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.
Kitchen Tools I use for this recipe:
Cast Iron Skillet:
Baking Sheet Wire Liners:
Glass Mixing Bowls:
- 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
- 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 marinaded 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.
- Shake off excess powder and place on lined baking sheet
- 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
- Serve with Whole30 Compliant Ketchup or Ranch Dressing
If you’re thinking about doing a Whole30, join my Facebook Accountability Group! I will be posting recipes and meals, humor, and encouragement for anyone who needs it!
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