Crispy on the outside, juicy inside, and that unmistakable hint of pickle magic—these copycat Chick-fil-A nuggets made with chicken breasts, dill pickle juice, and pantry staples are your golden ticket to fast-food joy without the drive-thru.
Golden, savory, and just the right level of craggly crunch, these little nuggets of wonder will make your kitchen smell like a dream and your fingertips gloriously salty. They’re perfect for everything from lazy Sunday cravings to feeding a late-night snack crowd. I won’t lie—I’ve eaten them standing at the counter right off the plate. Don’t judge.
This crispy Chick-fil-A style nugget recipe is everything you want fried chicken to be without venturing beyond your own stovetop setup. The secret? That briny marinade and the sneaky little kiss of sugar in the flour coating. The result is juicy, flavorful bites that practically sing with Southern-fried charm. Plus, it’s surprisingly simple—just a bit of dunking, shaking, and sizzling. If you’re craving that fast-food comfort with a homemade twist (read: no paper bag full of smudged sauces), you’re gonna be very into this.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Copycat Chick-fil-A Nuggets
Okay, so nobody’s pretending this is health food. But there’s something so wildly satisfying about doing this at home—and doing it better.
- Super juicy and tender: The pickle juice marinade doesn’t just add flavor, it practically guarantees each bite stays moist and happy.
- Crispy magic exterior: That flour and sugar combo creates a crust that audibly crunches when you bite into it—zero soggy situations here.
- Smells amazing while it cooks: Imagine the aroma of fried chicken mingled with a little salty-sweet nostalgia wafting through your kitchen.
- Fun to make with minimal gear: No fancy fryer needed here. Just a big pan, a spatula, and maybe a thermometer if you’re feeling precise.
- Customizable for dips and sides: Whether you’re into classic honey mustard or something weird and wonderful, these nuggets play nice with any sauce.
- Honestly better than the takeout version: Fresher, warmer, and you can sneak a few straight from the pan. Win.
Ingredient Notes
These nuggets only need a handful of ingredients, but they each pull their weight. Here’s the scoop.
- Chicken breasts: Go boneless, skinless, and cut into sturdy one-inch pieces. Don’t go dainty—they’ll shrink a little while frying.
- Dill pickle juice: Trust me, it’s the secret sauce. That tangy brine soaks in and gives the chicken next-level flavor and tenderness.
- All-purpose flour: Builds your base coating. Make sure it’s dry and fluffy—not lumpy or compact.
- Powdered sugar: Just a touch to give your crust that signature Chick-fil-A sweetness. I know, it sounds odd—but don’t skip it.
- Paprika, salt, and black pepper: The holy trinity of nugget seasoning. That subtle warmth and salt boost everything else.
- Peanut or canola oil: Peanut oil leans more authentic, but canola keeps it budget-basic and still beautifully crispy.
- Egg and whole milk: The binder duo. Silky, rich, and helps the flour cling like it means it.
How To Make This Copycat Chick-fil-A Nuggets
This is not a hard recipe—it’s more of a choose-your-own-fried-adventure with very tasty results. Let me walk you through it.
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Marinate the chicken: Drop your chicken chunks into a bowl and pour in that dill pickle juice until submerged. Cover it up and pop it in the fridge for at least 30 minutes, but if you’ve got time, overnight is where the magic happens.
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Prep your dry and wet stations: In a good-sized Ziploc bag, toss together the flour, powdered sugar, paprika, salt, and pepper. Seal it and give it a shake. In a separate bowl, whisk the egg and milk till smooth and happy.
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Dredge and coat: Grab your chicken from the brine and let the extra drip off. Now dip each piece in the egg mixture until fully coated, then toss into the flour bag. Seal it and shake like you’re mixing a cocktail—enthusiastically and with joy.
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Heat your oil: Fill a large deep pan or fryer with enough oil to submerge the nuggets. Heat it to 350°F (get a thermometer if you’re unsure). Too low and the coating goes soggy. Too hot and they burn fast.
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Fry in batches: Don’t overcrowd your pan; that’ll mess with the temperature. Fry each nugget batch for about 3 to 5 minutes until they’re deeply golden and gloriously crispy. Use a slotted spoon or tongs to lift them to a paper towel–lined plate.
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Serve and devour: Serve hot with your favorite dipping sauces. Chick-fil-A sauce copycat, barbecue, ranch—or all three in ramekins if you’re feeling fancy.
Storage Options
So you made a mountain of nuggets. First of all, well done. Now let’s talk about how to stash the extras (assuming there are any).
If you’re storing leftovers for the next day, pop them into an airtight container and stick them in the fridge. They’ll keep well for up to 3 days. When you reheat, I highly recommend using an oven or air fryer instead of the microwave. You want that crust to stay crunchy, not go limp and sad.
Now, the freezer. Oh yes, you can absolutely freeze these bad boys. Once they’re completely cool, spread the nuggets out on a baking sheet and freeze until solid. Then toss them into a freezer bag. That way, they don’t clump together like some deep-fried nugget boulder.
To reheat from frozen, bake them at 375°F for about 15–20 minutes, flipping halfway through. Or air fry for even crispier edges.
Variations and Substitutions
Sometimes you wanna stick to the script, and other times you feel a little spicy or dairy-free. Here’s how you can mix it up without sacrificing the vibe.
- Chicken thighs: Swap in boneless thighs if you prefer darker meat. It’ll be juicier and a tiny bit richer in flavor.
- Breadcrumb coating: For extra crunch, add 1/4 cup of unseasoned panko to the flour mix. It’s lightly sinful, but worth it.
- Non-dairy soak: Sub out the whole milk for almond or oat milk in the egg wash. Keep the same ratios—it works like a charm.
- Spicy version: Toss in some cayenne or chili powder to the flour mix. Or hit the nuggets with hot honey before serving.
- Gluten-free twist: Use a 1:1 gluten-free flour blend, and make sure your pickle juice doesn’t have any sneaky additives.
- Air fried instead of deep fried: Lower oil, less mess. They won’t be quite as golden, but still super crispy. Spray them with oil and cook at 400°F.
What to Serve with Copycat Chick-fil-A Nuggets
You’ve got hot, crispy nuggets waiting. Now let’s build the rest of the table, shall we?
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Cheesy ranch potatoes are honestly a dream sidekick. Creamy and herb-studded with crispy melted cheese bits on top, they’ll fight the nuggets for MVP.
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Craving something cooling on the side? A quick coleslaw with shredded cabbage, a splash of apple cider vinegar, and mayo hits the crunchy-creamy sweet spot.
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If you’ve got a little extra energy, whip up some Krispy Kreme-style doughnuts for dessert. Light, yeasty, and sticky-sweet—it’s a Southern feast fitting for a Sunday.
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For dipping, set out a trio: honey mustard (store-bought is fine), smoky barbecue, and a simple sriracha mayo. People love options, even if they only use one.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these nuggets in the air fryer?
Yup, air fryer works great if you’re trying to cut back on oil or just hate deep frying. Bread them the same way, then lightly spray the nuggets with oil. Cook them at 400°F for about 8–10 minutes, shaking the basket halfway through. They won’t be *exactly* like deep fried, but you’ll still get yummy crunch and a golden crust.
Do I really need the pickle juice?
If you’re chasing that classic Chick-fil-A flavor, yes—you absolutely do. That tang from the dill brine makes the chicken super tender and adds that signature salty-savory bite. But if you’re seriously anti-pickle, you can try buttermilk instead. It still gives a great texture, just a different vibe.
What type of oil should I use for frying?
Peanut oil is the classic choice—it handles high heat like a champ and gives you a subtle nutty flavor. Canola oil works fine too and is usually easier on the wallet. Just avoid olive oil or anything too flavorful or with a low smoke point. You want crispiness, not smoke alarms.
Can I make the nuggets ahead of time?
Totally doable. You can coat the nuggets a few hours ahead and keep them on a parchment-lined sheet in the fridge. When you’re ready, just heat up the oil and fry. Or make the full batch, freeze them, and reheat like frozen nuggets whenever a craving hits.
Crispy Chick-fil-A Style Nuggets (Copycat)
Ingredients
Chicken Nuggets
- 2 large (450 g) boneless, skinless chicken breasts cut into 1-inch pieces (about 1 pound)
- 1 cup (240 ml) dill pickle juice
- 1 large egg
- 1/2 cup (120 ml) whole milk
- 1 cup (125 g) all-purpose flour
- 2 tbsp (15 g) powdered sugar
- 1 tsp (4 g) paprika
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- peanut or canola oil for frying (enough to submerge nuggets)
Equipment
- Large Bowl
- Ziploc bag
- Mixing bowl
- Large deep pan or fryer
- Slotted spoon or tongs
- Paper towels
- Thermometer (optional)
Instructions
- Marinate the chicken: Place chicken pieces in a large bowl and cover with dill pickle juice. Cover and refrigerate for at least 30 minutes (up to overnight for best flavor and tenderness).
- Set up your stations: In a large Ziploc bag, combine flour, powdered sugar, paprika, salt, and black pepper. Seal and shake to mix. In a separate bowl, whisk egg and milk together until smooth.
- Dredge and coat: Remove chicken from the brine, letting excess juice drip off. Dip each piece in the egg mixture, then add to the flour bag. Seal and shake to fully coat the chicken in the seasoned flour.
- Heat oil: Pour peanut or canola oil into a large pan or fryer (enough to submerge nuggets). Heat to 350°F (175°C).
- Fry in batches: Fry chicken nuggets in batches, being careful not to overcrowd the pan. Cook 3–5 minutes per batch, until deep golden and crispy. Use a slotted spoon or tongs to transfer to a paper towel–lined plate.
- Serve: Enjoy immediately with dipping sauces of your choice.
