How to make: Copycat Chick-fil-A Chicken Nuggets

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with less fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour increases fiber content.

peanut oil

🥗Healthier: canola oil

💰Cheaper: vegetable oil

Canola oil is lighter and more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index.

Cube 2-3 boneless, skinless chicken breasts into bite size pieces, trimming away any excess skin.

In a medium bowl, whisk together 1 cup buttermilk, 1 large egg and 1/4 cup pickle juice.

Place cubed chicken into milk/egg mixture. Cover it and let it hang out in the refrigerator for about an hour (overnight is even better if time allows).

When ready to cook, start preheating vegetable or peanut oil in your fryer or deep pot to 375F degrees.

In a gallon size Ziploc bag, combine 1 1/4 cups all purpose flour, 3 tablespoons powdered sugar, 1/2 tablespoon corn starch, 2 1/2 teaspoons table salt and 1 teaspoon fresh ground black pepper.

Give it a good shake to combine ingredients.

Add in cubed chicken, small batches at a time, to the flour mixture.

Seal and shake until chicken is coated.

In small batches, place chicken into fryer.

Cook until golden brown. About 4-6 minutes. Internal temperature of chicken should be 165f degrees.

Remove and drain on paper towels. Continue with above steps until all your chicken is cooked.

Serve with waffle fries and Honey Mustard Sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens