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Chick-Fil-A Inspired bites

Crispy Gluten-Free Chick-Fil-A Inspired Bites

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Prep Time 15 minutes
Cook Time 12 minutes
Marinating 30 minutes
Total Time 57 minutes
Course Appetizer, Snack
Cuisine American
Servings 4

Equipment

  • Mixing bowls You'll need at least two—one for the marinade, one for the coating mix.
  • Whisk or Fork To combine the marinade ingredients thoroughly.
  • Tongs or slotted spoon For removing the chicken pieces from the marinade and placing them into the coating.
  • Frying pan or skillet A 10- to 12-inch cast iron or non-stick skillet works best.
  • Paper towels For draining excess oil after cooking.
  • Cooling rack (optional) Helps keep the bites crispy instead of soggy.

Ingredients
  

For the Chicken and Marinade

  • 1 ½ pounds boneless skinless chicken breasts (or thighs for juicier bites), cut into 1-inch pieces
  • ½ cup dill pickle juice
  • ¼ cup milk whole or 2%
  • 1 large egg

For the Gluten-Free Coating

  • ¾ cup superfine white rice flour
  • ¼ cup cornstarch
  • 1 tablespoon powdered sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

For Cooking

  • ⅓ cup avocado oil or another high-smoke point oil like canola or sunflower

Optional: Sea salt for finishing

Instructions
 

Marinate the Chicken

  1. Place the cut chicken pieces in a medium bowl. Pour over the dill pickle juice, milk, and crack in the egg. Whisk gently to combine everything, then cover and refrigerate for at least 30 minutes. This step helps tenderize the meat and infuse it with that iconic Chick Fil A flavor.

Make the Gluten-Free Coating

  1. While the chicken marinates, whisk together the white rice flour, cornstarch, powdered sugar, salt, paprika, pepper, garlic powder, and onion powder in a shallow bowl. This combination replicates the lightly sweet, crispy coating found in homemade Chick Fil A nuggets while keeping things gluten-free.

Dredge the Chicken

  1. Remove the chicken pieces from the marinade with a slotted spoon, letting the excess drip off. Toss a few pieces at a time in the gluten-free flour mixture, pressing gently so the coating sticks. Set coated pieces on a plate or tray.

Heat the Oil

  1. In a large skillet, heat the avocado oil over medium heat until shimmering (about 350°F if using a thermometer). You don’t need to deep-fry—just enough oil to coat the bottom of the pan generously.

Cook the Nuggets

  1. Place the coated chicken pieces in the skillet, being careful not to crowd the pan. Fry in batches for 5–6 minutes, flipping halfway through, until golden brown and cooked through (internal temp should reach 165°F). Transfer to a paper towel-lined plate or a cooling rack.

Serve

  1. Sprinkle lightly with sea salt while still warm. Serve with your favorite dipping sauces or turn them into full chicken nugget meals with sides.