Description
This Chick-fil-A Nuggets recipe replicates the iconic fast food favorite with tender marinated chicken bites coated in a flavorful breadcrumb mixture and fried to crispy perfection. Served with a homemade Chick-fil-A sauce combining mayo, barbecue sauce, honey, and mustard, this recipe offers an irresistible, juicy nugget experience you can make at home.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds chicken breasts, cut into bite-sized cubes
- ½ cup pickle juice
- ¼ cup milk (regular or plant-based)
- 2 large eggs
Breading
- â…” cup flour (or a gluten-free 1-to-1 blend)
- ½ cup plain breadcrumbs
- 1-2 tablespoons powdered sugar (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Cooking Oil
- ¼ cup peanut oil (or avocado oil)
Chick-fil-A Sauce
- â…” cup mayonnaise
- 3 tablespoons barbecue sauce (regular)
- 2 tablespoons honey
- 2 teaspoons mustard (yellow or Dijon)
- ¼ teaspoon paprika
- ¼ teaspoon salt (to taste)
Instructions
- Marinate chicken: In a large bowl, whisk together the pickle juice, milk, and eggs until combined. Add the bite-sized chicken pieces and toss to coat fully. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for enhanced flavor and tenderness.
- Prepare breading: In a separate large bowl, mix the flour, plain breadcrumbs, powdered sugar (if using), salt, black pepper, garlic powder, and paprika. This mixture will give the nuggets their signature crispy coating.
- Coat chicken: Using tongs, lift the marinated chicken pieces from the marinade, allowing excess liquid to drip off. Toss the chicken pieces in the breadcrumb mixture until thoroughly coated. Repeat until all chicken is coated. Set aside any remaining breading.
- Heat oil: Pour 3 tablespoons of peanut oil into a large skillet and heat over medium heat until shimmering and hot but not smoking.
- Cook chicken nuggets (first batch): Shake off excess breading from each nugget to avoid clumps in the oil. Place half of the nuggets in a single layer in the hot skillet. Fry for 3 to 5 minutes, turning once the nuggets develop a crispy, golden exterior. Use tongs to flip carefully to cook evenly.
- Drain and cook remaining nuggets: Remove cooked nuggets to a plate lined with paper towels to absorb excess oil. Add the remaining tablespoon of peanut oil to the skillet, heat slightly, then fry the remaining nuggets the same way.
- Make Chick-fil-A sauce: While the nuggets cook or after, whisk together mayonnaise, barbecue sauce, honey, mustard, paprika, and salt in a medium bowl until smooth, creamy, and well combined.
- Serve: Plate the warm nuggets and serve immediately with the homemade Chick-fil-A dipping sauce. Alternatively, refrigerate the sauce for an hour for deeper flavor before serving.
Notes
- Marinating overnight enhances flavor but also increases salt absorption, so adjust breadcrumb salt accordingly.
- Peanut oil is preferred for authentic flavor and high smoke point; avocado oil is a good substitute.
- For gluten-free options, use a gluten-free flour and breadcrumb blend.
- Make sure to let excess marinade drip off before breading to avoid soggy coating.
- Maintain medium heat while frying for crispy, evenly cooked nuggets without burning.
- Leftover nuggets can be refrigerated and reheated in an oven or air fryer to retain crispiness.
