Copycat Chick-Fil-A nuggets

Adapted from Unbound Wellness

 Karrie Billets, Functional Nutrition Health Coach

THE CHICKEN NUGGETS

•         1 lb chicken breast, cut into cubes
•         1 cup coconut milk
•         2 tbsp apple cider vinegar or dill pickle juice
•         1/3 cup coconut oil, melted (or avocado oil)
•         1 4 oz bag of plantain chips
•         1 tsp dried parsley
•         2 tsp garlic powder
•         2 tsp onion powder
•         1/4 tsp sea salt and pepper to taste

CHICK-FIL-A SAUCE

•         1/4 cup avocado mayonnaise
•         2 tbsp mustard
•         1 tbsp BBQ sauce-Primal Kitchen,True Made, Tessemae’s, Good and Gather (Target)
•         1 tsp honey
•         2 tsp lemon juice

Instructions for THE CHICKEN NUGGETS

1. Preheat the oven to 400 F and prepare a large baking sheet with parchment paper.
2. Combine the coconut milk and apple cider vinegar in a bowl and add the chicken. Place in the fridge to marinate for 30-60 minutes. Drain the excess milk when the chicken is done marinating.

3.Using a food processor, grind the plantain chips until fine. Pour the ground plantain chips in a bowl, combine with the seasonings and set aside.

4. Set up a station with the plantain mixture in one bowl, and coconut oil in another bowl. Use tongs to dip the chicken pieces one by one into the coconut oil, and then coat in the plantain mixture. Place the coated chicken nuggets on the baking sheet and repeat the process until all are coated.
5. Bake the chicken for 20-25 minutes, flipping once. Serve with the sauce and enjoy!!

THE CHICK-FIL-A SAUCE

1. Combine all of the ingredients in a small bowl and whisk together. Adjust ingredients to taste as desired.