Hey, y'all! If you're a fan of Chick-fil-A's nuggets, you're in for a treat with this homemade version. These Copycat Chick-fil-A Nuggets are just as crispy and tender as the ones you love, but you can whip them up right in your own kitchen. This adds a whole new meaning to, "We have food at home!"
Copycat Chick Fil A Nuggets
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The secret to these nuggets lies in the brining process. By soaking the chicken in pickle juice, you get that tender, juicy texture that makes the nuggets so delicious. Plus, it adds that signature tang that sets these nuggets apart from your average fried chicken. Once brined, the chicken gets coated in a perfectly seasoned flour, giving you that crispy, golden crust that everyone loves.
Ingredients: Copycat Chick Fil A Nuggets
- 6 chicken tenderloins, cut into 1 inch pieces
- 1 c. dill pickle juice
- 1 egg
- 1 c. milk
- 1 c. all purpose flour
- 1 tbsp. powdered sugar
- 1 tsp. smoked paprika
- 1 tsp. pepper
- 1 tsp. salt
- oil, for frying
When it comes to frying, a steady oil temperature is key to achieving that perfect crunch. Be sure to fry the nuggets in small batches to keep the oil hot and avoid soggy coating.
How to Make Copycat Chick Fil A Nuggets
- Place your cut chicken pieces into a bowl with pickle juice. Cover with plastic wrap and let the chicken brine in the fridge for 30 minutes to an hour to tenderize it.
- In a mixing bowl, whisk together the milk and egg until combined. After the chicken has marinated, remove it from the pickle juice and transfer it into the milk mixture.
- In a large Ziploc bag, add the flour, powdered sugar, paprika, pepper, and salt. Seal the bag and shake to mix the dry ingredients evenly.
- Heat oil in a frying pan to 400°F.
- Place each piece of chicken, coated in the milk mixture, into the flour mixture. Seal the bag again and shake to fully coat each piece with flour.
- Once the oil is hot, shake off the excess flour from each chicken piece, and carefully place it into the frying pan.
- Cook the chicken for about 10 minutes, until the outside is golden brown. Remove the chicken from the frying pan and let the excess oil drain on a plate lined with paper towels.
- Serve the chicken while still warm with fries and your desired sauce.
Pro Tips For Making This Recipe
- For a true copycat flavor, you must use dill pickle juice for brining the chicken. This not only tenderizes the meat but also adds that signature tangy taste to the nuggets.
- For a thicker, crunchier coating, double-dip the chicken. After the first coating in the flour mixture, dip the chicken back into the milk mixture and then into the flour again before frying.
- Let the cooked nuggets drain on a paper towel-lined plate to remove excess oil. This helps keep the nuggets crispy and light.
Frequently Asked Questions
You can marinate the chicken for as little as 30 minutes, but for the best flavor and tenderness, marinate it for 1 hour. If you have more time, marinating overnight will yield even more tender and flavorful nuggets.
Peanut oil is ideal for frying these nuggets as it adds a subtle flavor and has a high smoke point. However, you can also use vegetable oil or canola oil if that’s what you have on hand.
Yes, you can bake the nuggets if you prefer a healthier option. Preheat your oven to 400°F, place the coated chicken pieces on a greased baking sheet, and bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
Other Chicken Recipes You'll Love
- Buttermilk Fried Chicken Drumsticks
- Chicken Fried Chicken with Gravy
- Mississippi Pepperoncini Chicken
These nuggets are perfect for serving with your favorite dipping sauces, whether it’s honey mustard, barbecue, or Chick-fil-A sauce. They’re also great for meal prep—just fry up a batch, and you’ve got easy lunches or snacks ready to go for the week. Once you try these at home, you might just find yourself skipping the drive-thru more often!
Copycat Chick Fil A Nuggets
Copycat Chick Fil A Nuggets
Equipment
- Frying Pan
- Large Ziploc Bag
Ingredients
- 6 chicken tenderloins cut into 1 inch pieces
- 1 c. dill pickle juice
- 1 egg
- 1 c. milk
- 1 c. all purpose flour
- 1 tbsp. powdered sugar
- 1 tsp. smoked paprika
- 1 tsp. pepper
- 1 tsp. salt
- oil for frying
Instructions
- Place your cut chicken pieces into a bowl with pickle juice. Cover with plastic wrap and let the chicken brine in the fridge for 30 minutes to an hour to tenderize it.
- In a mixing bowl, whisk together the milk and egg until combined. After the chicken has marinated, remove it from the pickle juice and transfer it into the milk mixture.
- In a large Ziploc bag, add the flour, powdered sugar, paprika, pepper, and salt. Seal the bag and shake to mix the dry ingredients evenly.
- Heat oil in a frying pan to 400°F.
- Place each piece of chicken, coated in the milk mixture, into the flour mixture. Seal the bag again and shake to fully coat each piece with flour.
- Once the oil is hot, shake off the excess flour from each chicken piece, and carefully place it into the frying pan.
- Cook the chicken for about 10 minutes, until the outside is golden brown. Remove the chicken from the frying pan and let the excess oil drain on a plate lined with paper towels.
- Serve the chicken while still warm with fries and your desired sauce.
Notes
- For a true copycat flavor, you must use dill pickle juice for brining the chicken. This not only tenderizes the meat but also adds that signature tangy taste to the nuggets.
- For a thicker, crunchier coating, double-dip the chicken. After the first coating in the flour mixture, dip the chicken back into the milk mixture and then into the flour again before frying.
- Let the cooked nuggets drain on a paper towel-lined plate to remove excess oil. This helps keep the nuggets crispy and light.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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