gluten-free chick-fil-a nuggets
ingredients
- for the marinade:
- •2 boneless, skinless chicken breasts, cut into bite-sized pieces
- •1 cup dill pickle juice
- •1 cup buttermilk (or ¾ cup milk + 1 tablespoon vinegar or lemon juice)
- •for the coating:
- •1 large egg
- •3/4 cup brown rice flour
- •3/4 cup tapioca starch
- •2 tablespoons powdered sugar
- •1 teaspoon paprika
- •1 teaspoon garlic powder
- •1/2 teaspoon cayenne pepper (optional)
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •oil for frying
instructions
marinate the chicken: combine the dill pickle juice and buttermilk in a bowl. add the chicken pieces and marinate for at least 1 hour, or up to overnight in the refrigerator. prepare the coating: in one bowl, whisk together the egg with 2 tablespoons of the marinade. in another bowl, mix the brown rice flour, tapioca starch, powdered sugar, paprika, garlic powder, cayenne (if using), salt, and black pepper. coat the nuggets: remove the chicken pieces from the marinade. dip each piece into the flour mixture, then into the egg wash, and again into the flour mixture to ensure a thick, crispy coating. fry the nuggets: heat oil in a deep skillet or pot to 350°f (175°c). fry the chicken nuggets in batches for 3–4 minutes, or until golden brown and cooked through. drain on a wire rack or paper towels. serve warm with your favorite dipping sauces such as chick-fil-a sauce, honey mustard, or bbq.