Wednesday, March 14, 2012

Sweet Chicken Nuggets

I have a firm rule on here that I never say anything tastes exactly like a particular food from my favorite restaurants.  But I do love to try to re-create some of my restaurant/fast food favorites at home.  It's a fun pastime for me that started many years ago.  After a lot of trial and error, I can usually get flavors very close to my favorite meals, but never exactly the same taste.   Take these chicken nuggets for example.  I played around with this recipe for a while trying to get them to taste like my favorite nuggets at Chick-Fil-A.  I even tried adding pickle juice to the batter because I heard that's what they do at Chick-Fil-A.  Note: it didn't add anything to the flavor so I haven't added it since.  So here's my disclaimer, these do not taste exactly like those famous nuggets, but they do taste pretty daggone good. They are juicy, tender, and have a nice, slightly sweet exterior.  And my family really loves them, so that's all that really matters, isn't it?
Ingredients:
2-3 boneless, skinless chicken breasts
1 cup milk (2% or higher)
1 large egg
1 1/4 cups all purpose flour
3 tbsp. powdered sugar
1/2 tbsp. corn starch
2 1/2 tsp. table salt
1 tsp. fresh ground black pepper
vegetable or peanut oil 



Directions:
My chicken breasts were on the large side so I only used 2 this time.  Cube chicken breasts into bite size pieces (trimming away any excess skin that might be hanging on)
In a medium bowl, whisk together milk and egg. 
Place cubed chicken into bowl.
If you have time, cover it and let it hang out in the refrigerator for a few hours.  
This helps to make the chicken a bit more moist and tender.

When ready to cook, start preheating oil in your fryer or deep pot to 375F degrees.

In a gallon size Ziploc bag, combine flour, sugar, corn starch, salt & pepper.
Give it a good shake to combine ingredients.
Add in cubed chicken, small batches at a time, to the flour mixture.
Seal and shake until chicken is coated.

In small batches, place chicken into fryer.
 And cook until golden brown.
About 4-6 minutes.
 
Remove and drain on paper towels.
 
Continue with above steps until all your chicken is cooked.

Serve with your favorite sauce.

*Served here with my favorite Honey Mustard Sauce*



32 comments:

Mrs. Gaither said...

I gave you an award on my blog--swing on over and grab it! Your a top 10!
Barb
meet me at the zoo...
kinderzoo

Inside a British Mum's Kitchen said...

Oh yes! my girls favorite meal - bookmarked!!
Mary x

SHANA said...

Thank you so much. This would be much better for my son than the store bought popcorn chicken he loves. Can you freeze these? I would like to make a bunch so I can pull out some as he wants it. That would be awesome.

Yin said...

The nuggets looks really crispy and irresistible my boy will finish them in no time:-)
thanks for the simple recipe.
Yin

Annie Oakley's Kitchen said...

I really don't know why but I have never eaten at chick-fil-a. I even have one near my house! Those chicken nuggets look great though and not difficult to make! Frying still does scare me a little though ;)

The Better Baker said...

MMMM!

Sandra said...

My granddaughter loves nuggets and these would be so much better for her.

Joan said...

Are you using something like a Fry Daddy fryer? I don't fry alot because of the mess and for health reasons. I do have a large cast iron skillet and will probably use that.

The Country Cook said...

Thanks for the lovely comments everyone!! I really hope you like this one if you give it a try!
Shana, I haven't actually tried freezing these to be honest but I think you could. The breading on these are similar to Chick-fil-A in that it is not a crispy batter so freezing them should be alright.
Joan, yes, that is an electric fryer that I have. But you could certainly use your large cast iron skillet for frying these! :)

Andrea @ From the Bookshelf said...

These look great Brandie! Have to give them a whirl!

Cindi @ Rustique Art said...

Yours are better b/c there is no MSG! Sad but true, Chick-Fil-A adds MSG to there breaded chicken :(

And I'm so excited b/c your frying set up is sweet! I didn't ever think to use that type of pan for my stove top. I must live under a rock.

From Valeries Kitchen said...

No doubt in my mind that these are far better than anything you can get at a fast food place. Good job!

mjskit said...

I've never had the Chick-fil-A nuggets, but I can tell that these nuggets are delicious! And your honey mustard sauce looks like a perfect dipping sauce for them! Great Job!

Chandra@The Plaid and Paisley Kitchen said...

Oh My Word! These Look JUST like the chick fil a nuggets!! I can't wait to try these!!!

Krista said...

I love recreating recipes at home too. It's always such a challenge and so gratifying when you come so close! And the powdered sugar! Who would have thought! You're so smart! Thanks for sharing at Church Supper. Have a blessed week and come back soon. ~EMM

Anonymous said...

Thank you for posting this, I'm making these tonight and I can't wait! I love your recipes and have never hada anything I didn't enjoy from your site.

peps said...

Delicious!! I will try it!!!

Angie Freeman said...

I just found your blog and enjoy it very much! I am a former south Virginia girl also and I gotta love someone who uses the term, "daggone"!
Angie

Jessica Martinez said...

These are amazing! Thank you for all of the wonderfull recipes you share!!

Jessica Martinez said...

I just made these and they are AMAZING! Thank you for all of the wonderful recipes you share!!

Alison said...

Made these tonight, everyone loved them! Another winner from your blog, thanks!

The Country Cook said...

Thank you SO very much!! I am so happy this recipe turned out good for you. I really appreciate y'all taking the time to let me know how a recipe turned out. I hope you find many more recipes on here that you love!! ~Brandie

Alysha Kinney said...

I have made these a couple differnt times for my family. My daughter (5) just eats them up as quick as i can pull the out of the oil! HUGE HIT!!!!! :)

Anonymous said...

I just made this for my VERY picky husband. He liked it and said I can make it again. That's saying something lol! He only eats about 10 things.

Kristen said...

This is my second raving review today! We made these for dinner and they were delicious and looked just as pictured. The only change was I used a cast iron skillet with oil on med high heat. Yum!! Big thanks!

Brandie Skibinski said...

Now that is what we like to hear! :) Thank you so much for letting me know how they turned out for ya!!

Brandie Skibinski said...

Woo hoo! So glad they turned out yummy! I sure do appreciate you taking the time to come back and leave a comment!!

Brandie Skibinski said...

To hear when the kiddos like something is always one of the biggest compliments. Because we all know, they don't hesitate to tell us the cold, hard truth. Ha!! Love reading that - thank you!

corey said...

try adding pickle juice to the marinade and let sit in the refrigerator at least 2 hours (24 hours gives really good results). Pickle juice is the secret ingredient that Chick fil a uses and these nuggets turn out amazing! and yes you can freeze them =)

Kara said...

I am very excited to try this recipe!! I worked at Chick-fil-a so I've breaded and pressure cooked my fair share of chicken. The only difference I see is that they soak the nuggets in a marinade before they freeze them for storage. When they thaw out the nuggets, directly before putting them in the pressure cooker they toss them in the milk wash and then the flour coat.

Jonathan said...

I used to work at Chic-fil-a and made the nuggets when I worked there. The only thing different in your process is that they use Butter Milk instead of regular milk to soak the chicken in before battering.

Don't know what was in their flour mixture...that always came pre-mixed to the store. But they do use a large "zip lock type bag" to batter the chicken similar to your method.

Heather said...

I can't wait to try these! I don't have an electric fryer and I don't have a cast iron skillet--any other suggestions? Nonstick skillet or bake in the oven? Thanks!