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Gluten, Grain, and Garbage-Free “Chick-fil-A” Nuggets
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Brief Description
Regardless of how you feel about Chick-fil-A’s stance on current social issues, the quality of their food alone should be enough to boycott the restaurant chain. For example, let’s take a look at the ingredients list for their nuggets: 100% natural whole breast filet, seasoning (salt, monosodium glutamate, sugar, spices, paprika), seasoned coater (enriched bleached flour [bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid], sugar, salt, monosodium glutamate, nonfat milk, leavening [baking soda, sodium aluminum phosphate, monocalcium phosphate], spice, soybean oil, color [paprika]), milk wash (water, egg, nonfat milk), peanut oil (fully refined peanut oil with TBHQ and citric acid added to preserve freshness and Dimethylpolysiloxane an anti-foaming agent added). So I set out to recreate these chicken nuggets, and most importantly, reduce the ingredients list of this dish from 30+ ingredients down to 10 with minimal compromise on taste.
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: Southern
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Prep Time: 60 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
http://www.primalpalate.com/paleo-recipe/gluten-grain-and-garbage-free-chick-fil-a-nuggets/
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Tags:
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Notes:
by Russ Crandall http://thedomesticman.com/2012/12/27/gluten-grain-and-garbage-free-chick-fil-a-nuggets/ http://www.primalpalate.com/user/57814 Their recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about diet and lifestyle at www.primalpalate.com. This is their estimate based on online research. Calories: 368 Fat: 33 g Carbohydrates: 8 g Protein: 9 g Calculated per serving.
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Posted By: jkandsf2d
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Posted On: Jun 14, 2017
Number of Servings:
Ingredients:
- 2 pounds - Chicken breasts sliced into 1" chunks
- 1/4 cups - Fermented pickle juice
- 1 whole - Egg beaten
- 2 tablespoons - Organic coconut milk Or organic heavy whipping cream
- 1/4 cups - Potato starch Or Tapioca Starch, or potato starch or arrowroot starch
- 1 tablespoons - Paprika
- 1 teaspoons - Salt
- 1 teaspoons - Black pepper
- 1/2 teaspoons - Garlic powder
- 2 pinchs - Cayenne pepper
- 1/2 cups - Coconut oil Or lard for frying
Directions:
Place the chicken chunks in a resealable plastic bag and add the pickle juice; marinate in the fridge for an hour, but up to 4 hours.
Open the bag and pour out any excess pickle juice. It doesn't have to be perfectly drained, just not totally juicy. Add the beaten egg and the buttermilk/cream, and mix together, then let sit for five minutes. Again, open the bag and pour out the excess liquid, if there is any. Texture is important at this point, the pieces should be wet but not swimming in a soup of pickle/egg/creamy goodness.
Prep your dry ingredients by stirring them all together. Add the dry ingredients and mix them together in the bag, by a combination of shaking, rubbing, and pleading. It will take a few minutes, so this is a good time to warm up your skillet of lard/oil on medium heat.
Fry your chicken pieces, flipping every few minutes, until nice and golden brown. It should take about six to eight minutes per batch. Do not overcrowd the skillet; it took me four batches to cook all two pounds of chicken. Use a splatter screen if you have one. Drain the chicken pieces on paper towels as you cook the others, and keep them warm in the oven at 170 degrees.
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