Gluten-Free Chick-Fil-A Nugget Copycat
Crispy, crunchy Gluten-Free Chicken Nuggets are back on the menu, thanks to this revamped Otto's Cassava Flour version! An easy brine coupled with a delicious blend of spices keep the chicken tender, juicy and oh-so-flavorful. (Recipe by @coffee.with.kindra)
4 hours
5 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 139 |
| Fat: | 4 g |
| Carbohydrates: | 16 g |
| Protein: | 9 g |
| Cholesterol: | 26 g |
| Sodium: | 321 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Calculated for total recipe. | |
Serves: 12-14
Ingredients
- 1 lb1 lb1 lb Chicken Breast, diced into small cubes
- 1 cup1 cup1 cup Dill Pickle Juice, for brine
- 111 Egg
- 1 cup1 cup1 cup Milk, of choice
- 1 1/2 cups1 1/2 cups1 1/2 cups Cassava Flour, (Otto's Naturals - Cassava flour)
- 2 Tbsp2 Tbsp2 Tbsp Paprika
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 1 tsp1 tsp1 tsp Chili Powder
- Salt, to taste
- Black Pepper, to taste
- Extra Virgin Olive Oil, for frying
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Soak chicken in pickle juice for 4 hours (this brines the chicken).
- Mix egg with milk in a medium bowl.
- Drain pickle juice from chicken.
- Put chicken in egg/milk mixture. Soak while preparing next step.
- In a large Ziploc, mix Otto's Naturals - Cassava flour and seasonings.
- Heat oil on medium or to 375 degrees.
- Add chicken to flour bag, zip shut and toss to coat chicken evenly.
- Cook chicken in oil in small batches, turning to cook evenly. Nuggets will cook in 3-4 minutes.
- Drain on paper towels. Enjoy!
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.