Why You’ll Love This Recipe
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Crispy and Juicy: Crunchy exterior with tender, flavorful chicken inside.
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Unique Flavor: Marinated in a special seasoning blend that mimics the original.
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Easy to Make: Simple ingredients and straightforward steps.
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Great for Parties: Perfect appetizer or snack.
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Customizable: Pair with your favorite dipping sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 boneless, skinless chicken breasts, cut into bite-sized pieces
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1 cup dill pickle juice
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½ cup milk
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1 large egg
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1 cup all-purpose flour
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2 tablespoons powdered sugar
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1 teaspoon salt
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1 teaspoon paprika
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½ teaspoon black pepper
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½ teaspoon garlic powder
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Vegetable oil, for frying
Directions
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Marinate Chicken: Place chicken pieces in a bowl and pour pickle juice over them. Cover and refrigerate for at least 30 minutes to 1 hour.
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Prepare Batter: In a separate bowl, whisk together milk and egg.
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Mix Dry Ingredients: In another bowl, combine flour, powdered sugar, salt, paprika, pepper, and garlic powder.
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Coat Chicken: Drain chicken from pickle juice. Dip each piece in the milk-egg mixture, then dredge in the flour mixture, pressing to coat well.
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Heat Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
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Fry Nuggets: Fry chicken pieces in batches for about 3-4 minutes until golden brown and cooked through. Avoid overcrowding the pan.
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Drain and Serve: Remove nuggets and drain on paper towels. Serve warm with your favorite dipping sauces.
Servings and Timing
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Servings: 4
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Prep Time: 45 minutes (including marinating)
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Cook Time: 15 minutes
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Total Time: 1 hour
Variations
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Oven-Baked: Bake nuggets at 400°F for 20-25 minutes, flipping halfway through.
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Spicy Version: Add cayenne pepper or hot sauce to the seasoning.
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Air Fryer: Cook in an air fryer at 400°F for 10-12 minutes.
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Gluten-Free: Use gluten-free flour and ensure all ingredients are gluten-free.
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Different Marinades: Substitute pickle juice with buttermilk or lemon juice.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven or air fryer to retain crispiness.
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Freezing: Freeze cooked nuggets in a single layer, then transfer to a freezer bag. Reheat from frozen.
FAQs
What’s the purpose of the pickle juice?
It tenderizes the chicken and adds that distinctive Chick-fil-A tangy flavor.
Can I skip marinating?
Marinating improves flavor and texture but can be skipped if short on time.
How do I keep nuggets crispy?
Fry at the correct temperature and avoid overcrowding the pan; reheat in the oven or air fryer.
Can I make this recipe dairy-free?
Yes, omit milk or use a dairy-free substitute.
Is this recipe healthy?
Frying adds calories, but oven-baking or air frying offers healthier options.
Can I make a dipping sauce?
Try honey mustard, ranch, or Chick-fil-A sauce to complement nuggets.
How long do homemade nuggets last?
Up to 3 days refrigerated.
Can I use chicken thighs?
Yes, for juicier nuggets, but adjust cooking time accordingly.
How do I know when nuggets are cooked?
Internal temperature should reach 165°F (74°C).
Can I double the recipe?
Yes, just double all ingredients and cook in batches.
Conclusion
Chick-fil-A Chicken Nuggets are a crispy, juicy, and flavorful snack you can easily make at home. With their unique marinade and perfectly seasoned coating, they deliver that iconic taste without leaving your kitchen. Whether fried, baked, or air-fried, these nuggets are sure to satisfy your craving for this fast-food favorite.
Chick-fil-A Chicken Nuggets
- Prep Time: 45 minute
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
Chick-fil-A Chicken Nuggets are crispy, juicy, and flavorful bite-sized pieces of chicken with a unique pickle juice marinade and seasoned coating. This homemade version lets you recreate the iconic taste of the fast-food favorite in your own kitchen, perfect for snacking, parties, or family meals.
Ingredients
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2 boneless, skinless chicken breasts, cut into bite-sized pieces
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1 cup dill pickle juice
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½ cup milk
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1 large egg
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1 cup all-purpose flour
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2 tablespoons powdered sugar
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1 teaspoon salt
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1 teaspoon paprika
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½ teaspoon black pepper
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½ teaspoon garlic powder
- Vegetable oil, for frying
Instructions
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Marinate Chicken: Place chicken pieces in a bowl and pour pickle juice over them. Cover and refrigerate for at least 30 minutes to 1 hour.
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Prepare Batter: In a separate bowl, whisk together milk and egg until combined.
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Mix Dry Ingredients: In another bowl, combine flour, powdered sugar, salt, paprika, black pepper, and garlic powder.
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Coat Chicken: Drain chicken from the marinade. Dip each piece in the milk-egg mixture, then dredge in the flour mixture, pressing to coat well.
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Heat Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
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Fry Nuggets: Fry chicken pieces in batches for 3-4 minutes until golden brown and cooked through. Avoid overcrowding the pan.
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Drain and Serve: Remove nuggets and drain on paper towels. Serve warm with your favorite dipping sauces.
Notes
For a healthier option, bake nuggets at 400°F for 20-25 minutes, flipping halfway through.Add cayenne pepper or hot sauce to the flour mix for a spicy twist.Air fryer instructions: Cook at 400°F for 10-12 minutes, shaking halfway.Use gluten-free flour to make this recipe gluten-free.Substitute pickle juice with buttermilk or lemon juice for different marinade flavors.
