Copycat Chick Fil A Chicken
You're going to love this gluten free copycat Chick Fil A chicken recipe! Whether you make it into a chicken sandwich or nuggets, it's just as delicious as the restaurant original.
Servings: 4
Calories: 547 kcal
Ingredients
- 1 pound (454 g) Boneless Skinless Chicken Breasts cut into 4 ounce patties or cubes for nuggets
For the brine:
- 3 Cups (720 ml) Water
- ⅓ Cup (66 g) Sugar
- 3 Tablespoons (53 g) Kosher Salt
- 2 teaspoon (9 g) MSG Accent Seasoning
- 1 ½ teaspoon (3 g) Paprika
- ½ teaspoon Dry Mustard
- ¼ teaspoon Black Pepper
For the coating:
- 2 (100 g) Eggs
- 1 Cup (227 g) Non Dairy Milk
- 1 ½ Cups (222 g) Gluten Free 1-to-1 Flour Blend I used Bob's Red Mill
- ¼ Cup (30 g) Powdered Sugar
- 2 Tablespoons (12 g) Coconut Milk Powder
- 1 ¼ teaspoons Kosher Salt
- 1 ½ teaspoons Dry Mustard
- 1 teaspoon Baking Powder
- ¾ teaspoon MSG Accent Seasoning
- ½ teaspoon White Pepper
- ¼ teaspoon Paprika
- 6 Cups (1440 ml) Peanut Oil or vegetable oil
For serving
- Gluten Free Buns
- Dill Pickle Hamburger Slices
Instructions
- Prepare the brine. Combine the water, salt, sugar, MSG, paprika, black pepper, and mustard powder. Stir well to dissolve the powdered ingredients.3 Cups (720 ml) Water, ⅓ Cup (66 g) Sugar, 3 Tablespoons (53 g) Kosher Salt, 2 teaspoon (9 g) MSG, 1 ½ teaspoon (3 g) Paprika, ½ teaspoon Dry Mustard, ¼ teaspoon Black Pepper
- Add the chicken to the brine. Cover and refrigerate for 6-8 hours or overnight.1 pound (454 g) Boneless Skinless Chicken Breasts
- When you’re ready to cook, combine milk and eggs and whisk together.2 (100 g) Eggs, 1 Cup (227 g) Non Dairy Milk
- In a separate low bowl, combine the gluten free flour, sugar, milk powder, salt, mustard, MSG, baking powder, white pepper and paprika. Stir well.1 ½ Cups (222 g) Gluten Free 1-to-1 Flour Blend, ¼ Cup (30 g) Powdered Sugar, 2 Tablespoons (12 g) Coconut Milk Powder, 1 ¼ teaspoons Kosher Salt, 1 ½ teaspoons Dry Mustard, 1 teaspoon Baking Powder, ¾ teaspoon MSG, ½ teaspoon White Pepper, ¼ teaspoon Paprika
- Remove the chicken from the brine and pat it dry with paper towels.
- Dip the chicken in the flour mixture, then into the egg mixture. Then place it in the flour mixture a second time. Press the chicken down with the heal of your palm/body weight to flatten it slightly. Place the breaded chicken on a wire rack over a baking sheet to rest.
- Add 6 cups of oil to a large pot over medium-high heat. Bring the oil to a temperature of 365 °F (185 °C) before adding the chicken.6 Cups (1440 ml) Peanut Oil
- Place the chicken in the hot oil, working in batches so the oil temp does not drop below 350 °F (177 °C)
- Cook chicken for 5 minutes or until it’s golden brown and the internal temperature reaches 165 °F (74 °C) (chick fil a cooks theirs for 4 min 20 seconds).
- Remove to a wire rack to air dry.
- Serve on your favorite gluten free buns with 2 pickles per sandwich.Gluten Free Buns, Dill Pickle Hamburger Slices
Notes
NUTRITION: The nutritional information shown above is an estimate based on ½ cup of oil being absorbed by the chicken and some of the egg and breading ingredients being leftover. It also does not include the calories for buns, pickles or any toppings. It may not reflect the actual nutritional values of your prepared dish.
HOW TO MAKE NUGGETS: Before adding chicken to the brine, cut the chicken breasts into bite sized cubes. I was able to get 30 nuggets from 1 pound of chicken. Add the cut chicken to the brine and follow the remaining instructions as written.
STORAGE: Allow leftover chicken to cool completely before storing. Line an airtight container with paper towels and place the chicken inside. Store in the refrigerator for up to 4 days. Reheat to 165F before serving.