Defined Dish Chicken Nuggets

This Whole30 chicken nuggets recipe is a defined dish of chicken nuggets inspired by the method that is used at Chick-Fil-A that is super tender. It includes flavorful nuggets with a cream, smoked, light sweet dipping sauce that takes this all over the edge. These paleo chicken nuggets are tender and crispy. It is a favorite Whole30 chicken recipe.

Real chicken cut into small pieces, tossed in some sort of coating then fried up quickly in the cast-iron skillet, and dipped in Whole30 dump ranch dressing.

These were inspired by the bizarre but amazing process Chick-Fil-A follows to produce super tender and flavorful chicken nuggets. Pickle juice, toss in sugar and then fry in a pressure cooker. Then just marinate the chicken in the juice of pickle and tossed it beat a coconut flour-spiked mixture, then pan-fried the nuggets really quickly so keep things tender and delish.

Flavorful and tender and just the teeny tiniest bit sweet from the coconut flour. I whipped up a Chick-Fil-A sauce inspired dip from Whole30 ketchup, Whole30 immersion blender mayo, and a touch of liquid smoke for some smoked BBQ sauce depth, and dipped to my little heart’s content.

Why I think this defined dish chicken nugget is so good:

•             They are very easy to make, just make sure one thing that you give them plenty of time to marinate in pickle juice.

•             This Whole30 chicken recipe produces the most flavorful and tendered chicken with just the slightest sweetness from the coconut flour.

•             The dipping sauce is so epic: slightly sweet, it is creamed, and a little smoky, hitting all the flavor home runs!

Tips

•             To make a dipping sauce, make sure you must have Whole30 mayonnaise and Whole30 ketchup on hand.

•             Do not skip the process of marinating the chicken in pickle juice, this process is what flavours the chicken so beautifully.

•             Clean out the skillet in between batches so that the flours do not burn.

How to make this Whole30 chicken nuggets recipe?

The most important part is to marinate your pieces of chicken in pickle juice! This is what produces such flavorful and tender little nuggets. Do not skip it when you are making this Whole30 chicken recipe. Put your beaten egg in a shallow bowl. Take another wide and shallow bowl, whisk together your flours and spices.

Remove your chicken from the pickle juice and discard all the juice. Dip your chicken pieces in the beaten egg, shaking off, then toss it in flour mixture. Repeat the process until all nuggets are coated.

Fry these little nuggets up! Heat a layer of oil try to use refined coconut oil and avocado oil because it works great in a large skillet, preferably cast iron, over medium to medium-high heat. Fry your chicken in small quantities at a time, making sure to not crowd, until golden brown on all sides and cooked through, about 5-6 minutes total. Do not overcook it, Remove from the skillet with a slotted spoon and drain on a paper-towel- or brown-paper-bag-lined plate.

To make your sauce for this recipe of nuggets, simply whisk all ingredients together!

Where do I get pickle juice?

The answer is from a bottle of pickles. Seriously, though, buy a big or small jar of pickles and use the juice you need. The pickles will be fine after! If it is not possible then simply save jars of juice once you’ve eaten through a container of pickle.

Is it necessary to marinate this Whole 30 chicken recipe in pickle juice?

Nope, you do not have to. But if you don’t, the nuggets won’t be as flavorful or tender. I’m bad about planning ahead, too, but even one hour in the marinade will make a big difference in recipe results.

Can I use flour?

You can substitute arrowroot for the tapioca starch, but I force you to use the almond flour with coconut flour combination to give these nuggets the right consistency and flavor. They will still be good if you use all almond flour only, but just not as Chick-Fil-A inspired. And if you use all coconut flour, the coating will on these will be quite dry. Flour combo for the win!

What is the deal with the Whole30 vs. paleo dipping sauce differences?

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If you’re on a Whole 30, you will combine these ingredients for your dipping sauce:

•             1/4 cup + 2 Tbsp. Whole30 mayonnaise

•             3 Tbsp. coconut aminos

•             1 Tbsp. yellow mustard

•             2 tsp. Dijon mustard

•             2 tsp. freshly squeezed lemon juice

•             1 Tbsp. Whole30 ketchup

•             3/4 tsp. liquid smoke

•             pinch salt

If you are not on a Whole 30 then try this instead:

•             1/4 cup + 2 Tbsp. Whole30 mayonnaise

•             2 tsp. maple syrup

•             1 Tbsp coconut aminos

•             1 Tbsp. yellow mustard

•             2 tsp. Dijon mustard

•             2 tsp. freshly squeezed lemon juice

•             1 Tbsp. Whole30 ketchup

•             3/4 tsp. liquid smoke

•             pinch salt

Defined dish chicken nuggets

•             two large chicken breasts about about 1.5 pounds, cut into bite-sized chunks

•             1/2 cup dill pickle juice

•             1 egg beaten

•             2/3 cup almond flour

•             1/2 cup coconut flour

•             2 Tbsp. tapioca starch

•             3/4 teaspoon salt

•             1/4 tsp. onion powder

•             1/4 tsp. dried oregano

•             1 tsp. paprika

•             1/2 tsp. garlic powder

•             1/2 tsp. pepper

•             1/4 tsp. dried basil

•             refined avocado oil or coconut oil for frying

Chick-Fil-A-Sauce

•             1/4 cup + 2 Tbsp. Whole 30 mayonnaise

•             3 Tbsp. coconut aminos if ON Whole30

•             2 tsp. maple syrup if NOT on whole30

•             1 Tbsp. coconut aminos if NOT on whole30

•             1 Tbsp. yellow mustard

•             2 tsp. Dijon mustard

•             2 tsp. freshly squeezed lemon juice

•             1 Tbsp. Whole30 ketchup

•             3/4 tsp. liquid smoke

•             pinch salt

INSTRUCTIONS

Make defined dish chicken nuggets:

1.            Combine chicken breast chunks and pickle juice in an air-tight container or large plastic bag. Refrigerate at least 1 hour, preferably one night, tossing every so often.

2.            Pour beaten egg in a shallow bowl. Whisk together tapioca starch, flours, and spices in another shallow bowl.

3.            Drain chicken from the juice of pickle. Dip chicken pieces in egg then coat them in flour mixture. Repeat until all nuggets are coated.

4.            Heat a thin layer of refined avocado oil or coconut oil in a large cast-iron skillet over medium to high heat. Fry chicken nuggets in small quantities at a time until golden brown and cooked through. This will take time from 5 to 6 minutes total. Do not overcook! Remove it from skillet with a slotted spoon and drain on a paper towel-lined plate.

Make Chick-Fil-A Sauce

1.            If you are on a Whole30, use only three tablespoons coconut aminos and skip two teaspoons maple syrup and one tablespoon coconut aminos. If you are NOT on a Whole30, skip the three tablespoons coconut aminos and use two teaspoons maple syrup and one tablespoon coconut aminos.

2.            Combine all ingredients in a medium bowl. Chill until they are ready to serve, at least 30 minutes.