Baby it’s cold outside…like so cold you don’t want to get out of your jammies or leave the house. Being that it’s the last day of winter break, that is exactly what we did. Ok I did manage to take a shower and get dressed. The kids however it was a jammies all day kind of day. Because it was so cold and chilly all I wanted to cook for dinner was some good ‘ole comfort food.
As we allergy moms know cooking allergy “free” is a challenge at times and when you find a recipe that is family approved you want to shout it from the roof tops. This recipe is it for us. Everyone in my family loves these nuggets. In fact my husband and I usually fight over who gets the last one! Therefore these homemade nuggets are in our regular rotation.
Make these and pair with your favorite side dish and you’re good to go! Everyone will be happy I promise.
Start by cutting your chicken breasts into small bite sized pieces and place into a freezer bag. Add the milk, plain yogurt and pickle juice to the bag and let marinade for 30-60 mins.
Meanwhile mix the dry ingredients in a large bowl. Transfer the chicken to the bowl with the dry ingredients and mix well to coat the chicken. I add the wet nuggets In a couple batches. Heat 1/2 of your oil in a large skillet over medium high heat. Test your oil by putting a pinch of flour into the skillet, if it sizzles you are ready to go! Add your nuggets to the oil and let cook for 3- 4 mins per side. I check the color before flipping. They will have a really pretty golden color when ready.
Once both sides are golden brown remove from the oil and let rest on a paper towel. Continue with your next batch if you have more breaded nuggets to cook. If you don’t its time to serve up and ENJOY!
Allergy Friendly Copycat Chick-Fil-A Nuggets
Ingredients
- 2-3 large chicken breasts
- 3/4 cup coconut milk
- 1/4 cup pickle juice
- 1/4 cup plain dairy free yogurt
- 1.5 cup gluten free all purpose flour
- 3 tbsp powdered sugar
- 2 tsp salt
- 1 tsp pepper
- 1 cup avocado oil
Instructions
- Cut the chicken breasts into bite size chunks and place them into a large freezer bag.
- Add coconut milk, pickle juice and yogurt to the the bag. Seal the bag, massage the marinade into the chicken. Let the chicken rest in the bag for 30-60 minutes in the refrigerator.
- Mix together the dry ingredients in a large bowl.
- Transfer the chicken chunks to the bowl with a slotted spoon and mix well to coat.
- Add oil to a large skillet on medium-high heat.
- Add nuggets in batches to the oil and let cook for 4 mins per side. I check the color before flipping, it should be a nice golden brown.
- Once both sides are golden, remove from the oil and let rest on a paper towel.
- Enjoy!
