1821mg
76%
Total Carbohydrates 29g
10%
Dietary Fiber 4g
15%
Sugars 2g
Protein 306g
Vitamin A
66%
Vitamin C
10%
Calcium
31%
Iron
149%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lbs boneless, skinless chicken breasts
  2. 1/2 Cup Dill Pickle Juice
  3. 2 eggs, Beaten
  4. 1 can Full-Fat Coconut Milk
  5. 1/2 C. Arrowroot Powder
  6. 2 Tbls Paprika
  7. 2 tsp garlic powder
  8. 1/4 tsp cayenne pepper
  9. salt and pepper to taste- I like to use sea salt
  10. 1/2 Cup coconut oil for frying
Instructions
  1. First, prepare the chicken by dicing into 1-2 inch cubes
  2. Add diced chicken and pickle juice to a mixing bowl and cover
  3. Refrigerate for at least 6 hours and up to 24 hours
  4. After chicken has marinaded in pickle juice, drain pickle juice from bowl and add coconut milk and beaten eggs to the chicken
  5. Toss the chicken in the mixture and let sit for at least 5 minutes
  6. Mix the dry ingredients- arrowroot powder, salt & pepper, garlic powder, cayenne, and paprika in a shallow pan
  7. Add batches of chicken to the dry ingredients. Make sure to cover each piece of chicken completely with dry ingredients.
  8. Heat a cast iron skillet with the coconut oil on medium-high heat
  9. Once the oil is hot, add one batch of chicken at a time
  10. 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
  11. Drain cooked chicken on a drying rack over a baking sheet
  12. Keep cooked chicken warm in the oven at 170 degrees
Notes
  1. Serve with Whole30 Compliant Ketchup or Ranch Dressing
Adapted from The Domestic Man
beta
calories
2571
fat
135g
protein
306g
carbs
29g
more
Adapted from The Domestic Man
The Hungry Mommy http://thehungrymommy.com/
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