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Chick-fil-A Chicken Nuggets

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  • Author: Alice
  • 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

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 cup dill pickle juice

  • ½ cup milk

  • 1 large egg

  • 1 cup all-purpose flour

  • 2 tablespoons powdered sugar

  • 1 teaspoon salt

  • 1 teaspoon paprika

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

  • Vegetable oil, for frying

Instructions

  • 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.

  • Prepare Batter: In a separate bowl, whisk together milk and egg until combined.

  • Mix Dry Ingredients: In another bowl, combine flour, powdered sugar, salt, paprika, black pepper, and garlic powder.

  • 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.

  • Heat Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

  • Fry Nuggets: Fry chicken pieces in batches for 3-4 minutes until golden brown and cooked through. Avoid overcrowding the pan.

  • 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.