Ingredients
Equipment
Method
- In a medium bowl, combine the cubed chicken breast with buttermilk and pickle juice. Stir well to ensure all the chicken pieces are coated. Let this marinate for at least 15 minutes, or up to 4 hours in the refrigerator, to tenderize the chicken and infuse it with flavor.1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes, 1 cup buttermilk (or dairy-free alternative), 1 tablespoon pickle juice (from dill pickles)
- In a shallow dish or pie plate, whisk together the gluten-free all-purpose flour, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper (if using). This seasoned flour blend is the first layer for our crispy coating.1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper
- In a separate shallow dish or pie plate, combine the gluten-free breadcrumbs or panko, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to evenly distribute the seasonings throughout the breadcrumbs.2 cups gluten-free breadcrumbs or panko-style breadcrumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Have your marinated chicken, the seasoned flour mixture, and the seasoned breadcrumb mixture ready. You'll be working in batches.
- Remove one piece of marinated chicken from the buttermilk mixture, allowing excess liquid to drip off gently. Dredge the chicken piece thoroughly in the seasoned flour mixture, ensuring it’s fully coated. Shake off any excess flour.1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes, 1 cup buttermilk (or dairy-free alternative)
- Dip the floured chicken piece back into the buttermilk mixture briefly, allowing excess to drip off. Then, immediately transfer it to the breadcrumb mixture. Press the breadcrumbs onto the chicken piece firmly to ensure a thick, even coating. Place the coated chicken pieces on a clean plate or baking sheet. Repeat this process for all the chicken pieces.1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes, 1 cup buttermilk (or dairy-free alternative), 2 cups gluten-free breadcrumbs or panko-style breadcrumbs
- In a large, heavy-bottomed skillet or Dutch oven, heat about 1.5 inches of vegetable or canola oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a tiny pinch of breadcrumbs in; they should sizzle immediately.Vegetable oil or canola oil, for frying
- Carefully place a batch of coated chicken nuggets into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy nuggets. Fry for 4-6 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- Using a slotted spoon or spider strainer, remove the fried nuggets from the oil and place them on a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain and helps maintain crispiness. Sprinkle with a little extra salt immediately while they are still hot for enhanced flavor.
- Fry the remaining batches of nuggets in the same manner, ensuring the oil returns to 350°F (175°C) between batches. Serve your hot, crispy Gluten Free Chick-fil-A Nuggets immediately with your favorite dipping sauces!
Notes
Allow cooked nuggets to cool completely before storing. Reheat in oven or air fryer for best crispiness. Avoid microwave.