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