Paleo Crispy Chicken Nuggets (AIP, Chick-fil-A Copycat)
These paleo crispy chicken nuggets are the ultimate chick-fil-a copycat, complete with a honey mustard dipping sauce. Plus, they’re even AIP compliant, and made without eggs!
There are some meals that I had resided in my mind that I’d just never eat again. Chick-fil-a chicken nuggets were one of them. With all of the ingredients that I knew just didn’t make me feel great, it didn’t seem worth it to even think about it anymore. But, never say never!
I’m a firm believer that you can do anything you put your mind to… even make a paleo and AIP version of crispy, chick-fil-a style chicken nuggets with signature chick-fil-a sauce! I’ll be the first to admit that I didn’t think it could be done to where it was actually a believable knockoff, but after I watched my husband eat an entire batch of these crispy chicken nuggets and beg for more, I did a little happy dance!
These chicken nuggets are crispy, packed with flavor, and taste just like the real thing when you dip them into the knock off chick fil a sauce!
The Ingredients You Need For the Crispy Chicken Nuggets
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.
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
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.
Mustard, coconut cream, honey, and BBQ Sauce
These are the ingredients for the chick-fil-a sauce knockoff. This is the AIP mustard that I used, and the AIP BBQ sauce. You can try to make homemade versions, or you can use something else if you’re not AIP… this was just the easiest option!
Paleo Crispy Chicken Nuggets (AIP, Chick-Fil-A Copy Cat)
- Yield: 4 servings 1x
Ingredients
For the chicken nuggets
- 1 lb chicken breast, cut into cubes
- 1 cup coconut milk
- 2 tbsp apple cider vinegar
- 1/3 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)
For the chick-fil-a sauce
- 1/4 cup coconut cream
- 2 tbsp mustard (use this for AIP)
- 1 tbsp BBQ sauce (use this for AIP)
- 1 tsp honey
- 2 tsp lemon juice
Instructions
For the chicken nuggets
- 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 the chicken for 20-25 minutes, flipping once.
- Serve with the sauce and enjoy!!
For the chick-fil-a sauce
- Combine all of the ingredients in a small bowl and whisk together. Adjust ingredients to taste as desired.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 515
- Fat: 34.2g
- Carbohydrates: 17.4g
- Fiber: 1.4g
- Protein: 28.4g
AIP
Low Carb
Paleo
Whole30
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i’m so excited to try this recipe!! do you use canned coconut milk OR something in a carton? thanks for your help!
Thank you Beth!! I liked canned coconut milk from Nature’s Forest or Trader Joes.
These are absolutely amazing!! I made a double batch to take with me on a road trip and they were pure perfection! My boyfriend loved them as well! They were also super easy to make! Thank you for providing so many great recipes for the AIP community 🙂
★★★★★
Thank you so much, Michele!! I’m so happy that you and your boyfriend liked them <3
I have to say, I was skeptical at first–particularly about the Chick-fil-a sauce. But all of it was so tasty! This is definitely one of those meals you don’t feel like you’re missing out on anything. Thank you!
Thank you SO much Oliva!! I’m so happy that you liked it!
Hello. I am curious why you are stating to leave out black pepper for AIP? It is not a nightshade. And every other site I have researched says black, pink and white pepper are AIP friendly.
Curious on your reasons. Thank you!
Black pepper actually isn’t AIP friendly as it’s a seed spice. You can find more details on that here.
These are INCREDIBLE!! A new favorite for my whole family! Just wondering if you have tried making them in bulk to freeze? If I bake them and then freeze them, will they remain crispy reheated in the oven? Thanks again for a wonderful recipe!
Thank you so much, Rachael! I haven’t tried that but let me know if you do 🙂
Rachael let me know if you tried freezing them! I want to do the same, hoping it’ll come out right!
I prep these in bulk and freeze them… they are amazing! Once prepared, layer them on a cookie sheet and freeze for 1 hour. Then move them to a container or a bag before going back in the freezer.
Hello! I’m battling SIBO and am doing low FODMAP so was wondering if instead of plantain ships i could use almond or coconut flour?….thanks!
I haven’t tried it, but I’m sure there are recipes out there for it 🙂
I’ve heard of people breading things in ground pork rinds. I’ve never tried it myself but it might be another option for you to explore!
Is there any harm in marinating the chicken for longer than 60 min? Just curious if I can prep the chicken in the morning to save time in the evening.
I haven’t tried it that way, but I would think it would work just fine 🙂
How long would these last in the fridge? My kids love nuggets for lunch a few times a week on busy days but if want to make sure they would stay well for 4 to 5 days.. Could you possibly even make a bigger batch and freeze them?
I would think that 4 days would be fine! I haven’t tried freezing them, but let me know if you do 🙂
Cotton let me know if you tried freezing them! I want to do the same, hoping it’ll come out right!
I can’t believe i waited so long to make these! My husband and I are obsessed…thank you for bringing so much joy into my life! 🙂
YAY! I’m so happy you liked them! Thank you so much!!
ALMOST perfect. When I go to flip these, most of the the coating comes off. I am following recipe exactly as described. I wind up scraping up the bits from the parchment paper and pushing back onto the nuggets because it’s SO SO GOOD – just wish it would “stick”
★★★★
5/5 These are amazing and I can’t wait to make them again!!!
★★★★★
Thank you so much, Jennifer! So glad you like them 🙂
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These are soooo good!!! I had a hard time not eating the entire batch!
★★★★★
Thank you so much! So glad you liked them!
Is the coconut cream in the sauce refrigerated before you use it?
Yes 🙂
They came out great! I wouldn’t call them Chick Fil A but definitely good for a chicken nugget fix. I’m terry happy, since I’m a terrible cook and have pretty much been relying on the same 3 boring recipes. Now I’m wondering if I can batch cook them and freeze a stash…
★★★★★
For the plantain chips – does that say “one 4 oz bag” or “14 (fourteen) oz bag”?
One 4 oz bag.
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!
★★★★★
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!!
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!
★★★★★
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.
Made this and was great without the chick fil a sauce!
★★★★★
Amazing! I haven’t had chicken nuggets since going AIP two years ago. These finally filled my craving and were so delicious!! Thank you!!
★★★★★
Best chicken nugget/tender recipe I’ve made since going AIP 2 years ago! Thanks Michelle!
So glad you enjoyed it!
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!!