Chick-Fil-A Copycat Chicken Nuggets (Gluten Free, Grain Free)

If you love Chick-Fil-A nuggets but want a gluten-free version you can make at home, this copycat recipe is such a fun one to try.

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• Why This Recipe Works
• Ingredients
• Instructions
• Gluten-Free Chick-Fil-A Style Chicken Nuggets Recipe
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These nuggets are crispy on the outside, juicy on the inside, and have that signature tangy flavor thanks to a dill pickle juice marinade. They're naturally gluten-free and can easily be made paleo-friendly.

This recipe was originally developed by Russ Crandall of The Domestic Man. Years ago, we did a recipe swap, and this gluten-free nugget recipe was his contribution. I loved it so much I had to share it here, too.

Perfect for game day, parties, or honestly just when you're craving nuggets.

Why This Recipe Works

The secret to that classic Chick-Fil-A flavor?

Pickle juice.

Marinating the chicken in dill pickle juice tenderizes it and adds that subtle tangy flavor that makes these nuggets so addictive.

Instead of traditional flour, this recipe uses potato starch, tapioca starch, or arrowroot starch for a crisp coating that keeps everything gluten-free.

Ingredients

• 2 lbs boneless skinless chicken breasts
• ¼ cup dill pickle juice
• 1 egg
• 2 tablespoon buttermilk or cream (I used organic heavy cream)
• ¼ cup tapioca or potato or arrowroot starch (I went with Bob's Red Mill Potato Starch)
• 1 tablespoon paprika
• 1 teaspoon each salt & black pepper
• ½ teaspoon garlic powder
• 1 dash ground cayenne pepper
• ½ cup coconut oil or lard for frying

Instructions

1. Prep the Chicken

Cut chicken breasts into bite-sized chunks (about 1-inch pieces).

2. Marinate

Place chicken in a zip-top bag and add pickle juice. Marinate in the refrigerator for 1 hour.

3. Add Egg Mixture

Drain excess pickle juice. Beat egg and buttermilk (or cream) together and add to the bag. Let sit for 5 minutes.

4. Mix Dry Ingredients

In a bowl, combine starch, paprika, cayenne, garlic powder, salt, and pepper.

5. Coat the Chicken

Drain any remaining liquid from the bag. Add dry mixture to the bag and massage until evenly coated.

6. Fry

Heat oil over medium heat. Fry chicken in batches (don't overcrowd the pan) for a few minutes per side, until golden brown and cooked through.

7. Drain & Serve

Transfer nuggets to a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce.

Chicken should reach 165°F internally.

Final product!

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