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Fried Chick-fil-A chicken nuggets served with dipping sauce and garnished with parsley.

Copycat Chick-fil-A Chicken Nuggets

Author: Mandy Applegate
Copycat Chick-fil-A chicken nuggets are bite-size pieces of chicken breast soaked in milk and dill pickle juice, coated in seasoned flour, and fried until golden. This easy at-home version of the drive-thru favorite is best served hot with Chick-fil-A sauce.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: Copycat Chick-fil-A Chicken Nuggets
Servings: 4 people
Calories: 337kcal

Ingredients

  • 2 chicken breasts small, uneven pieces
  • ½ cup milk
  • 1 egg beaten
  • 1 ½ cups all-purpose flour
  • ½ cup dill pickle juice
  • 1 teaspoon paprika powder
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 1 cup vegetable oil to fry
  • mayo dipping sauce to serve
US Customary - Metric

Instructions

  • In a bowl, combine the chicken with the milk and pickle juice. Let it sit for 1 hour in the refrigerator.
  • Remove the chicken from the refrigerator, add the egg, and combine.
    2 chicken breasts, ½ cup milk
  • In another bowl, combine the flour, paprika, garlic powder, salt, and pepper.
  • Let the excess liquid drip off the chicken pieces, then coat them in the flour mixture.
    1 ½ cups all-purpose flour, 1 teaspoon paprika powder, 1 teaspoon garlic powder, Salt and pepper
  • Heat the oil in a deep skillet until it reaches 350°F (180°C).
    1 cup vegetable oil
  • Fry the chicken nuggets until golden brown and cooked through, working in batches to keep the oil at the right temperature.
  • Drain briefly on paper towels.
  • Serve with the dipping sauce.

Notes

  • Cut the chicken into small, uneven bite-size pieces so they look and cook like nuggets rather than diced chicken.
  • Soak the chicken in the milk and dill pickle juice for the full hour, which tenderizes it and adds a mild tang before coating.
  • Let the excess liquid drip off each piece before the flour so the coating stays thin and even instead of gummy.
  • Keep the oil at 350°F (180°C) and let it return to temperature between batches so the nuggets fry crisp, not greasy.
  • Cook until the chicken reaches an internal 165°F (74°C); color alone is not a reliable doneness check.
  • Season the flour with a light hand on the salt, since the pickle brine has already salted the chicken.
  • Get the cooked nuggets into the fridge within 2 hours, keep them in an airtight container, and use within 3 to 4 days.
  • To freeze, cool the cooked nuggets, bag them airtight, and use within 3 months.
  • Reheat in a hot oven or the air fryer rather than the microwave, which leaves them soft, until they reach an internal 165°F (74°C).

Nutrition

Calories: 337kcal | Carbohydrates: 38g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 160mg | Potassium: 550mg | Fiber: 2g | Sugar: 2g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg
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