Copycat Chick-Fil-A Chicken Nuggets are super flavorful and tasty chicken nuggets just like Chick-fil-A! A recipe the whole family loves!
COPYCAT CHICK-FIL-A 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 (hopefully better!)
TIPS FOR MAKING THIS COPYCAT RECIPE:
- Definitely try to use buttermilk here. It really tenderizes the chicken. If you have time, marinate the chicken in the buttermilk, egg and pickle juice mixture for as long as possible. But you can use regular milk if that is all you have.
- You'll want to use dill pickle juice with this. The bread and butter pickle juice is just a bit too sweet.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
boneless, skinless chicken breasts
buttermilk
pickle juice
large egg
all-purpose flour
powdered sugar
corn starch
salt and pepper
vegetable or peanut oil
HOW TO MAKE CHICK-FIL-A CHICKEN NUGGETS:
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 buttermilk, egg and pickle juice.
Place cubed chicken into the 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 (and internal temperature is 165F degrees.) About 4-6 minutes.
Remove and drain on paper towels.
Continue with above steps until all your chicken is cooked. Served here with my favorite homemade HONEY MUSTARD SAUCE.
CRAVING MORE RECIPES? GIVE THESE A TRY!
CHICK-FIL-A CARROT RAISIN SALAD
CHICK-FIL-A SUPERFOOD KALE SALAD
EASY BAKED RANCH CHICKEN NUGGETS
CROCK POT SWEET & SOUR CHICKEN
COPYCAT APPLEBEE'S ORIENTAL CHICKEN SALAD
THE BEST NASHVILLE HOT CHICKEN
BUTTERMILK CHICKEN BISCUITS
BREAD & BUTTER PICKLES
CRISPY AIR FRYER CHICKEN TENDERS
THE BEST SOUTHERN FRIED CHICKEN
COPYCAT CHICK-FIL-A CHICKEN NUGGETS
Copycat Chick-Fil-A Chicken Nuggets are super flavorful and tasty chicken nuggets just like Chick-fil-A! A recipe the whole family loves!
Print
Pin
Rate
Servings: 6
Calories: 347kcal
Ingredients
- 2-3 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 large egg
- ¼ cup pickle juice
- 1 ¼ cups all purpose flour
- 3 tbsp powdered sugar
- ½ tbsp corn starch
- 2 ½ tsp table salt
- 1 tsp fresh ground black pepper
- vegetable or peanut oil
Instructions
- Cube chicken breasts into bite size pieces, trimming away any excess skin that might be hanging on.
- In a medium bowl, whisk together milk, pickle juice and egg.
- Place cubed chicken into milk/egg mixture. Cover it and let it hang out in the refrigerator for about an hour (overnight is even better if time allows.)
- When ready to cook, start preheating oil in your fryer or deep pot to 375F degrees.
- In a gallon size Ziploc bag, combine flour, powdered sugar, cornstarch, 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.
- Cook until golden brown. About 4-6 minutes. Internal temperature of chicken should be 165f degrees.
- Remove and drain on paper towels. Continue with above steps until all your chicken is cooked.
- Serve with waffle fries and HONEY MUSTARD SAUCE.
Notes
- Definitely try to use buttermilk here. It really tenderizes the chicken. If you have time, marinate the chicken in the buttermilk, egg and pickle juice mixture for as long as possible. But you can use regular milk if that is all you have.
- You'll want to use dill pickle juice with this. The bread and butter pickle juice is just a bit too sweet.
Nutrition
Calories: 347kcal | Carbohydrates: 26g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 126mg | Sodium: 1071mg | Potassium: 657mg | Sugar: 6g | Vitamin A: 105IU | Calcium: 62mg | Iron: 2.2mg
Nutritional Disclaimer
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Originally published: March 2012
Updated & republished: February 2021
Would these bake pretty well instead of being cooked in oil?
Hi Ryn! Good question! Unfortunately you never get the same exact flavor and texture like you would when you fry. You could absolutely bake these though!