Copycat Chick-fil-A Nuggets

I’ve tested and perfected these copycat Chick-fil-A nuggets so you can make them once and know they work. Golden crispy coating, tender juicy inside, that subtle sweetness from the original. Any day of the week.

I grew up in Michigan, and Chick-fil-A took forever to open here. My kids heard about it from everyone, begged for it constantly, and when a location finally opened near us, it was a legitimately big deal. We made a whole trip out of it.

Now that they’ve had the real thing, the bar is set. So when I started testing this copycat recipe, I needed it to hold up. I’m happy to report it does. Especially on Sundays.

The pickle brine is what makes these work. One hour in dill pickle juice tenderizes the chicken and builds that flavor you can’t get any other way. The rest comes down to getting the frying right, which I walk through below.

If you love a good fast food copycat at home, my Panda Express Orange Chicken is another one worth making. And my Copycat KFC Bowl is always a hit for a full fast food dinner night at home.

What You’ll Need

• Boneless skinless chicken breasts, cut into bite-sized pieces. Breasts are the way to go here. They fry quickly and stay juicy when the brine and oil temperature are right.
• Dill pickle juice. This is the most important ingredient after the chicken. It tenderizes the meat and gives the coating that background flavor you know from the restaurant. One cup for 1½ pounds of chicken.
• And it has to be dill pickle juice. Not bread and butter. The flavor won’t be right with anything else.
• Powdered sugar. I know it sounds odd in a savory recipe, but 1½ tablespoons is all it takes. The real Chick-fil-A coating has a subtle sweetness that sets it apart from regular fried chicken. The powdered sugar is how you get there.
• Don’t skip it and don’t swap in granulated sugar. It won’t dissolve the same way.
• Baking powder. This is what creates the light, slightly airy coating instead of a dense crust. The baking powder reacts with the heat and produces tiny bubbles that keep the breading crisp. It’s a one-teaspoon detail that makes a real difference.
• Kosher salt. The recipe calls for kosher salt specifically. If you’re using regular table salt or sea salt, use half the amount.
• Kosher salt has a different grain size and the measurement doesn’t translate one-to-one. Getting this wrong will make the nuggets taste too salty.
• Peanut oil. Chick-fil-A fries in peanut oil, and it matters. It has a high smoke point and a slightly nutty flavor that is part of what makes their chicken taste the way it does. Canola oil works if you need a substitute, but if you can use peanut oil, use peanut oil.
  If you have a peanut allergy in the house, canola or vegetable oil is your go-to.

How to Make Chick-fil-A Nuggets

Step 1: Brine the chicken. Add 1½ pounds of chicken breast cut into bite-sized pieces to a large bowl and pour in 1 cup of dill pickle juice. Press the chicken down so every piece is covered. Cover the bowl and refrigerate for at least 1 hour, up to 4 hours.

The longer it marinates, the more the pickle flavor comes through. At 1 hour, you get all the tenderness benefits without a strong pickle taste. At 4 hours, you’ll taste the brine more noticeably, which a lot of people love.

Step 2: Make the egg wash. Drain the pickle juice off the chicken. In a separate bowl, whisk together ¾ cup milk and 1 large egg until combined. Add the drained chicken and stir to coat.

Step 3: Build the flour coating. Add 1 cup all-purpose flour, 1½ tablespoons powdered sugar, 2 teaspoons kosher salt, 1 teaspoon baking powder, ½ teaspoon paprika, and ¼ teaspoon coarse ground pepper to a large zip-top bag. Seal and shake to combine everything.

Step 4: Coat the chicken. Drain the milk and egg mixture off the chicken and add the chicken pieces to the bag with the flour mixture. Seal and shake, pressing the flour mixture onto the chicken as you go. Make sure every piece is fully coated.

Leave the chicken in the bag while you heat the oil. That resting time helps the coating adhere.

Step 5: Heat the oil and set up your station. Add at least 1 inch of peanut oil to a heavy-bottomed Dutch oven or pot. Heat over medium-high heat. Clip a candy thermometer to the side of the pot and wait for the oil to reach 350 to 360°F before you add any chicken.

While it heats, place a wire cooling rack on top of a rimmed baking sheet and set it next to the stove. That rack is where the nuggets drain after frying.

Step 6: Fry in batches. Add about a third to a quarter of the chicken at a time. Don’t overcrowd.

Keep watching the thermometer. If the temp drops, increase the heat. If it gets too hot, pull it back.

Flip the nuggets every 45 seconds or so for an even golden crust. Total frying time is about 3 to 4 minutes per batch, until the internal temperature reads 165°F.

Step 7: Drain and rest. Remove the nuggets with a spider strainer and set them on the wire rack, not on paper towel. Tongs can peel the breading right off and paper towel makes the bottoms soggy. Let them rest for a minute before serving.

Dipping Sauce Options

Everyone in my house has their own answer to this question, which I think is very on brand for a Chick-fil-A fan family.

• The signature Chick-fil-A sauce is the obvious choice, and the good news is it’s easy to find at the grocery store now. Most major grocery chains carry it. No need to make it from scratch if you don’t want to.
• My personal go-to is ranch dressing. I know that’s a controversial stance in a Chick-fil-A household, but I am a ranch girl and I always have been. A good creamy ranch with these nuggets is everything.
• Other options worth trying: honey mustard, barbecue sauce, and ketchup. If you’re doing a full fast food night at home, set out a few and let everyone pick.

How to Store Leftovers

Store cooled nuggets in an airtight container in the refrigerator for up to 3 to 4 days.

• To reheat: The air fryer is the best option. Heat at 375°F for 4 to 5 minutes. They come back crispy almost like they were just fried.
• To freeze: Let the nuggets cool completely, then transfer to a freezer-safe container. They keep in the freezer for up to 3 months.
• To reheat from frozen: Bake in the oven at 375°F for about 12 to 14 minutes until heated through.

More Copycat Recipes to Try

• Panda Express Black Pepper Chicken
• Copycat KFC Zinger Burger
• KFC Copycat Coleslaw
• White Castle Sliders