Ingredients
Nuggets
- 2 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
- avocado oil
Chick-Fil-A-Sauce
- 1/4 cup + 2 Tbsp. avocado oil mayonnaise
- 1 Tbsp. coconut aminos
- 2 tsp. maple syrup
- 1 Tbsp. yellow mustard
- 2 tsp. Dijon mustard
- 2 tsp. freshly squeezed lemon juice
- 1 Tbsp. ketchup
- 3/4 tsp. liquid smoke
- pinch salt
- Combine chicken breast chunks and pickle juice in an air-tight container or large plastic bag. Refrigerate at least one hour, preferably overnight, tossing every so often.
- Pour beaten egg in a shallow bowl. Whisk together flours, tapioca starch, and spices in another shallow bowl.
- Drain chicken from pickle juice. Dip chicken pieces in egg then coat in flour mixture. Repeat until all nuggets are coated.
- Heat a thin layer of refined coconut oil or avocado oil in a large cast-iron skillet over medium-high heat. Fry chicken nuggets in batches until golden brown and cooked through. This will take about 5-6 minutes total. Do not overcook! Remove from skillet with a slotted spoon and drain on a paper towel-lined plate.
Make Chick-Fil-A Sauce
- Combine all ingredients in a medium bowl. Chill until ready to serve, at least 30 minutes.
Recipe credit: https://40aprons.com/whole30-chicken-nuggets-chick-fil-a/
Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.
Sanctuary Functional Medicine, under the direction of Dr Eric Potter, IFMCP MD, provides functional medicine services to Nashville, Middle Tennessee and beyond. We frequently treat patients from Kentucky, Alabama, Mississippi, Georgia, Ohio, Indiana, and more... offering the hope of healthier more abundant lives to those with chronic illness.
