Crispy Chick-fil-A Style Nuggets (Copycat)
Crispy on the outside, juicy inside, and with an unmistakable hint of pickle magic—these copycat Chick-fil-A nuggets are your ticket to homemade fast-food bliss! Brined in dill pickle juice and coated in a touch of sugar and spice, they are golden, craggly, and addictive, perfect for dipping or snacking right off the plate.
4
servings
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.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven or air fryer to restore crispiness. For freezing, place cooled nuggets on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 15–20 minutes, flipping halfway through.
Variations: Try chicken thighs for extra juiciness, add panko to the coating for crunch, make it dairy-free with plant milk, toss in chili powder for spicy heat, or use gluten-free flour as needed. Air fryer directions: spray coated nuggets with oil and cook at 400°F (200°C) for 8–10 minutes, shaking once.
Serving ideas: Pair with cheesy ranch potatoes, crisp coleslaw, or homemade doughnuts. Offer a trio of dipping sauces: honey mustard, barbecue, and sriracha mayo.
Nutrition
Calories: 340kcal | Carbohydrates: 17g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 980mg | Potassium: 470mg | Fiber: 1g | Sugar: 3g | Vitamin A: 360IU | Calcium: 49mg | Iron: 1.3mg