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gluten free chickfila style chicken nuggets

Gluten Free Chick-fil-A Style Chicken

Raise your hand if you wish Chick-fil-A was gluten free ✋🏻✋🏾. Until that happens (if it ever does), we'll make our own gluten free Chick-Fil-A style chicken and we'll love it!!  
Print Recipe
CourseMain Course
Keywordchicken, Gluten Free, nuggets
Prep Time10 minutes
Cook Time5 minutes
Brining Time8 hours
Total Time8 hours 15 minutes
Servings4 servings (sandwiches, nuggets, or both)


The Brine

  • ½ cup kosher salt*
  • ¼ cup granulated sugar
  • 1 quart cold water
  • 2 large boneless, skinless chicken breasts, cut in half vertically and each piece pounded thin, if making sandwiches (or cut into small 1-inch sized pieces for nuggets)


  • 2 cups (280 g) Kim's gluten free flour blend
  • 2 tbsp nonfat dry milk powder
  • ½ tsp kosher salt
  • 2 tsp granulated sugar
  • 1 tsp baking powder
  • 2 tsp paprika
  • 2 tbsp black pepper
  • ½ tsp cayenne pepper
  • 1 tsp MSG (optional) (see link in blog post for more info on this)
  • 1 cup (240 ml) milk
  • 2 large eggs

Fry and Assemble

  • 2 quarts peanut oil, for frying
  • 4 gluten free hamburger buns
  • 1 tbsp softened butter
  • dill pickle chips for serving, if desired
  • mayonnaise for serving, if desired


For the Brining

  • Dissolve the kosher salt and granulated sugar in one quart of cold water. Place chicken in a ziptop bag and pour cold water over. Seal bag and place in refrigerator overnight to brine.

For the Dredging

  • Combine paprika, black pepper, cayenne pepper, and MSG (if using) in a small bowl and set aside.
  • Whisk together milk and eggs in a shallow bowl and set aside.
  • Whisk together flour, nonfat dry milk powder, baking powder, ½ tsp kosher salt, 2 tsp granulated sugar, and 2 tablespoons of the spice mixture in a large shallow bowl to combine. Drizzle 3 tablespoons of the milk/egg mixture into the flour mixture and rub with your fingertips until the flour is like wet sand.

Frying and Assembling

  • In a large Dutch oven, heat the peanut oil to 350° F.
  • Remove the chicken breasts from the brine and pat them dry with paper towels. Season on all sides with the remaining spice mixture. Transfer the chicken to the milk mixture and coat fully. Allow excess milk mixture to drip off and then transfer to the flour mixture, Press down firmly to adhere as much of the flour mixture to the chicken as possible. Shake off the excess flour and lower the chicken into the hot oil. Repeat with the rest of the chicken (cutlets or nuggets), frying until golden brown on all sides (about 4 minutes for whole pieces and about 2 minutes for nuggets).
  • Transfer chicken to wire racks set over baking sheets to drain.
  • If making sandwiches, cut gluten free hamburger buns in half horizontally and spread each side with butter. Toast in pan until lightly browned, or wrap in foil and place in a 350° F oven for a few minutes, just to soften buns slightly.
  • Place chicken cutlets on toasted buns and add pickle slices and mayonnaise, if desired. Serve warm.


*Chick-Fil-A's chicken is pretty salty, but if you'd like a little less salty chicken, reduce the kosher salt in the brine by half.