Paleo Crispy Chicken Nuggets (AIP)
These paleo crispy chicken nuggets are the ultimate Chick-fil-A copycat. Plus, they’re even AIP-compliant and made without eggs!

After going gluten-free, some meals had stuck in my mind that I’d never eat again. Chick-fil-a chicken nuggets were one of them. With all of the ingredients that I knew didn’t make me feel great, it didn’t seem worth it to even think about it anymore. But never say never!
Table of Contents
These chicken nuggets are crispy, packed with flavor, and taste just like the real thing! They’re paleo, AIP, and even egg-free.
Why you’ll love these Crispy Chicken Nuggets
- Paleo & AIP Compliant. This crispy chicken nuggets are made with everyone in mind, and they’re even egg-free!
- Crowd pleaser! They taste just like Chick-Fil-A chicken nuggets, without the harsh ingredients!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Chicken breast.
- Plantain chips. The crispy breading! You can use homemade plantain chips, or store-bought. Just be sure to watch the oils.
- Coconut milk and apple cider vinegar. This more of less creates a buttermilk to marinate the chicken in. It locks in so much flavor and allows the plantain chips to stick better without any eggs.
- Coconut oil. This helps the plantain chips stick, and keep the chicken moist.
- Parsley, garlic, onion, salt, and pepper. Omit the pepper if you’re AIP.
Substitutions and Modifications
- Chicken breast. Chicken breast is what I used to make the nuggets, but you can try to use thigh if that’s what you prefer.
- Parsley, garlic, onion, salt, and pepper. This is basically a ranch-style seasoning to really up the flavor of the nuggets. You can easily tone it down, but I think it adds a lot! Omit the pepper if you’re AIP.
How to make Crispy Chicken Nuggets
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Combine the coconut milk and apple cider vinegar in a bowl and add the chicken. Place in the fridge to marinate for 30-60 minutes. Drain the excess milk when the chicken is done marinating.
Step two. Using a food processor, grind the plantain chips until fine. Pour the ground plantain chips in a bowl, combine with the seasonings and set aside.
Step three. Set up a station with the plantain mixture in one bowl, and coconut oil in another bowl. Use tongs to dip the chicken pieces one by one into the coconut oil, and then coat in the plantain mixture.
Step two. Place the coated chicken nuggets on the baking sheet and repeat the process until all are coated. Bake in the oven for 25 minutes or until baked through to 165F. Flip the nuggets halfway through by very carefully turning them with a fork.
Tips & Tricks
- Crush the plantain chips well. This is key to having good breading! If you don’t have a food processor to crush the plantain chips, simply use a meat tenderizer to crush them.
- Turn them slowly and carefully. Since this recipe doesn’t have eggs, you’ll need to turn it slowly in the oven to make sure the coating doesn’t fall off. I use a fork instead of tongs as it doesn’t grip the coating.
Storage and Reheating Instructions
Though these nuggets are best fresh, you can store them in the fridge for 2-3 days. I recommend heating them in the air fryer if possible.
Serving Suggestions
Recipe FAQS
Though Chick-fil-A does have grilled nuggets, they don’t have a breaded gluten-free or paleo nugget. This is the best alternative!
Yes! As long as the plantain chips don’t have any nightshade spices and are made with a good quality oil, they are AIP.
Other chicken recipes to check out
See the recipe card below for full information on ingredients and quantities.
PrintPaleo Crispy Chicken Nuggets (AIP, Chick-Fil-A Copy Cat)
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the chicken nuggets
- 1 lb chicken breast, cut into cubes
- 1 cup coconut milk
- 2 tbsp apple cider vinegar
- 1/4 cup coconut oil, melted (or avocado oil)
- 1 4oz bag of plantain chips (like this)
- 1 tsp dried parsley
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
Instructions
- Preheat the oven to 400 F and prepare a large baking sheet with parchment paper.
- Combine the coconut milk and apple cider vinegar in a bowl and add the chicken. Place in the fridge to marinate for 30-60 minutes. Drain the excess milk when the chicken is done marinating.
- Using a food processor, grind the plantain chips until fine. Pour the ground plantain chips in a bowl, combine with the seasonings and set aside.
- Set up a station with the plantain mixture in one bowl, and coconut oil in another bowl. Use tongs to dip the chicken pieces one by one into the coconut oil, and then coat in the plantain mixture. Place the coated chicken nuggets on the baking sheet and repeat the process until all are coated.
- Bake in the oven for 25 minutes or until baked through to 165F. Flip the nuggets halfway through by very carefully turning them with a fork.
- Serve with a dipping sauce and enjoy!!
Notes
If you don’t have a food processor to crush the plantain chips, simply use a meat tenderizer to crush them.
Nutrition
- Serving Size: 1 serving
- Calories: 515
- Fat: 34.2g
- Carbohydrates: 17.4g
- Fiber: 1.4g
- Protein: 28.4g
Have I mentioned yet how these are the BEST chicken nuggets in the world? I’ve made them for guests (nonAIP guests too) and they all say that these are the best chicken nuggets ever. And they’re pretty easy to make! I throw the same seasonings in my brine as well. And serve with Dijon honey mustard now that I can eat mustard again and I looooooooooooove them so hard. THANK YOU MICHELLE
Thank you so much!!
Best chicken nugget/tender recipe I’ve made since going AIP 2 years ago! Thanks Michelle!
So glad you enjoyed it!
Amazing! I haven’t had chicken nuggets since going AIP two years ago. These finally filled my craving and were so delicious!! Thank you!!
Made this and was great without the chick fil a sauce!
The only thing I don’t like about this recipe is that when I make them they are gone so fast! Also, I made them yesterday and decided to experiment with making them in the air fryer and they were done in 5 minutes! You really can’t beat it.
This was AMAZING in the air fryer!!!
How do you make them in the air fryer? Would love to use that instead of my oven! Thanks!
You could totally do these in the air fryer! I haven’t tried it and the instructions would vary depending on the type of air fryer you have, but just make sure you put them in as a single layer (you’ll probably have to do a couple of batches) and cook until they’ve reached 165 internal temp! The cook time will likely be less than the oven so I’d split the time in half and then add time from there.
Genius idea to use plantain chips!! Husband loved the sauce as well. He can’t eat tomatoes and I was short on time so I skipped the bbq and it was still great. My toddlers were so excited to be eating “real” chicken nuggets for once. Thank you for yet another awesome recipe!
Thank you!!! Amazing!
I can’t speak to the quantities of seasoning on the plantain crumle. I had to make my own plantain chips (with avocado oil and sea salt so I forgot to measure them), but I used the garlic and onion in equal quantities to maintain the integrity the recipe as best I could. Sadly I didn’t have parsley but even with these issues they turned out AWESOME!
Beautiful crust, stayed in the chicken well (turned them carefully at 15). It’s moist! Cooked in 25 minutes flat. My gluten-loving husband said “Oh ya, we can put these in regular rotation!”
I’ll be back for more recipes. This is my first here and won’t be my last!
Thank you so much, Josie!! So glad you guys liked them!!
10/10! One of my favorite recipes. I have made these plenty of times and they always turn out delicious. Perfect for when you’re craving comfort food. Sometimes I double the recipe for meal prep. Thanks for all your amazing recipes!