Gluten-Free Chick-fil-A Chicken Nuggets

Name: Gluten-Free Chick-fil-A Chicken Nuggets
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 lbs chicken tenders; ½ cup buttermilk; ¼ cup pickle juice; 1 tbsp gluten-free all-purpose flour (for marinade); 1 ½ tsp onion powder; 1 ½ tsp garlic powder; 1 tsp black pepper; 1 tsp salt; 1 to 1½ cups high-temperature oil (for frying); 1 cup gluten-free all-purpose flour (for dredge); 1 tbsp powdered sugar; 1 tsp seasoned salt or all-purpose seasoning; ½ tsp salt; ½ tsp black pepper

There’s something instantly comforting about golden-brown nuggets: the warm, savory aroma of frying oil spiked with powdered sugar, the first crisp bite that gives way to tender, juicy chicken — a melody of textures that pulls you in. This gluten-free copycat of Chick-fil-A’s famous nuggets delivers that exact experience: a sweet-salty crust, a whisper of pickle-brine tang from the marinade, and meat that separates into soft, satisfying strands. Whether you’re craving a nostalgic lunch, feeding a fussy family, or need a crowd-pleasing party snack that accommodates gluten-free guests, these nuggets hit all the notes.

Perfect for busy weeknight dinners, casual weekend gatherings, or packing into lunchboxes for an elevated comfort-food moment, this recipe is designed to be accessible without compromising on the crispness and flavor you expect. Read on for clear steps, smart tips, and variations to make them your own.

At a Glance

Prep Time: 15 minutes active (plus 45–60 minutes marinating; up to overnight)
Cook Time: 10–12 minutes (frying in batches)
Total Time: 1 hour 10 minutes (or up to overnight if marinated longer)
Servings: ~6 (about 10–12 nuggets per person depending on size)
Difficulty Level: Moderate — simple technique, requires attention while frying

Nutrition Highlights

The following nutrition values are estimates per serving (assuming 6 servings total). Estimates were calculated from standard values for skinless chicken breast, gluten-free all-purpose flour, vegetable oil, and other ingredients using USDA FoodData Central reference values and general nutrition guidance from reputable health sources (USDA FoodData Central; Mayo Clinic for dietary context). These are approximate and will vary based on exact ingredients, oil absorption, and nugget size.

Estimated nutrition per serving:

Calories: ~460 kcal
Protein: ~48 g
Carbohydrates: ~19 g
Fat: ~19 g
Saturated Fat: ~4 g
Fiber: ~1 g
Sugar: ~2 g
Sodium: ~700–900 mg (varies with pickle juice and seasoning)

Notes on accuracy and health guidance:

Calculations use typical values for 2 lb (907 g) raw chicken tenders, ~1 cup gluten-free AP flour + 1 tbsp in marinade, 1 tbsp powdered sugar, and an estimated oil absorption of ~80 g for the batch. Actual values vary by brand and frying method.
For sodium guidance and general heart-healthy recommendations, consult resources such as the Mayo Clinic or CDC recommendations on sodium intake. If you need highly precise nutrition facts (for medical or allergy concerns), weigh your finished batch and use a nutrition calculator with the exact brands you used.

Why You’ll Love It

Flavor: The marinade of buttermilk and pickle juice adds tangy depth and tenderizes the meat; powdered sugar in the dredge gives that slightly sweet signature note that mimics Chick-fil-A’s crust.
Texture: A crisp, golden exterior gives way to remarkably juicy, tender chicken — contrast is everything here.
Family-friendly & inclusive: Designed gluten-free so friends and family with gluten sensitivity or celiac disease can enjoy them too.
Versatility & convenience: Make-ahead marinade options and easy frying (or air-fry/bake alternatives) make this recipe perfect for weeknights, game day, or batch-cooking for meal prep.

Step-by-Step Instructions

Ingredients

2 lbs chicken tenders
½ cup buttermilk
¼ cup pickle juice
1 tbsp gluten-free all-purpose flour (to add to chicken for marinade)
1 ½ tsp onion powder
1 ½ tsp garlic powder
1 tsp black pepper
1 tsp salt
1 to 1½ cups high-temperature oil (for frying; depends on your fryer/pan)
1 cup gluten-free all-purpose flour (for dredge)
1 tbsp powdered sugar
1 tsp seasoned salt or all-purpose seasoning
½ tsp salt
½ tsp black pepper

Optional ingredients and substitutions

Dairy-free option: use unsweetened almond milk or canned coconut milk + 1 tsp apple cider vinegar as buttermilk substitute.
Egg wash (optional): 1 large egg whisked into buttermilk for extra adhesion.
Extra crisp: ½ cup gluten-free panko crumbs folded into dredge.
Oil choices: peanut, canola, or refined avocado oil for high smoke point.
Lower-oil method: air-fryer or oven-bake (see variations).

Preparation and cooking (numbered steps)

Prepare the chicken:
- Trim any excess fat from the tenders. Cut each tender into 2–3 piece segments depending on your desired nugget size.
Season the chicken for the marinade:
- Place cut chicken in a large bowl. Add 1 tbsp gluten-free flour, 1½ tsp onion powder, 1½ tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. Toss to coat evenly.
Add wet marinade:
- Pour ½ cup buttermilk and ¼ cup pickle juice over the seasoned chicken. Stir until chicken is fully coated.
Marinate:
- Cover and refrigerate for at least 45–60 minutes; for deeper flavor and tenderness, refrigerate up to overnight.
- Tip: The acetic acid in pickle juice helps tenderize the meat — don’t marinate too long (overnight is fine, but over 24 hours can change texture).
Heat oil:
- Pour enough oil into a deep skillet or Dutch oven to reach about 2–3 inches deep (this will vary; 1–1½ cups total might be enough depending on pan size). Heat over medium-high until oil reaches 350–365°F (175–185°C). If you don’t have a thermometer, test with a small bit of dredge — it should sizzle immediately without smoking.
- Safety tip: Never leave hot oil unattended and keep a splatter screen or lid nearby.
Prepare the dredge:
- Whisk together 1 cup gluten-free all-purpose flour, 1 tbsp powdered sugar, 1 tsp seasoned salt (or all-purpose seasoning), ½ tsp salt, and ½ tsp black pepper in a shallow bowl.
Dredge the chicken:
- Working in small batches, drop a few marinated pieces into the flour mixture. Coat well, pressing lightly so the flour adheres. Shake off excess.
- Optional double-dredge: For extra crunch, dip coated pieces back into leftover buttermilk briefly, then re-coat in the flour mixture.
Fry the nuggets:
- Carefully add a few pieces at a time to the hot oil — don’t overcrowd the pan (crowding drops oil temp and yields soggy nuggets).
- Fry for about 3–4 minutes per side (total 6–8 minutes) until crust is golden brown and internal temperature reaches 165°F (74°C).
- Tip: Use a thermometer to check internal temp instead of cutting into the nugget to preserve juices.
Drain and rest:
- Remove nuggets with a slotted spoon and place on a cooling rack over a sheet pan (not directly on paper towels — this keeps them crisp).
- Let rest 1–2 minutes before serving; they will finish cooking and juices will redistribute.
Repeat:

Continue dredging and frying remaining pieces, maintaining oil temperature between batches.

Practical tips

Avoid overmixing the marinade — you just want even coverage.
Keep dredged pieces separated to prevent the coating from clumping.
Use a thermometer for both oil and chicken to ensure safety and texture.
If oil smokes, reduce heat — burned oil flavors transfer quickly.

Best Pairings

Classic: Serve with signature Chick-fil-A-style dipping sauce (honey mustard, Chick-fil-A sauce, or classic ketchup) and waffle fries (gluten-free if using your own).
Lighter side: Pair with a crisp green salad with lemon vinaigrette, coleslaw, or roasted broccoli.
Comfort combo: Slider buns (gluten-free rolls) + pickles for mini sandwiches.
Kid-friendly: Cut into smaller pieces and serve with apple slices or carrot sticks.
Beverages: Iced tea, lemonade, or a light lager complement the savory-sweet profile.
Presentation tip: Serve on a stack of parchment with small ramekins of assorted sauces for a casual party platter.

Storing Leftovers

Room temperature: Do not leave cooked nuggets at room temperature for more than 2 hours (follow CDC food safety guidelines).
Refrigeration: Store in an airtight container in the fridge for 3–4 days.
Freezer: Place in a single layer on a tray to flash-freeze, then transfer to a freezer-safe bag or container for up to 2–3 months. Reheat from frozen in a 375°F oven or air fryer until hot and crisp.
Reheating: For best texture, reheat in an air fryer at 350–375°F for 6–8 minutes or in a preheated oven on a wire rack for 10–12 minutes. Microwaving will warm them but soften the crust.

Chef’s Advice

Oil temperature is everything: keep it between 350–365°F. Too cool = greasy nuggets; too hot = over-browned exterior and undercooked interior.
Powdered sugar helps with browning and that subtle sweet note — don’t skip it if you want the authentic flavor profile.
Let fried nuggets rest briefly on a cooling rack to preserve crunch.
For a uniform bite-size, cut tenders into pieces of similar thickness so they cook evenly.
Use a neutral high-smoke-point oil (canola, refined peanut, or refined avocado) to avoid off-flavors.
Allergy note: When cooking gluten-free for someone with celiac disease, avoid cross-contamination (dedicated utensils, clean frying oil if reusing, and thoroughly cleaned surfaces).

Creative Twists

Air-Fryer Version: Spray each dredged nugget lightly with oil and air-fry at 400°F for 8–10 minutes, flipping halfway, until golden and internal temp hits 165°F.
Spicy Honey Nuggets: Add ½–1 tsp cayenne or smoked paprika to the dredge and serve drizzled with a honey-sriracha glaze.
Herb-Crusted: Mix 2 tbsp minced fresh parsley and 1 tsp dried thyme into the flour for a herb-forward crust.
Oven-Baked Crunch: Bake at 425°F on a wire rack for 12–15 minutes, turning once; toss 1 cup crushed gluten-free cornflakes into the dredge for extra crunch.
Plant-forward option: Substitute chicken with firm tofu cubes pressed dry and marinated the same way, or use chickpea flour-coated cauliflower florets for a vegetarian, gluten-free snack.

Recipe Q&A

Q: Can I bake these instead of frying?
A: Yes. For a crisp oven-baked version, use a wire rack, bake at 425°F for about 12–15 minutes, flip once, and consider adding crushed gluten-free panko or cornflakes to the dredge for crunch.

Q: Can I make these ahead?
A: Marinate the chicken up to overnight. Cooked nuggets can be refrigerated and reheated; for best texture, re-crisp in an air fryer or oven.

Q: How do I know they’re cooked without cutting them open?
A: Use an instant-read thermometer: chicken is safe at 165°F (74°C). The nuggets should also be firm and juices clear.

Q: My coating fell off during frying — how to prevent it?
A: Ensure the chicken pieces are properly dredged and press the coating onto the meat. Do not overload the pan and avoid flipping too often. Let the coating set briefly before frying.

Q: I need a lower-sodium version — suggestions?
A: Reduce or omit added salt and use low-sodium pickle juice or dilute it with plain water. Taste the dredge and use herbs/spices to compensate for flavor.

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Conclusion

If you love that unmistakable Chick-fil-A nugget taste but need a gluten-free option, this recipe gives you the crunch, the tang, and the juicy interior — plus flexibility to bake, air-fry, or spice things up. Try it for your next gathering or cozy night in, then share your results and any tweaks you made — I’d love to hear how yours turned out.

For more official guidance on Chick-fil-A’s gluten-free offerings, check out What’s Gluten-Free on the Chick-fil-A menu? | Chick-fil-A. If you want another home-cook version to compare techniques and tips, see Easy Gluten Free Chicken Nuggets Recipe (Chick-Fil-a Copycat … (https://www.mommyhatescooking.com/gluten-free-chicken-nuggets).