Chicken Nuggets Like Chick-fil-A

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A copycat recipe that some fans I know say this is just like it, and even better!

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Prep Time10

Cook Time5

Course: Main Course

Cuisine: American

Servings: 12

Calories: 299

Equipment

1 Deep fryer

Ingredients

3 pounds chicken boneless, skinless, cut into medium-sized chunks

THE MARINADE:

1 cup milk
1 cup dill pickle juice

THE COATING MIXTURE:

1 cup all-purpose flour
1 cup breadcrumbs plain
3 tablespoons powdered sugar, heaping
1 tablespoon garlic powder
2 ½ teaspoons salt
2 teaspoons paprika
1 ¼ teaspoons baking powder
1 teaspoon black pepper

THE OIL FOR FRYING:

Peanut oil at least 1 inch deep

Instructions

In a Ziplock bag, mix the milk and pickle juice, then add in the chicken nugget pieces.
Squeeze the bag to be sure the nuggets are covered with the marinade.
Refrigerate them in the marinade for at least a half hour, about 3-6 hours is even better! No more than overnight though. You don’t want the pickle juice to be too prominent!
In a medium bowl, mix the flour, breadcrumbs, powdered sugar, garlic powder, salt, paprika, baking powder, and black pepper. Cover the bowl and set it aside at room temperature.
When ready to fry, put the oil at least one inch deep into a deep fryer and heat the oil to 350°F.
Drain the chicken nuggets from the marinade. Discard the marinade.
Dredge the chicken nuggets in the coating mixture.
Fry them in the oil for 4-5 minutes or until golden brown.
Place them on a plate lined with paper towels.
Serve immediately.

EXTRA TIP:

OIL: Peanut oil makes chicken nuggets crunchier, but you can substitute canola oil or vegetable oil with good results.

NO DEEP FRYER? Use a deep pan with a cooking thermometer to fry them on top of the stove.

TO REHEAT: Reheat cold chicken nuggets in an air fryer in just a few minutes! OR put them in an oven or toaster oven at 350°F. for 10 minutes. OR microwave them on high for a few minutes.

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