Unbelievable Homemade Gluten-Free Chick-Fil-A Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with less fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour increases fiber content.

peanut oil

🥗Healthier: canola oil

💰Cheaper: vegetable oil

Canola oil is lighter and more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index.

Make a brine by combining kosher salt and sugar in 1 quart of cold water and whisk until dissolved.

Add chicken breast (cut in half horizontally) to the brine and let it sit in the refrigerator for at least 1 hour, preferably 6 hours.

After brining, remove chicken and place on a baking sheet lined with paper towels, patting dry.

Prepare the spice mixture with paprika, black pepper, cayenne, and MSG, setting aside some for later.

Mix milk and eggs in a pie dish until well combined.

In another bowl, combine gluten-free all-purpose flour blend, dry milk powder, sugar, salt, baking powder, and some of the spice mixture, whisking until combined.

Add a couple of tablespoons of the wet mixture to the flour blend to create craggy bits, mixing until it resembles wet sand.

Sprinkle the remaining spice mixture over the chicken and rub it in with hands.

Dip half of the nuggets into the wet mixture, then transfer to the dry mixture, shaking off excess flour.

Use a spider to shake off excess flour and place nuggets back on the baking sheet.

For the chicken filet, pack the dry mixture firmly onto the chicken after dipping in the wet mixture.

Heat peanut oil to 330°F for frying.

Fry nuggets in batches for about 2-3 minutes until golden brown, adjusting heat as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens