The challenge… Homemade Chick-Fil-A nuggets, without the junk (because the fast-food kind contains everything from MSG to trans-fats– eek!). Oh, and they need to be low-carb, free from junk, and equally as delicious.
Join Nutritionist Bella Grace as she shows you how to make your favorite chicken nuggets at home, PLUS a copycat Chick-Fil-A sauce without the soybean oil and other nasties. This recipe contains only real food ingredients and the nuggets are baked, not fried, making them no-mess, easy, and healthy. Enjoy!
Prep Time: 25 min.
Cook Time: 20 min.
Total Time: 45 min.
For the nuggets:
- 1 lb. chicken breasts, boneless and skinless, cut into 1-inch cubes
- 1/2 cup pickle juice
- 1 egg
- 1 tablespoon coconut milk, full-fat
- 1 tablespoon pickle juice
- 1/2 cup almond flour
- 2 tablespoons arrowroot powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
For the sauce:
- 2 tablespoons raw, local honey
- 1 tablespoon yellow mustard
- 2 tablespoons Dijon mustard
- 1/4 cup avocado oil mayo
- 2 tablespoons barbecue sauce (no sugar added)
- 2 teaspoons lemon juice
Preheat the oven to 425F and line a large baking tray with a silicone liner or parchment paper.
Add diced chicken breast to a large bowl, along with 1/2 cup pickle juice. Transfer to the fridge and marinate for 1 hour, or overnight.
In a shallow bowl, add an egg, coconut milk, and 1 tablespoon pickle juice. Mix together. Set aside.
In another large bowl, add almond flour, arrowroot powder, onion powder, garlic powder, oregano, salt, pepper, and paprika. Mix together.
Bread the chicken by adding each nugget to the egg mixture, followed by the almond flour mixture, and then add them to the baking tray.
Repeat until all chicken has been breaded and then bake nuggets in the oven for 20 minutes, turning halfway through to ensure even cooking.
While the nuggets are cooking, make your sauce by adding honey, yellow and Dijon mustard, mayo, barbecue sauce, and lemon to a small bowl and whisking until smooth.
Remove the nuggets from the oven, let cool slightly, and then serve with sauce.