Copycat Chick-Fil-A Nuggets

We love Chick-Fil-A nuggets, but ever since I realized they have MSG in their non-grilled ones, I have stopped getting them. This recipe was perfect to find because it is easy, fairly fast (outside of waiting for the marinade time, which I don’t count), and doesn’t require much fanciness. I had to buy pickles simply for the purpose of using their juice, but that was fine. These might not be a dead ringer for the famous nuggets, but I would say they were still good and maybe better because they don’t have any weird ingredients in them.

I made them with a new hash brown recipe I won’t be sharing because it was awful. Seriously the worst hash browns I’ve ever made (although I’ve had worse out, bleh). Unlike the hash browns, these nuggets don’t require fancy steps and the Fudgelet ate them all up. Although, he did finish his sugar snap peas first, not that I blame him.

Directions for Copycat Chick-Fil-A Nuggets

Adapted slightly from Iowa Girl Eats (adapted from My Name is Snickerdoodle)

  • 2 chicken breasts, cut into bite-size pieces
  • Salt
  • Pepper
  • 3/4 cup milk
  • 1/4 cup dill pickle juice
  • 1 egg
  • 1.25 cups flour
  • 2 Tablespoons powdered sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Oil (canola/vegetable)

In a large bowl, whisk together the milk, pickle juice, and egg. Season the chicken pieces with salt and pepper, then, add to the bowl and allow the chicken to marinate for 2-4 hours.

In a different large bowl, whisk together the flour, sugar, salt, and pepper. Remove the chicken pieces from the marinade and add to the bowl, Stir to coat the chicken completely.

Meanwhile, heat some oil in a Dutch oven over medium-high heat. Test the temperature of the oil by dropping in a little of the flour. If it sizzles, it is ready, but if it pops, lower the temperature. Place the chicken pieces into the oil gently to avoid splashes. You may need to work in batches. When brown on one side, turn and cook on the other side until browned and cooked through (about 3-4 minutes per side).

Allow to drain on a paper towel-lined plate. Add more oil as necessary for the chicken. Serve!

Honey Mustard Dipping Sauce

  • 1/4 cup plain yogurt
  • 1.5 Tablespoons Dijon mustard
  • 1 Tablespoon honey

Mix all the ingredients together and chill until ready to serve.

Directions for Copycat Chick-Fil-A Nuggets (without pictures)

Adapted slightly from Iowa Girl Eats (adapted from My Name is Snickerdoodle)

  • 2 chicken breasts, cut into bite-size pieces
  • Salt
  • Pepper
  • 3/4 cup milk
  • 1/4 cup dill pickle juice
  • 1 egg
  • 1.25 cups flour
  • 2 Tablespoons powdered sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Oil (canola/vegetable)

In a large bowl, whisk together the milk, pickle juice, and egg. Season the chicken pieces with salt and pepper, then, add to the bowl and allow the chicken to marinate for 2-4 hours.

In a different large bowl, whisk together the flour, sugar, salt, and pepper. Remove the chicken pieces from the marinade and add to the bowl, Stir to coat the chicken completely.

Meanwhile, heat some oil in a Dutch oven over medium-high heat. Test the temperature of the oil by dropping in a little of the flour. If it sizzles, it is ready, but if it pops, lower the temperature. Place the chicken pieces into the oil gently to avoid splashes. You may need to work in batches. When brown on one side, turn and cook on the other side until browned and cooked through (about 3-4 minutes per side). Allow to drain on a paper towel-lined plate. Add more oil as necessary for the chicken. Serve!

Honey Mustard Dipping Sauce

  • 1/4 cup plain yogurt
  • 1.5 Tablespoons Dijon mustard
  • 1 Tablespoon honey

Mix all the ingredients together and chill until ready to serve.

 

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