Food, Whole30

Whole30 Chick-Fil-A 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. 
Kitchen Tools I use for this recipe:
Cast Iron Skillet:
Baking Sheet Wire Liners:
Baking Sheet:
Glass Mixing Bowls:

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
Amount Per Serving
Calories 2571
Calories from Fat 1163
% Daily Value *
Total Fat 135g
Saturated Fat 94g
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 19g
Cholesterol 1143mg
Sodium 1821mg
Total Carbohydrates 29g
Dietary Fiber 4g
Sugars 2g
Protein 306g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  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
  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. Shake off excess powder and place on lined baking sheet
  9. Heat a cast iron skillet with the coconut oil on medium-high heat
  10. Once the oil is hot, add one batch of chicken at a time
  11. 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
  12. Drain cooked chicken on a drying rack over a baking sheet
  13. Keep cooked chicken warm in the oven at 170 degrees
  1. Serve with Whole30 Compliant Ketchup or Ranch Dressing
Adapted from The Domestic Man
Adapted from The Domestic Man
The Hungry Mommy

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Whole30 chick-fil-a chicken Nuggets
Whole30 chick-fil-a chicken Nuggets
Whole30 chick-fil-a chicken Nuggets
Whole30 chick-fil-a chicken Nuggets



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