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Copycat Chick-fil-A Chicken Nuggets

Copycat Chick-fil-A Chicken Nuggets - recipe card
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Crispy, tender chicken nuggets that rival the original fast-food favorite. The secret lies in a pickle juice marinade and a lightly sweetened seasoned flour coating for that signature tangy-savory flavor and crunchy texture.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts (about 2 medium breasts)
  • 1/2 cup dill pickle juice (from jar of pickles)
  • 1 large egg
  • 1/4 cup whole milk
  • 1 cup all-purpose flour
  • 2 tbsp powdered sugar
  • 1 tsp paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 quart vegetable oil, for frying

Instructions

  1. Cut the chicken breasts into 1-inch cubes. Place the cubes in a medium bowl and pour the pickle juice over them, making sure all pieces are submerged. Cover and refrigerate for at least 30 minutes (up to 2 hours) to tenderize and infuse the signature tangy flavor.
  2. In a shallow bowl, whisk together the egg and milk until smooth. This egg wash will help the coating adhere. Set aside.
  3. In another shallow bowl or pie plate, combine the flour, powdered sugar, paprika, salt, and pepper. Whisk until evenly blended. The powdered sugar adds a slight sweetness that mimics the original recipe.
  4. Remove the chicken from the pickle juice and pat dry with paper towels. Discard the used brine. Patting dry is crucial to prevent the egg wash from sliding off.
  5. Working in batches of 6-8 pieces, dip each chicken cube into the egg wash, letting excess drip off, then coat thoroughly in the seasoned flour mixture. Press the coating gently to adhere, then transfer to a plate. Repeat with remaining chicken.
  6. Fill a large, heavy-bottomed pot or deep fryer with at least 3 inches of vegetable oil. Heat over medium-high heat until the oil reaches 350°F (177°C). Use a deep-fry thermometer for accuracy. The oil is ready when a small sprinkle of flour sizzles immediately upon contact.
  7. Carefully add half the breaded nuggets to the hot oil using tongs or a slotted spoon, ensuring not to overcrowd the pot (this would drop the oil temperature and make nuggets greasy). Fry for 3 to 4 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
  8. Transfer the cooked nuggets to a wire rack set over a baking sheet. Avoid paper towels, which can make the crust soggy. Let rest for 2 minutes. Repeat with remaining nuggets, allowing the oil to return to 350°F between batches.
  9. Serve immediately with your choice of dipping sauces (Chick-fil-A sauce, honey mustard, or ranch). For best texture, enjoy within 10 minutes of frying.

Notes

Storage: Refrigerate leftover nuggets in an airtight container for up to 3 days. Freezing: Spread uncooked breaded nuggets on a baking sheet and freeze until solid, then transfer to a zip-top bag for up to 3 months. Reheating: For crispiest results, reheat in a 375°F (190°C) oven or air fryer at 350°F for 5–7 minutes, flipping halfway. Avoid microwaving, which softens the coating.

Nutrition

Keywords: copycat Chick-fil-A nuggets, chicken nuggets recipe, fried chicken nuggets, pickle juice marinade chicken, homemade fast food nuggets, crispy chicken bites, kid-friendly dinner, easy chicken recipe, Southern fried chicken, party appetizer

Find it online: https://copycatkitchenco.com/copycat-chick-fil-a-chicken-nuggets/