Crispy Chicken Nuggets (Chick-fil-A Inspired)

Here’s a GAPS-friendly “Chick-fil-A–style” chicken that keeps the juicy, tangy, lightly crispy feel without grains, starches, or commercial additives. It works well with chicken breast + pickle juice. My kids approved! Even turned it into a southwest salad for Dad and I.

Ingredients

• 2 large chicken breasts, sliced into cutlets or nuggets

• ½ cup pickle juice(from real fermented pickles, not sweetened)

• 2 eggs

• ½ tsp sea salt

• ¼ tsp paprika (optional, mild)

• ¼ tsp garlic powder (optional)

• Fat for cooking: tallow, ghee, or avocado oil

Step 1: Pickle Brine (Key Step)

1. Place chicken in a bowl or bag.

2. Pour pickle juice over chicken.

3. Refrigerate 30 minutes to 2 hours(Do not exceed 2 hours or it can get too soft.)

4. Remove and pat dry very well.

   
   

Step 2: Choose Your Coating

Strict GAPS (No Nut Flour, No Cheese)

Best for early GAPS or sensitive digestion.

• Whisk 2 eggs + salt + spices

• Dip chicken directly into egg

• Pan-fry as-is

Result: Juicy inside, lightly crisp edges, very tender

Later GAPS / Paleo-Leaning (More “Fried” Feel)

If almond flour is tolerated.

• ½ cup very finely ground almond flour

• Optional: 2 tbsp grated Parmesan (later GAPS only)

Dip chicken in egg → lightly coat → shake off excess

Result: Closest to Chick-fil-A texture

Step 3: Cook

1. Heat ¼ inch fat in skillet over medium heat

2. Add chicken (don’t crowd)

3. Cook 3–4 minutes per side until golden and cooked through

4. Transfer to paper towel or rack

Optional Flavor Boost (Very Chick-fil-A)

After cooking, sprinkle lightly with:

• Sea salt

• Tiny pinch paprika

  
  

GAPS-Friendly “Chick-fil-A” Sauce Ideas (Optional)

Simple Honey Mustard

• 2 tbsp mayo (avocado oil based)

• 1 tsp honey

• 1 tsp mustard (no sugar)

Garlic Aioli

• Mayo + pinch garlic + lemon