If you’ve ever craved crispy chicken nuggets that hit just right—but wanted a cleaner, gluten-free version—you’re in for a treat. This recipe for Arrowroot Fried Chicken Nuggets is one of the most-loved in my kitchen, and honestly, I get why. A few people have even told me they taste just like Chick-fil-A nuggets… and I’m not here to argue.
Simple ingredients. Quick to make. Super satisfying. Let’s dive in.
Ingredients: Arrowroot Chicken Nuggets
Here’s everything you’ll need for this quick and easy recipe:
- Chicken Breast
- Arrowroot Flour
- Paprika
- Salt
- Garlic Powder
- Onion Powder
- Cayenne
- Coconut Oil
I love using Bob’s Red Mill arrowroot flour. It is great to have on hand for other recipes too!
This recipe checks all the boxes:
- ✔️ Gluten-Free + Grain-Free (thanks to arrowroot flour)
- ✔️ Paleo-Friendly
- ✔️ Made with clean, real ingredients
- ✔️ Crispy, juicy, and totally satisfying
- ✔️ Way healthier than takeout (but just as good, if not better)
Plus, it’s perfect for anyone avoiding seed oils—because we’re using coconut oil to get that golden, crispy crust
How to Make Arrowroot Fried Chicken Nuggets
Mix the flour + spices. In a shallow bowl, combine arrowroot flour, paprika, salt, garlic powder, onion powder, and cayenne.
Coat the chicken. Dip each chicken nugget into the flour mixture until fully coated.
Heat the oil. Warm coconut oil over medium heat in a large skillet.
Fry to golden perfection. Add the nuggets to the pan and cook for about 5 minutes total, flipping halfway through until golden and cooked through.
Serve it up. I love mine with a side of organic ketchup (I use Primal Kitchen for a clean, no-sugar-added option).
Extra Tips
Don’t overcrowd the pan—work in batches if needed!
Pat the chicken dry before coating to help the flour stick.
Arrowroot flour gets beautifully crispy—just make sure the oil is hot before adding the nuggets.
Love these chicken nuggets? Try these recipes next:
Arrowroot Fried Chicken Nuggets
Ingredients
- 1 lb chicken breast cut into small nugget size pieces
- 4 tbsp Arrowroot flour
- 1 tbsp Paprika
- 1 tsp Salt
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Cayenne optional
- 1/3 cup Coconut oil enough to cover the entire pan. About 1/8 inch melted
Instructions
- Mix arrowroot and spices
- Dip each piece of chicken into flour mixture until covered
- Heat coconut oil in pan on medium heat
- Add each piece of chicken to cook for about 5 minutes, flipping half way
- Serve with organic ketchup (@primalkitchenfoods)