Chick Fil-A Nuggets and Honey Mustard Sauce

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.

Combine barbecue sauce, honey, yellow mustard, Dijon mustard, mayo, and fresh lemon juice in a bowl and set aside for later.

Brine chicken in a mixture of milk and pickle juice for at least 1 hour, or longer if possible, up to overnight.

Drain the chicken from the pickle brine and place it in a mixture of whisked egg and milk for 15 to 20 minutes.

Prepare the breading by mixing flour, salt, pepper, and powdered sugar in a bowl.

Drain the chicken from the egg and milk mixture and dredge it in the breading mixture.

Line a sheet tray with the breaded nuggets.

Heat canola oil in a pan to around 375 degrees Fahrenheit.

Carefully drop the nuggets into the hot oil one by one, cooking in small batches until golden brown and the sides show more white chicken.

Remove the cooked nuggets and place them on a sheet tray lined with paper towels.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens