Gluten Free Southern Chicken Nuggets

It’s no huge secret that one of the tricks to Chick-Fil-A’s chicken nuggets is pickle juice. I love those nuggets, but I’ve figured out a way to make something similar at home. Not that these are much healthier, but I’ve found a way to lighten them up a bit. I’m still planning to fry them using good old peanut oil tonight, but I have used coconut oil many times and it comes out just as tasty and actually has a bit more crunch. I was first inspired to make this using a paleo recipe I found on the Internet. While it’s a great recipe, I changed a few things into what I think is better.

1 1/2lbs chicken breast tenders
1/2 cup dill pickle juice
1/2 cup buttermilk
1 cup rice flour
1 cup tapioca starch.
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/4 tsp cayenne pepper
3-4 heaping tablespoons coconut oil for frying (or 1.5-2 inches deep of peanut oil)

Cut the chicken into bite sized pieces and place in a plastic zip top bag. Cover the chicken with buttermilk and pickle juice, place in the fridge, and marinate for 2 hours.

Remove chicken from fridge. Mix in a separate zip top bag, the rice flour, the tapioca starch, and the spices. Close bag and mix well. Heat a cast iron, or deep skillet with the oil on medium high heat. By the handful, remove the chicken from the brine and add to the flour mixture. Shake well to coat all the chicken.

Fry in small batches just a few minutes (about 4mins) per side. Drain on paper towels on a plate. Serve with your favorite sauces. Serves 4.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s