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Copycat Chick-fil-A Nuggets Recipe
Ash Tyrrell

Copycat Chick-fil-A Nuggets Recipe

I still remember the first time I pulled these nuggets out of the pan and my kids asked if I'd secretly picked up takeout. That's when I knew this recipe was a keeper. I've tweaked the marinade, the breading, and the frying temperature more times than I can count, and I'm finally happy enough to share it with you
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cut into 1-inch pieces — the star of the dish, so pick fresh, evenly sized pieces for even cooking
  • 1 cup dill pickle juice — this is the marinade secret that gives the chicken that signature tang
  • 1 large egg — helps the milk mixture cling to the chicken before breading
  • 1 cup milk — creates the wet layer the flour mixture sticks to
  • 1 cup all-purpose flour — the base of that crispy golden coating
  • 1 tablespoon powdered sugar — adds the subtle sweetness Chick-fil-A nuggets are famous for
  • 1 teaspoon paprika — gives the breading a warm color and mild smoky note
  • 1 teaspoon salt — balances the sweetness and boosts overall flavor
  • 1 teaspoon black pepper — adds a gentle kick to the coating
  • Peanut oil or canola oil for frying — peanut oil gives the closest flavor match to the original

Method
 

  1. I toss my chicken pieces into a bowl with the pickle juice, cover it, and pop it in the fridge. Thirty minutes works in a pinch, but I try to give it at least an hour, or overnight if I'm planning ahead. This step is what gives the chicken that unmistakable tangy Chick-fil-A flavor.
  2. Once the chicken has marinated, I drain off the pickle juice completely. In a separate bowl, I whisk the egg and milk together until fully blended, then pour it right over the chicken pieces so every piece gets coated.
  3. Next, I add flour, powdered sugar, paprika, salt, and pepper into a large ziplock bag and give it a shake to mix everything evenly. I drain the excess egg mixture off the chicken, drop the pieces into the bag, seal it, and shake until every piece is fully coated.
  4. I pour peanut oil into a large skillet, enough to submerge the nuggets partway, and heat it over medium-high heat until it reaches about 350°F. Getting the temperature right here matters more than people think, so I always check it with a thermometer.
  5. I add the coated chicken to the hot oil in small batches so the pan isn't crowded. Each batch takes about 3 to 5 minutes, and I flip the pieces halfway through so they turn golden brown and crispy on every side.
  6. Once they're golden, I move the nuggets straight onto a paper-towel-lined plate to soak up any extra oil. I serve them warm right away, because that's when they taste best, with whatever dipping sauce my family is craving that day.

Notes

  • I always pat the chicken dry before marinating so the pickle juice actually penetrates instead of sliding off.
  • I never skip checking my oil temperature with a thermometer, since guessing has burned me before.
  • I like cutting my chicken pieces into uniform sizes so they all finish cooking at the same time.
  • I keep my breaded chicken on a wire rack for a few minutes before frying, which helps the coating stick better.
  • I always double the batch, because leftovers disappear fast in my house.