These are definitely going to be a family favorite! The actually almost taste EXACTLY like CFA (without all the extra junk, carbs, sugar, etc.). You can also make these nuggets by chopping the tenderloins. I adapted this recipe from this site: Original Recipe
-6 Boneless Chicken Tenderloins
-1/4 cup dill pickle juice
-1 egg, mixed
-2 tbsp organic whole milk
-1/4 cup coconut flour
-1/2 tbsp cumin
-1 tsp each salt and black pepper
-1/2 tsp garlic powder
-1 dash ground cayenne pepper
-1/2 cup coconut oil for frying
Place the chicken in a storage container and add the pickle juice; marinate in the fridge for an 30 minutes to an hour.
After time, open the container and pour out any excess pickle juice. It doesn't have to be perfectly drained, just not totally juicy. Add the egg (mix it first) and the milk, and mix together, then let sit for five minutes. (I prepped my dry ingredients during this time). Again, open the container 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 container, by a combination of shaking, rubbing, and pleading. It’ll take a few minutes, so this is a good time to warm up your skillet of 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. Don’t overcrowd the skillet. Drain the chicken pieces on paper towels and keep them warm in the oven at 170 degrees.
Serve and enjoy!
Serving Size: 2 tenders