Chick fil A Chicken Nugget
Recreate the iconic Chick-fil-A chicken nugget flavor at home with a pickle juice marinade and perfectly seasoned breading that fries up shatteringly crispy every time.
Equipment
- Large zip-top bag - for marinating
- Large mixing bowls
- Instant-read cooking thermometer - for monitoring oil temperature
- Heavy-bottomed skillet or cast iron pan
- Spider strainer or slotted spoon
- Wire cooling rack - set over a baking sheet
- Sharp knife and cutting board
- Kitchen tongs
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken breasts - 680g, cut into 1-inch (2.5cm) bite-sized pieces
- 1 cup dill pickle juice - 240ml
- 0.5 cup whole milk - 120ml
- 1 large egg
- 1 cup all-purpose flour - 125g
- 4 tablespoons plain breadcrumbs - 30g
- 1 tablespoon powdered sugar - 8g
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon baking powder
- 1 teaspoon fine sea salt
- 0.5 teaspoon black pepper
- 2-4 cups peanut oil - 480-960ml, for frying
For the Chick-fil-A Sauce (Optional but Highly Recommended)
- 0.25 cup mayonnaise - 60g
- 2 tablespoons honey - 30g
- 1 tablespoon yellow mustard
- 1 tablespoon barbecue sauce
- 1 teaspoon fresh lemon juice
Instructions
- Cut chicken breasts into roughly 1-inch bite-sized cubes, keeping them as uniform as possible for even cooking.
- Add chicken pieces to a large zip-top bag with pickle juice and milk. Refrigerate for at least 30 minutes and up to 2 hours.
- Whisk together flour, breadcrumbs, powdered sugar, garlic powder, paprika, baking powder, salt, and pepper in a wide bowl. In a separate bowl, whisk egg with remaining milk.
- Drain marinade from chicken. Coat each piece in flour mixture, pressing firmly. For extra crunch, dip in egg wash and dredge a second time in flour.
- Heat peanut oil in a heavy skillet to 350°F (175°C). Maintain this temperature for optimal crispiness.
- Fry nuggets in small batches for 3-4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).
- Transfer fried nuggets to a wire rack to drain. Allow oil to return to temperature between batches.
- Whisk together mayonnaise, honey, mustard, barbecue sauce, and lemon juice until smooth. Adjust seasonings to taste.
- Serve nuggets immediately with homemade Chick-fil-A sauce and your favorite sides.
Notes
- Dry your chicken before cutting to help the marinade absorb more evenly and the coating stick better later.
- Marinate for the full 2 hours if time allows for the most tender, flavorful result. Even 30 minutes makes a big difference.
- Use a thermometer to monitor oil temperature, not guesswork. Even 25°F too low gives you soggy, greasy nuggets.
- Do not overcrowd the pan - always fry in small batches and let the oil recover its temperature between rounds.
- Rest on a wire rack, not paper towels, to keep the crust crispy by allowing air to circulate on all sides.
- Season immediately after frying with a light sprinkle of fine salt while the surface is still hot and slightly tacky.
- Double-dredge for extra crunch: dip flour-coated pieces in egg wash and back into flour for a thicker, shatteringly crispy crust.
- For a lighter version, air fry at 400°F (200°C) for 10-12 minutes, flipping halfway, after spraying with cooking spray.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat in the oven or air fryer to restore crispiness - never microwave as it makes the coating soft.