Gluten-Free Chicken Nuggets with Polynesian Sauce | CookOS

Chicken Nuggets and Polynesian Sauce

Name: Gluten-Free Chicken Nuggets with Polynesian Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2/3 cup avocado oil mayonnaise; 1/4 cup unsweetened ketchup; 2 tablespoons honey; 2 teaspoons prepared yellow mustard; 1 teaspoon apple cider vinegar; 1 teaspoon natural liquid smoke; 1/2 teaspoon ground turmeric, for coloring; Chicken tenders; Dill pickle juice for brining; Grain-free flour blend for breading; Avocado oil for frying

These gluten-free, grain-free chicken nuggets deliver crispy, juicy results with a homemade Polynesian sauce that rivals chain-restaurant versions. The sauce combines mayo, ketchup, honey, and liquid smoke for complex sweet and smoky notes.

🍴Chick-fil-A Copycat

🌍American 🥗Gluten-Free 🥗Dairy-Free 🏷️Chick-fil-a 🏷️Chicken nuggets Polynesian sauce

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Total

45 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Make It Good With Danielle Walker

Ingredients

2/3 cup avocado oil mayonnaise
1/4 cup unsweetened ketchup
2 tablespoons honey
2 teaspoons prepared yellow mustard
1 teaspoon apple cider vinegar
1 teaspoon natural liquid smoke
1/2 teaspoon ground turmeric, for coloring
Chicken tenders
Dill pickle juice for brining
Grain-free flour blend for breading
Avocado oil for frying

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Instructions

1
Brine chicken tenders in dill pickle juice for 24 hours with added ingredients for subtle sweetness
2
Mix together mayonnaise, ketchup, honey, yellow mustard, apple cider vinegar, liquid smoke, and turmeric in a bowl for Creamy Hickory Sauce
3
Prepare grain-free breading mix using alternative flours
4
Remove chicken from brine and coat in breading mixture
5
Fry in avocado oil until golden brown and cooked through, or bake in convection oven with avocado oil spray
6
Serve hot with prepared sauces
7
Store sauce in refrigerator for up to 4 weeks

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Tips & Notes

Pro tips

Brine chicken tenders in dill pickle juice to ensure juiciness and flavor absorption before breading.
Double-dredge: coat in grain-free flour, dip in a binding agent (egg or dairy-free alternative), then coat again for extra crispiness.
Check internal temperature reaches 165°F at the thickest part to ensure doneness without overcooking.
The turmeric in the Polynesian sauce adds color and earthy complexity—don't skip it.

Substitutions

Avocado oil mayo → regular mayo or dairy-free mayo (flavor may shift slightly)
Unsweetened ketchup → tomato sauce or no-sugar-added ketchup (1:1 ratio)
Apple cider vinegar → rice vinegar or white vinegar (same amount)
Grain-free flour blend → all-purpose flour (loses grain-free certification)

Storage & make-ahead

Store cooked nuggets in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispiness. Sauce keeps refrigerated for up to 1 week.

Equipment

Air fryer (optional but recommended for crispiness)

Common Questions

Can I use regular all-purpose flour instead of grain-free flour blend?

Yes, but the nuggets won't be grain-free. All-purpose flour will work similarly; use the same amount and follow the same breading process.

How long do I brine the chicken tenders in dill pickle juice?

The recipe calls for dill pickle juice for brining, but optimal timing isn't specified. Plan for 30 minutes to 2 hours for best flavor penetration and moisture retention.

Can I make the Polynesian sauce ahead of time?

Yes. Store the sauce in an airtight container in the refrigerator for up to 1 week. Stir before serving if separation occurs.

What's the best cooking method for these nuggets?

The recipe doesn't specify; air frying, baking, or pan-frying all work. Air fry at 380°F for 10–12 minutes, or bake at 400°F for 15–18 minutes until golden and internal temp reaches 165°F.