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Golden brown crispy chicken nuggets on a wire rack
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Copycat Chick-fil-A Chicken Nuggets

Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 1.5 lbs boneless , skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup dill pickle juice
  • 1/4 cup whole milk (for brine)
  • 2 large egg s
  • 1/4 cup whole milk (for egg wash)
  • 1 cup all -purpose flour
  • 1/4 cup powdered sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprik a
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 2 cups refined peanut oil for frying

Instructions

  • Place chicken cubes in a bowl with pickle juice and 1/4 cup milk; cover and refrigerate for 30 minutes to allow the brine to tenderize the meat.
  • In a shallow bowl, whisk together the eggs and the remaining 1/4 cup milk to create an egg wash.
  • In a separate large bowl or heavy-duty zip-top bag, whisk together the flour, powdered sugar, salt, black pepper, paprika, garlic powder, and celery salt until fully homogenous.
  • Drain the chicken from the brine and discard the liquid; pat the chicken pieces slightly with paper towels to remove excess moisture.
  • Dip the chicken pieces into the egg wash, then transfer them to the flour mixture and shake vigorously until each piece is thoroughly and evenly coated.
  • Heat the peanut oil in a heavy-bottomed Dutch oven or deep fryer to exactly 350°F (177°C).
  • Fry the chicken in small batches for 3 to 5 minutes per batch, maintaining oil temperature, until the internal temperature of the nuggets reaches 165°F (74°C) and the exterior is golden brown.
  • Remove nuggets with a slotted spoon and transfer to a wire cooling rack set over a baking sheet to drain and maintain crispness for 2 minutes before serving.