Dinner

Oven Baked Chicken Nuggets (GF, DF, Egg Free, Paleo, Whole30, Chick-fil-A Inspired) Recipe

Name: Oven Baked Chicken Nuggets (GF, DF, Egg Free, Paleo, Whole30, Chick-fil-A Inspired) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 lb chicken breast; ¼ cup pickle juice (Bubbie’s recommended); ¼ cup unsweetened almond milk (MALK Organics recommended); 1 tsp apple cider vinegar; ⅓ cup cassava flour (Otto’s Naturals recommended; can substitute ¼ cup almond flour + 2 tbsp coconut flour); 1 tsp paprika; 1 tbsp garlic powder; 1 tbsp onion powder; Salt and pepper, to taste; Avocado oil spray (Chosen Foods recommended)

ByNaomi Fletcher October 19, 2025October 19, 2025

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Introduction

These Oven Baked Chicken Nuggets are a delicious, healthier alternative to classic fried nuggets. They are gluten-free, dairy-free, egg-free, and inspired by Chick-fil-A, making them perfect for a variety of diets including Paleo and Whole30.

The image shows a pile of golden-brown fried chicken nuggets spread out on a white marbled surface, each piece crispy with a rough, crunchy texture and a few sprinkled grains of salt on top. Around the nuggets, there are some waffle fries with a crisscross pattern, also crisp and golden, adding visual contrast. Near the top part of the image, there is a small round white bowl filled with thick, deep red dipping sauce, spilling slightly onto the surface. The overall look is warm and crispy with a mix of orange-brown and yellow tones, set against the clean, white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast
¼ cup pickle juice (such as Bubbie’s)
¼ cup unsweetened almond milk (such as MALK Organics)
1 tsp apple cider vinegar
⅓ cup cassava flour (or substitute ¼ cup almond flour + 2 tbsp coconut flour)
1 tsp paprika
1 tbsp garlic powder
1 tbsp onion powder
Salt and pepper, to taste
Avocado oil spray (such as Chosen Foods)

Instructions

Step 1: Preheat your oven to 425° F. Place a wire cooling rack on a rimmed baking sheet and spray the rack with avocado oil spray. Set aside.
Step 2: In a bowl, combine the apple cider vinegar and almond milk. Let it sit for 5 minutes to create a buttermilk-like mixture. Then add the pickle juice and stir.
Step 3: Cut the chicken breast into nugget-sized pieces and add them to the marinade. Refrigerate and let marinate for 30 minutes.
Step 4: In a separate bowl, mix together cassava flour, paprika, garlic powder, onion powder, salt, and pepper.
Step 5: Remove each piece of chicken from the marinade and coat thoroughly in the flour mixture. Place coated nuggets evenly on the prepared wire rack.
Step 6: Generously spray the coated nuggets with avocado oil to help achieve a crispy crust.
Step 7: Bake in the preheated oven for 20 minutes or until golden and cooked through.
Step 8: Remove from oven and enjoy warm.

Tips & Variations

For extra crispiness, flip the nuggets halfway through baking and spray with avocado oil again.
If you don’t have cassava flour, using a mix of almond and coconut flour works well as a substitute.
Add a pinch of cayenne pepper or chili powder to the breading mix for a spicy kick.
Serve with your favorite dipping sauces like paleo ranch or a honey mustard.

Storage

Store leftover nuggets in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in the oven at 375° F for 8–10 minutes to keep them crispy, or use an air fryer if you have one.