Paleo Chick-fil-A Recipe (Gluten-Free)


Paleo Chick-fil-A is the best healthy chicken nugget recipe you’ve ever tasted, and the secret is in the pickle juice!



Then, you’ll dredge the brined chicken in a mixture of gluten-free arrowroot flour and spices. Arrowroot is a silky smooth starch that won’t burn as easily as an almond-based flour. For this recipe, if you can’t find arrowroot flour – sometimes called arrowroot powder – then you can easily substitute tapioca starch.

PALEO CHICK-FIL-A (GLUTEN-FREE)
COURSE: MAIN COURSE CUISINE: DAIRY-FREE, GLUTEN-FREE, GRAIN-FREE, NUT-FREE, WHOLE30  PREP TIME: 20 MINUTES COOK TIME: 30 MINUTES  TOTAL TIME: 50 MINUTES  SERVINGS: 4  CALORIES: 412 KCAL AUTHOR: STEPH GAUDREAU
 Make this Paleo Chick-fil-A at home for healthier chicken nuggets and a take on the fast food favorite! The secret is in the pickle juice! It's grain-free, gluten-free, paleo and totally kid approved.

INGREDIENTS

1 lb chicken breasts cut into large chunks
1/3 cup dill pickle juice
1 egg beaten
1 tbsp coconut milk
1 tbsp coconut flour
1 tbsp arrowroot flour
1/2 tbsp paprika sweet or smoked
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 cup coconut oil or avocado oil for frying

INSTRUCTIONS

Prep and marinate the chicken. Cut the chicken breast into large chunks, and put it in a ziptop plastic bag. Pour the pickle juice into the bag. Let it marinate in the refrigerator for at least 2 hours. (I kept it in overnight). After it’s done marinating, pour the pickle juice out of the bag.

Add the wet ingredients. In a small bowl, mix the beaten egg and coconut milk. Pour that into the bag and let it sit for about 10 minutes while you prepare the spice mix.

Prep the dry ingredients. In another small bowl, mix the coconut flour, arrowroot flour, smoked paprika, salt, pepper, onion power and garlic powder.

Drain the wet ingredients. Open the bag and drain out as much egg / coconut milk as you can. It doesn’t have to be completely dry because you want something for the spice mix to stick to.

Coat the chicken. Pour the spice mix into the bag, close the top, and really massage it into the chicken. This may take a minute or two but you want all the pieces to be evenly coated.

Fry it up. In a large skillet over medium-high, heat a few tablespoons of coconut oil until the oil is very hot. Add a single layer of chicken (being careful not to crowd it) to the pan and fry on each side for about 3 minutes or until it’s completely cooked through. It took me two batches to cook one pound of chicken.

RECIPE NOTES

Use a basic salt water brine solution instead of pickle juice: 1 teaspoon salt to 1/3 cup water.

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