Gluten Free ChickfilA Nuggets

Y’all, does anything scream “Friday night” quite like a crispy chicken nugget? In my house, it’s practically a food group! But with my youngest now needing gluten-free options, our usual fast-food runs were getting tricky. So, like any self-respecting Texas mama, I took matters into my own hands. After countless batches (and very happy taste testers!), I’ve cracked the code for unbelievably delicious gluten-free Chick-fil-A chicken nuggets right here in my kitchen. I promise, these little bites of heaven will have your family cheering – and you’ll feel good knowing exactly what’s in them! This recipe delivers tender, juicy chicken with that signature pickle-brined flavor and that iconic crunchy coating. Get ready for some serious nugget bliss!

Why This Recipe Works

Let’s be honest, we’re all busy. That’s why I specifically designed this gluten-free chicken nugget recipe with weeknight dinners in mind. It’s a winner because:

• It’s quick: From start to finish, you can have these nuggets on the table in under an hour.
• It’s kid-approved: My kids gobble these up faster than I can make them! The familiar flavor and fun shape make them an instant hit.
• It uses simple ingredients: No fancy, hard-to-find ingredients here. You probably already have most of what you need in your pantry.
• It is Gluten-Free: It’s nice to be able to give my children a gluten-free meal that taste great!

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup pickle juice (from your favorite dill pickles)
• 1 large egg
• 1/2 cup milk (dairy or non-dairy)
• 1 1/2 cups gluten-free all-purpose flour blend (I like Bob’s Red Mill 1-to-1)
• 1/4 cup powdered sugar
• 2 tablespoons cornstarch
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for a little kick)
• Salt, to taste
• Vegetable oil, for frying

Ingredient Notes

A few key ingredients make these nuggets truly special:

• Pickle Juice: Don’t skip this! It’s the secret ingredient that gives Chick-fil-A nuggets their signature tang and helps tenderize the chicken.
• Gluten-Free Flour Blend: I’ve had the best results with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. It has a great texture and doesn’t leave a gritty aftertaste. If using a different blend, make sure it contains xanthan gum.
• Powdered Sugar: This may sound odd, but a touch of sweetness helps balance the savory flavors and creates that craveable Chick-fil-A flavor profile.
• Spices: Don’t be afraid to adjust the spices to your liking. If you want more heat, add more cayenne pepper. For a smoky flavor, try smoked paprika.

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, combine the chicken pieces and pickle juice. Make sure all the chicken is submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful and tender the chicken will be.
2. Prepare the Egg Wash: In a separate bowl, whisk together the egg and milk until well combined. Set aside.
3. Mix the Dry Ingredients: In a large shallow dish (like a pie plate), whisk together the gluten-free flour, powdered sugar, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt. Make sure there are no lumps.
4. Dredge the Chicken: Remove the chicken from the pickle juice marinade and discard the marinade. Dip each piece of chicken into the egg wash, letting any excess drip off. Then, dredge the chicken in the flour mixture, pressing to make sure it’s fully coated on all sides. Place the coated chicken on a wire rack.
5. Heat the Oil: Pour about 2 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature.
6. Fry the Nuggets: Carefully add the chicken nuggets to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C).
7. Drain and Serve: Remove the fried chicken nuggets from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Season with salt to taste. Serve immediately with your favorite dipping sauces!

Storage & Meal Prep

Got leftovers? No problem! These gluten-free chicken nuggets store well and can be easily reheated.

• Storage: Store cooled chicken nuggets in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: For the crispiest results, reheat the nuggets in a 350°F (175°C) oven or air fryer for 5-7 minutes, or until heated through. You can also microwave them, but they won’t be as crispy.
• Make-Ahead: You can dredge the chicken nuggets in the flour mixture ahead of time and store them in the refrigerator for up to 24 hours. This is a great time-saver on busy weeknights. Just be sure to bring them to room temperature for about 15 minutes before frying.
• Freezing: For longer storage, you can freeze the cooked chicken nuggets. Let them cool completely, then arrange them in a single layer on a baking sheet lined with parchment paper. Freeze for about 2 hours, or until solid. Then, transfer the frozen nuggets to a freezer-safe bag or container and store them for up to 2-3 months. Reheat from frozen in a 375°F (190°C) oven or air fryer until heated through.

Substitutions & Variations

Want to tweak this recipe to fit your dietary needs or flavor preferences? Here are a few ideas:

• Dairy-Free: Use your favorite dairy-free milk in place of the regular milk in the egg wash.
• Spicy Nuggets: Add an extra pinch of cayenne pepper to the flour mixture for a spicier kick. You can also add a dash of hot sauce to the egg wash.
• Herb-Infused: Add some dried herbs, like thyme, rosemary, or oregano, to the flour mixture for a more complex flavor.
• Air Fryer Version: For a healthier option, you can air fry these nuggets instead of frying them in oil. Preheat your air fryer to 400°F (200°C). Place the dredged chicken nuggets in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 8-10 minutes, flipping halfway through, until golden brown and cooked through. I have tested it and it tastes just as good!

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will result in a slightly more tender and flavorful nugget, but chicken breasts work great too. Just be sure to trim any excess fat from the thighs before cutting them into pieces.

How do I know when the chicken nuggets are cooked through?

The best way to check for doneness is to use a meat thermometer. The internal temperature of the chicken should reach 165°F (74°C). If you don’t have a meat thermometer, you can cut one of the nuggets open to check that the chicken is no longer pink inside.

What kind of oil is best for frying?

Vegetable oil, canola oil, or peanut oil are all good choices for frying chicken nuggets. They have a high smoke point and neutral flavor.

Can I bake these instead of frying?

While baking will work in a pinch, you won’t get the same crispy texture as frying. If you want to bake them, preheat your oven to 400°F (200°C). Place the dredged chicken nuggets on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.

Are these nuggets kid-friendly?

Definitely! My kids absolutely love these gluten-free chicken nuggets. They are a great way to get a nutritious meal on the table that kids will actually enjoy.

What dipping sauces go well with these nuggets?

The possibilities are endless! Some of our favorites include honey mustard, barbecue sauce, ranch dressing, and sweet and sour sauce. My kids even enjoy them with a little ketchup.

Can I make these without the powdered sugar?

Yes, you can omit the powdered sugar if you prefer a less sweet flavor. However, the small amount of sugar really enhances the overall taste and balances the savory spices, so I recommend including it if possible.

Print