paleo chick-fil-a

I’m all for a good knock-off - especially if it means sinking my teeth into a crispy chicken nugget. This paleo Chick-fil-A knock-off tastes almost identical to the real deal. The secret? It’s all about the brine!

Prep Time: 20 min | Cook Time: 20-25 min | Marinating Time: 30 min- 4 hours

Ingredients

• 1/2 cup dill pickle juice

• 2 large chicken breast (about 1 pound), cut into strips or nuggets

• 1 egg

• 1/3 cup almond flour

• 1/4 cup tapioca or arrowroot flour

• 3/4 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1 teaspoon salt

• 1/4 teaspoon pepper

• olive or avocado oil to cook in

---

Instructions

1. Combine pickle juice and cut chicken breast in a bowl and marinate in the fridge for at least 30 minutes to overnight for stronger flavor. (I usually aim for 4-6 hours)

2. Remove marinated chicken from the fridge and drain pickle juice using a strainer. *It is important to pat the chicken dry with a paper towel, so that the coating will stick*

3. Crack and scramble egg in a small bowl. Coat chicken pieces with egg in a medium bowl, then drain excess egg using a strainer.

4. Combine dry ingredients (almond flour through pepper) in a small bowl and sprinkle over drained chicken. Gently stir until all pieces are coated with breading.

5. Heat oil in a medium saucepan over medium-high heat. Place coated chicken pieces in the hot oil without crowding the pan.

6. Cook chicken for 5-6 minutes on each side until crispy and golden brown. Repeat until all pieces are cooked through.

7. Air Fryer: For air frying, cook chicken at 350°F for 10 minutes, flipping halfway through.

8. Oven Baked: For oven-baked, cook chicken at 425°F until chicken reaches an temerpature of 165°F.