In a world where fast-food cravings often clash with our desire for a healthier lifestyle, finding a middle ground can be a game-changer. The Virginia gal in me secretly loves a good Chick Fil A Nugget– which decidedly doesn't work with my mostly paleo, gluten-free, and dairy-free diet. But now, my favorite indulgence is back in the rotation our revamped version of the beloved Chick-fil-A nuggets. The secret? Pickle brine! It makes the chicken tender and gives it that tangy flavor we love.
This is a crowd pleaser for the whole family! Kids will love it with some air fried sweet potato fries, and grownups can do the same or have it over salad. Plus it's gluten and dairy free- but still has that great flavor and crunch!
To reheat: warm in 400F oven for 7-8 min
Author:
Robyn Schmidt
Ingredients
1 lb organic chicken breast, cubed
i jar of pickle brine
1/4 c fine blanched almond flour
1/4 c arrowroot powder
1 tsp paprika
1 tsp garlic powder
½ tsp salt
¼ tsp pepper
Directions
Cube 1 lb organic chicken breast and marinate in dill pickle juice 4 hours to overnight. Use good pickles (from the deli case!) and the longer you marinate the more tender the chicken will be! Don’t go longer than overnight or you risk mushy chicken
Drain well in a colander and lightly pat dry. Whisk 2 eggs and pour over chicken in colander, tossing to coat.
In a small bowl combine 1/4 c fine blanched almond flour, 1/4 c arrowroot powder, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper
Spray with avocado oil and air fry at 350F for ten minutes, flipping nuggets halfway
Recipe Note
Serve with spicy mustard or paleo ketchup or sugar free BBQ sauce and air fried sweet potato!
