If Chick-fil-A Had Spicy Nuggets, They’d Taste Like THIS | Pour Choices Kitchen

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess.

hot sauce

🥗Healthier: sriracha

💰Cheaper: red pepper flakes + vinegar

Sriracha offers a similar flavor profile with less sodium.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can thicken but may not give the same crunch.

Cut chicken breasts into 1-inch pieces.

Combine dill pickle juice, pickled jalapeño juice, buttermilk, salt, and sugar to create a brine.

Marinate chicken pieces in the brine for at least 30 minutes.

In a separate bowl, mix together flour, cornstarch, powdered sugar, seasoned salt, smoked paprika, garlic powder, onion powder, cayenne pepper, baking powder, and MSG.

In another bowl, whisk together the egg and buttermilk for the wet dredge.

Remove chicken from the brine and let excess drip off.

Dredge chicken pieces in the flour mixture, then dip in the wet dredge, and coat again in the flour mixture.

Heat oil to 350°F in a deep skillet.

Fry chicken nuggets in batches for 3-4 minutes until golden brown and cooked through.

Let nuggets cool on a wire rack to stay crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens