Copy Cat Chick fil A Nuggets - You will love this!

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.

Dice the boneless skinless chicken breasts into nugget-sized pieces.

Drain about 1 cup of pickle juice from a jar of dill pickles.

Pour the pickle juice over the diced chicken and ensure all pieces are coated.

Marinate the chicken in the refrigerator for 30 to 60 minutes, or overnight if preferred.

After marinating, drain the pickle juice off the chicken using your hands.

In a small bowl, whisk together 1 egg and 1 cup of milk.

Pour the egg and milk mixture over the marinated chicken and set aside.

In a gallon zipper bag, add 1 cup of all-purpose flour, 1 tablespoon of powdered sugar, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of paprika.

Seal the bag and shake to combine the dry ingredients.

Add the marinated chicken to the bag, seal it, and shake to coat the chicken nuggets evenly with the flour mixture.

In a large stock pot, heat peanut oil or canola oil on high until it reaches 350 to 400 degrees Fahrenheit.

Once the oil is hot, lower the chicken nuggets in one at a time using metal tongs to avoid splashing.

Fry the chicken nuggets in batches for about 3 to 5 minutes until they float to the top and reach an internal temperature of 165 degrees Fahrenheit.

Remove the cooked chicken nuggets and place them on a plate lined with paper towels to drain excess grease.

Sprinkle salt on the chicken nuggets immediately after removing them from the oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens