Chick-fil-A Style Gluten-Free Chicken Bites
These Chick-fil-A Style Gluten-Free Chicken Bites are everything you love about the fast-food classic, made right at home without any gluten. A pickle brine marinade keeps the chicken incredibly juicy, while a rice flour and tapioca starch coating fries up golden, light, and satisfyingly crunchy.
Equipment
- Large mixing bowls
- Heavy-bottomed skillet or Dutch oven
- Wire rack with baking sheet
- Instant-read thermometer
- Clip-on oil thermometer
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
- 1/2 cup dill pickle brine from a jar of dill pickles
- 1 large egg
- 1/4 cup milk dairy or dairy-free
- 3/4 cup white rice flour certified gluten-free
- 1/4 cup tapioca starch
- 1 tablespoon powdered sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup avocado oil or vegetable oil for frying, about 1 inch depth in pan
Instructions
- Place the bite-sized chicken pieces in a bowl or zip-lock bag with the dill pickle brine. Cover and refrigerate for at least 30 minutes, or up to 4 hours for the most tender and flavorful results.
- Set up two shallow bowls. In the first, whisk together the egg and milk until combined. In the second, stir together the rice flour, tapioca starch, powdered sugar, salt, paprika, garlic powder, and black pepper until evenly blended.
- Remove the chicken from the marinade and pat lightly dry with paper towels. Dip each piece into the egg wash, letting the excess drip off, then press firmly into the flour mixture to coat all sides. For extra crunch, repeat the dip-and-dredge process a second time.
- Pour about 1 inch of oil into a heavy-bottomed skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C), about 3 to 4 minutes. Test readiness by dropping a small pinch of flour into the oil. It should sizzle immediately.
- Fry the chicken bites in small batches, being careful not to crowd the pan. Cook each batch for 3 to 4 minutes per side until deep golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the finished chicken bites to a wire rack set over a baking sheet to drain. This prevents the bottoms from steaming and going soft while you fry the remaining batches. Serve immediately with your favorite dipping sauces.
Notes
Marinate for at least 30 minutes, but longer marinating times (up to 4 hours) produce noticeably juicier chicken. Keep oil temperature steady at 350°F throughout frying for the best crust. Always fry in small batches to avoid dropping the oil temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in an air fryer or oven to restore crispiness. Avoid the microwave as it softens the coating.