Very addictive copy cat recipe of chick-fil-A’s famous chicken nuggets, tastes 1000x better and much healthier at home!
If you love Chick-Fil-A as much as I do, then you know how good their chicken is. I personally LOVE the spicy chicken deluxe sandwich (I will be posting the recipe for it in a few weeks), but today is all about the nuggets. My daughters are crazy for them. Now, of course kids do love nuggets but I was shocked to see my 2 year old actually finish her 6 nuggets at Chick-Fil-A the other day, so I took her back again and she seems to enjoy them very much. Maybe a little too much…
So everyones happy right? well not really, mainly because our family day is Sunday and that’s when we eat out but Chick-Fil-A is closed on Sundays (which I completely understand ). So I decided to tackle the recipe at home because I was not too happy to read about how much MSG and sodium is in those little nuggets of heaven.
Now this recipe isn’t their secret recipe it’s just my copy-cat version. I don’t know how close I came to their original recipe, but it tastes pretty much the same, if not better and much healthier!
One of the top secrets to most fast food places is that they marinate the chicken in pickle juice to keep the chicken moist and give it an amazing taste. I know it’s hard to sacrifice a jar of pickle juice but the pickles will be just fine without the juice and will be totally worth it when you taste the chicken. You can also use this method for marinating any type of fried chicken. If you must, and you don’t have pickle juice marinating the chicken in just milk will also work just as well but again, I highly recommend the pickle juice.
- For the Nuggets:
- 2 skinless and boneless chicken breasts or tenderloins about 1 pound cut into 1 inch chunks
- 1 large egg
- 1/2 cup milk
- 1/2 cup dill pickle juice optional but highly recommended
- 1 1/4 cups all-purpose flour
- 1 tablespoon confectioners' sugar powdered sugar
- 1 teaspoon paprika optional
- 1 teaspoon pepper
- 1 teaspoon salt
- peanut oil is best or canola oil (about 1-2 cups depending on pan size)
- For the Dipping Sauce
- 1/3 cup mayonnaise
- 2 Tablespoons yellow mustard
- 3 Tablespoons Honey
- 1/2 Tablespoon lemon juice or vinger
- salt and pepper to taste
- To make the honey mustard: whisk together mayonnaise, mustard, honey and lemon juice in a small bowl; set aside in the fridge for later.
- To make the nuggets:In a large bowl, combine chicken, 1/2 cup milk and pickle juice. Cover and place in the refrigerator for at least 20-60 minutes or overnight, the longer the better. Remove from fridge and and an egg to the mixture.
- Heat peanut oil in a large skillet over medium high heat. Now for this step you can either use a ziplock bag or simply dip the chicken into the flour mixture (in a bowl) and then place in oil. In a gallon sized ziplock bag, mix the flour, powdered sugar, and spices until well combined. Add the chicken pieces (without liquid) and shake well until fully coated.
- Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 3-5 minutes. Transfer to a cooling rack or plate lined with paper towels.
- Serve immediately with honey mustard.