Chick Fil A Nuggets
Juicy, golden, and bite-sized chicken nuggets marinated in pickle juice and fried to crispy perfection.
Servings: 4 servings
Equipment
- Mixing Bowl
- Deep Skillet or Heavy-Bottomed Pot
Ingredients
Chicken
- 2 pieces Boneless, skinless chicken breasts Cut into 1-inch pieces
Marinade
- 1 cup Dill pickle juice
Batter
- 1 large Egg
- 1 cup Milk
- 1 cup All-purpose flour
- 1 tablespoon Confectioners’ sugar
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
Oil
- as needed Peanut oil or canola oil For frying
Instructions
- Prepare the Marinade: In a medium bowl, combine the chicken pieces with the dill pickle juice. Stir well to coat every piece, then cover and refrigerate for at least 30 minutes.
- Make the Dredging Station: In a separate bowl, whisk together the egg and milk until smooth. In another bowl, mix the flour, confectioners’ sugar, paprika, salt, and pepper.
- Coat the Chicken: Remove the chicken from the marinade and gently pat it dry with paper towels. Dip each piece first into the egg-milk mixture, then dredge thoroughly in the seasoned flour. For extra-crispy nuggets, repeat this step for a double coating.
- Fry the Nuggets: Heat 1–2 inches of peanut or canola oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Working in batches, carefully add the coated chicken pieces and fry for 3–4 minutes, turning as needed, until golden brown and cooked through.
- Drain and Serve: Transfer the fried nuggets to a plate lined with paper towels to drain any excess oil. Let cool slightly, then dive in!
Notes
For extra-juicy nuggets, marinate for up to 2 hours. Double-dipping creates a crunchier crust. Store leftovers in an airtight container for up to 3 days.