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Clean recipe · delish.com

Copycat Chick-fil-A Nuggets

This copycat recipe allows you the joys of eating incredible chicken nuggets without having to step foot into a restaurant—and you'll save a couple of bucks too.

Original recipe: delish.com

Yield:
3 servings
Prep:
0 sec
Cook:
10 min
Total:
2 hr 30 min
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Ingredients

  1. 1/4 c. barbecue sauce
  2. 3 tbsp. mayonnaise
  3. 1 tbsp. Dijon mustard
  4. 1 tbsp. yellow mustard
  5. 2 tsp. honey
  6. 3 large chicken breasts, chopped into irregular bite-size pieces
  7. 1 1/2 c. pickle juice
  8. 4 garlic cloves, smashed and peeled
  9. Kosher Salt
  10. Freshly ground black pepper
  11. 2 large eggs
  12. 1/2 c. whole milk
  13. 1 1/2 c. all-purpose flour
  14. 3 tbsp. powdered sugar
  15. 2 tbsp. paprika
  16. 1 tbsp. garlic powder

Instructions

  1. For The Chick-fil-A Sauce

    In a small bowl, whisk together barbecue sauce, mayo, dijon, yellow mustard and honey. Set aside.

  2. For The Nuggets

    To a large plastic bag, add chicken pieces, pickle brine, garlic cloves, a big pinch of salt, and 8 to 10 grinds of black pepper. Massage marinade over the chicken so that it is totally distributed. Refrigerate for at least 2 hours and up to 6.
  3. When chicken is nearly finished marinating, add enough oil to fill a large, heavy-bottom pot about halfway. Place pot over medium high heat and let oil come up to 350º.
  4. While the oil is preheating, create the wet and dry dredge. In a medium bowl whisk eggs and milk; season with salt and pepper. In another medium bowl, whisk flour, powdered sugar, paprika, garlic powder, 1 Tbsp. salt and 2 tsp. black pepper. Drizzle 2 to 3 Tbsp. egg mixture over the flour then, using your hands or a fork, distribute it through the flour to create little clumps and crumbs. This will create little crunchy bits on the chicken. Set both bowls aside until ready for frying.
  5. Remove chicken from the plastic bag and discard marinade. Pat chicken totally dry and season thoroughly with salt and pepper. Working in 2 to 3 batches, coat chicken pieces in egg mixture. Toss chicken in spiced flour mixture until fully covered. Shake Nuggets lightly to dislodge any loose flower or breading, then drop them in oil.
  6. Using tongs or a spider, separate the nuggets once they’ve been added to the oil. Fry for 2 to 3 minutes or until the nuggets are golden brown and cooked through. Move finished nuggets to a paper towel lined plate to drain then season with salt. (Do not start dredging and breading the next batch until the prior batch has totally finished.)
  7. Serve immediately with Copycat Chick-Fil-A Sauce and other dipping sauces.