Homemade Chick-Fil-A Chicken Patty (gluten free, dairy free)

by - April 27, 2012

Week TWO of my daughter's gluten/dairy-free journey. It is mind-blowing how much improvement we are seeing with her allergies. Absolutely no post nasal drip, coughing, hives, itching, sinus issues, breathing issues. She is feeling fantastic and she knows it. She is willing to sacrifice her old food favorites so she can continue feeling great. One favorite I'm trying to duplicate for her is our beloved Chick-fil-A. There is a location just around the corner from our house and it used to be all too easy hopping in there for a MSG chicken and fries fix.

I was inspired by this post from the amazing blog: 100 Days of Real Food. Sheepishly, I admit to being one of those parents who justified Chick-fil-A as being one of the 'healthier' fast food restaurants. Part of me knew there were likely chemical ingredients in the chicken breading, but oh how easy it was to turn a blind eye all in the name of chicken deliciousness. In the end, MSG can make anything deliciousness, all while killing your brain, no less. So, then I saw her recipe for a homemade Chick-fil-A chicken sandwich. Just minor problems with the recipe for our particular family. First, I'm notoriously bad at planning ahead and so the marinating 4 hours ahead of time was out of the question. Second, we are a gluten-free family so the two flours used were out. Here are my tweaks to her fabulous recipe!



  • 4 organic chicken thighs equaling about 1.5-2 pounds (we buy ours @ Costco)

  • 2 large eggs

  • 1 cup almond milk

  • 3 tsp paprika

  • 1  1/2 cup sorghum flour

  • 1/2 cup tapioca flour (or arrowroot powder)

  • 2 tbsp powdered sugar

  • 1/2 tsp dry mustard

  • 1/2 tsp baking soda


  1. Preheat oven to 450 degrees

  2. In a bowl, combine and stir flours, sugar, baking soda, 1 tsp paprika, dry mustard and set aside

  3. In another bowl, whisk egg and almond milk together

  4. Dredge one piece of chicken at a time in egg bath, ensuring each side is wet and dredge in flour mixture coating each side

  5. Place each flour coated chicken piece in a greased 9X13 glass baking dish (we grease our pans with coconut oil)

  6. Spray each piece liberally with grapeseed or coconut oil, covering both sides

  7. Place baking dish in oven

  8. After 12 mins, turn each piece of chicken over mid way through baking

  9. After about 25 mins – 30 mins, chicken should be completely cooked and crispy

  10. Take out of the oven and let rest at least 5 mins

Makes 5-6 servings. To make it a true Chick-fil-A experience, we made these baked herb fries and a side of fruit. You are welcome to add GF buns and turn it into a sandwich, but we preferred just the patty to dip in a healthy version of BBQ sauce and left it at that.

*Notes on this recipe: I used sorghum flour (also known as MILO) because it's the closest gluten free flour to taste like wheat. It is high in protein, light tan in color and generally works well in baking. We buy ours through Azure Standard, as well as the tapioca flour. I like using the organic chicken thighs (particularly from Costco) because they are the most affordable per pound organic, grass-fed chicken I can find anywhere. The thighs are more tender, imo, and much more flavorful. For the oil spray, I like the Spectrum brand grapeseed or coconut oil spray. I get ours at Sprouts.

Oh, and have you seen these at Chick-fil-A?

Unless you are craving some mononitrates, anhydrous dextrose, mono and diglycerides, polysorbate 60, propylene glycol, dextrose, corn starch,  and artificial flavors.....well, how about these chewy chocolate vegan date brownies for dessert? It certainly made our faux, albeit HEALTHY, Chick-fil-A experience complete. YUM! A gluten/dairy/refined sugar free favorite of ours.

It's my pleasure!  ;)

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  1. Thanks so much for sharing my brownie recipe with your readers! By the way - I live in North Texas too. :) Small world, huh?



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