CHICK FIL A NUGGETS | Homemade Chick-Fil-A Nuggets Recipe | Copycat Recipe

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.

Cut 3/4 pound of chicken breast into bite-sized pieces.

Place chicken pieces in a food storage bag and add 1/3 cup of pickle brine.

Seal the bag and refrigerate for at least 30 minutes, preferably 1 hour.

In a bowl, combine 3/4 cup of all-purpose flour, 1 tablespoon of non-fat dried milk, 1.5 teaspoons of chicken bouillon powder, 1/4 teaspoon of salt, 1 teaspoon of onion powder, 1.5 teaspoons of paprika, 1/2 teaspoon of lemon pepper, 1/4 teaspoon of black pepper, and 1/8 teaspoon of cayenne pepper. Mix well.

In another bowl, whisk together 1 large egg and 1/3 cup of whole milk.

Add a little of the wet mixture into the dry mixture to create dredge clumps for texture.

Remove chicken from the pickle brine and dip each piece into the wet egg mixture, then coat in the dry mixture.

Repeat the coating process for a double coating on all chicken pieces.

Let the coated chicken nuggets set for about 10 minutes to help the coating adhere.

Heat oil to 350 degrees Fahrenheit for frying.

Fry the nuggets in batches for about 3 to 5 minutes, depending on the size of the chicken pieces, until cooked through.

Remove the cooked nuggets from the oil and place them on a baking sheet with a wire rack to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens