Chick-fil-A Chicken Nuggets (Copycat)

Name: Chick-fil-A Chicken Nuggets (Copycat)
Cuisine: American
Ingredients: 4 chicken breasts; 1 cup dill pickle juice; 2 large eggs; 1 cup whole milk; 1.5 cups all-purpose flour; 2 tsp white granulated sugar; 2 tsp paprika; 1 tsp ground black pepper; 2 tsp kosher salt; 8 cups peanut oil; Salt, for topping

Serves 1

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Chick-fil-A Chicken Nuggets (Copycat)

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Serves 1

Directions

1Cut the chicken breasts into 1-inch chunks. Place in a medium bowl and pour the dill pickle juice over the chicken. Cover and refrigerate for at least 30 minutes and up to 2 hours.
2In a mixing bowl, whisk together the eggs, whole milk, and 1 tablespoon of the dill pickle marinade. This is your egg wash.
3In a separate bowl, whisk together the all-purpose flour, paprika, black pepper, kosher salt, and sugar.
4Pour the peanut oil into a large heavy-bottom pot and heat over medium to medium-high until the oil reaches 350°F. A digital thermometer is highly recommended.
5When the chicken has finished marinating, drain it and transfer it to the egg wash. Toss to fully coat.
6Remove the chicken from the egg wash, allowing excess liquid to drip off, then transfer to the flour mixture. Toss with your fingers until evenly coated.
7Shake off excess flour from each piece.
8Carefully lower the chicken into the 350°F oil in batches. Fry for 5–7 minutes, or until the internal temperature reaches 160°F.
9Remove the cooked nuggets and place on a wire rack or paper towels. Lightly sprinkle with kosher salt while hot.
10Serve hot with your favorite dipping sauce.

Ingredients

4 chicken breasts
1 cup dill pickle juice
2 large eggs
1 cup whole milk
1.5 cups all-purpose flour
2 tsp white granulated sugar
2 tsp paprika
1 tsp ground black pepper
2 tsp kosher salt
8 cups peanut oil
Salt, for topping

Equipment

large heavy-bottom potdigital thermometerwire rack

Tips

Do not coat the chicken in the flour mixture unless your oil is fully preheated. Letting the coated chicken sit too long before frying can cause the breading to clump or fall off.
Chicken is safe at 165°F. Removing at 160°F allows carryover cooking to bring it to temperature while keeping the nuggets juicy.
These nuggets reheat really well in the air fryer or the oven; I often make large batches ahead of time and reheat them as needed.
The nuggets will stay fresh for 3 days in an airtight container or Ziploc bag.

Chick-fil-A Chicken Nuggets (Copycat)

Serves 1

tiktok.com

Chick-fil-A Chicken Nuggets (Copycat)

tiktok.com

Serves 1

Directions

1Cut the chicken breasts into 1-inch chunks. Place in a medium bowl and pour the dill pickle juice over the chicken. Cover and refrigerate for at least 30 minutes and up to 2 hours.
2In a mixing bowl, whisk together the eggs, whole milk, and 1 tablespoon of the dill pickle marinade. This is your egg wash.
3In a separate bowl, whisk together the all-purpose flour, paprika, black pepper, kosher salt, and sugar.
4Pour the peanut oil into a large heavy-bottom pot and heat over medium to medium-high until the oil reaches 350°F. A digital thermometer is highly recommended.
5When the chicken has finished marinating, drain it and transfer it to the egg wash. Toss to fully coat.
6Remove the chicken from the egg wash, allowing excess liquid to drip off, then transfer to the flour mixture. Toss with your fingers until evenly coated.
7Shake off excess flour from each piece.
8Carefully lower the chicken into the 350°F oil in batches. Fry for 5–7 minutes, or until the internal temperature reaches 160°F.
9Remove the cooked nuggets and place on a wire rack or paper towels. Lightly sprinkle with kosher salt while hot.
10Serve hot with your favorite dipping sauce.

Ingredients

4 chicken breasts
1 cup dill pickle juice
2 large eggs
1 cup whole milk
1.5 cups all-purpose flour
2 tsp white granulated sugar
2 tsp paprika
1 tsp ground black pepper
2 tsp kosher salt
8 cups peanut oil
Salt, for topping

Equipment

large heavy-bottom potdigital thermometerwire rack

Tips

Do not coat the chicken in the flour mixture unless your oil is fully preheated. Letting the coated chicken sit too long before frying can cause the breading to clump or fall off.
Chicken is safe at 165°F. Removing at 160°F allows carryover cooking to bring it to temperature while keeping the nuggets juicy.
These nuggets reheat really well in the air fryer or the oven; I often make large batches ahead of time and reheat them as needed.
The nuggets will stay fresh for 3 days in an airtight container or Ziploc bag.