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Paleo Crispy Chicken Nuggets (AIP, Chick-Fil-A Copy Cat)

  • Author: Michelle
  • Yield: 4 servings 1x



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


For the chicken nuggets

  1. Preheat the oven to 400 F and prepare a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the chicken for 20-25 minutes, flipping once.
  6. Serve with the sauce and enjoy!!

For the chick-fil-a sauce

  1. Combine all of the ingredients in a small bowl and whisk together. Adjust ingredients to taste as desired.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 515
  • Fat: 34.2g
  • Carbohydrates: 17.4g
  • Fiber: 1.4g
  • Protein: 28.4g