Copycat Chick-fil-A Nuggets
These copycat Chick-fil-A nuggets get their signature flavor from a dill pickle brine and a touch of powdered sugar in the coating. My family makes these on Sundays.
Servings: 4 servings
Calories: 381kcal
Ingredients
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 cup dill pickle juice
- ¾ cup milk
- 1 large egg
- 1 cup all-purpose flour
- 1½ tablespoons powdered sugar
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- ½ teaspoon paprika
- ¼ teaspoon coarse ground pepper
- Peanut oil or canola oil for frying
Instructions
- Add the chicken to a large bowl and pour in the pickle juice. Mix together and press the chicken down so it covers all the pieces. Cover and refrigerate for at least an hour or up 4 hours.1½ pounds boneless skinless chicken breasts , 1 cup dill pickle juice
- Mix together the milk and egg to a separate bowl, drain the pickle juice from the chicken and add the chicken to the bowl and stir to coat.¾ cup milk, 1 large egg
- In a zipper top bag, add the flour, powdered sugar, salt, baking powder, paprika, and pepper. Drain the milk and egg mixture from the chicken and put it in the bag.1 cup all-purpose flour, 1½ tablespoons powdered sugar, 2 teaspoons kosher salt, 1 teaspoon baking powder, ½ teaspoon paprika, ¼ teaspoon coarse ground pepper
- Shake to coat the chicken, pressing the flour mixture onto the chicken as needed. Make sure all the chicken pieces are coated completely. Let the chicken sit in the bag while you heat your oil.
- Add at least 1 inch of oil to a heavy-bottomed Dutch oven or pot and heat over medium-high heat. It’s best if you use a candy thermometer to see the oil temperature. You want the temperature to be about 350-360 F for ideal frying temperature. If your oil isn’t that hot your breading won’t get crispy but if it’s too hot your breading will burn before the chicken is cooked through.Peanut oil or canola oil for frying
- While the oil heats, place a wire cooling rack on top of a rimmed baking sheet and set next to the stove.
- Fry about 1/3-1/4 of the chicken at a time, watching the temperature of the oil. If it gets too cool, increase the temperature of the stove and if it gets too hot, reduce the temperature of the stove. Flip the chicken every 45 seconds or so while frying for an even cook until the chicken is cooked through to 165 F. This will take about 3-4 minutes total frying time.
- Remove the chicken using a spider strainer onto the wire cooling rack for best results. If you use tongs, be careful to not peel the breading off with them as you pinch the nuggets.
- Let cool for a minute before serving. Serve with Chick Fil A sauce and waffle fries, if desired.
Notes
Storage:
- Store: Let the nuggets cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days.
- Reheat: For the crispiest results, reheat in the air fryer at 375°F for 4–5 minutes.
- Freeze: Once fully cooled, transfer the nuggets to a freezer-safe container and freeze for up to 3 months.
- Reheat from Frozen: Bake at 375°F for 12–14 minutes, or until heated through.
Nutrition
Calories: 381kcal | Carbohydrates: 34g | Protein: 42g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 155mg | Sodium: 2282mg | Potassium: 855mg | Fiber: 1g | Sugar: 5g | Vitamin A: 309IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 2mg
