Chick-fil-A Nuggets Dupe
I worked at Chick fil A for way too long, and I probably made an unreal amount of nuggets while I was there, so let me show you how to make them at home. It is easier than you think, way cheaper, and honestly hits that same classic flavor when you do it right.
The biggest key is the pickle juice marinade. Cut your chicken into bite sized pieces, let it sit in pickle juice for at least thirty minutes, and you are already halfway to that signature Chick fil A taste. From there it is a simple two step breading. A milk and egg wash, then a seasoned flour mixture with salt, paprika, black pepper, and the real secret, a little sugar. That tiny bit of sweetness is what makes the coating taste like the real thing.
Fry the nuggets in peanut oil at 350 until golden and cooked through, then let them drain for a minute before serving. No pressure fryer required, just good technique and the right flavor combo.
Now you can make Chick fil A nuggets at home any day of the week, even on Sunday, enjoyyy! ❤️
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🧾 Ingredients 🧾
4 chicken breasts
1 cup dill pickle juice
2 large eggs
1 cup whole milk
1 and 1/2 cups all-purpose flour
2 teaspoons white granulated sugar
2 teaspoons paprika
1 teaspoon ground black pepper
2 teaspoons kosher salt
8 cups peanut oil
Salt, for topping
👨🍳 Instructions 👨🍳
1) Cut the chicken breasts into 1-inch chunks. Place in a medium bowl and pour the dill pickle juice over the chicken. Cover and refrigerate for at least 30 minutes and up to 2 hours.
2) In a mixing bowl, whisk together the eggs, whole milk, and 1 tablespoon of the dill pickle marinade. This is your egg wash.
3) In a separate bowl, whisk together the all-purpose flour, paprika, black pepper, kosher salt, and sugar.
4) Pour the peanut oil into a large heavy-bottom pot and heat over medium to medium-high until the oil reaches 350°F. A digital thermometer is highly recommended.
5) When the chicken has finished marinating, drain it and transfer it to the egg wash. Toss to fully coat.
Notes: Do not coat the chicken in the flour mixture (next step) unless your oil is fully preheated. Letting the coated chicken sit too long before frying can cause the breading to clump or fall off.
6) Remove the chicken from the egg wash, allowing excess liquid to drip off, then transfer to the flour mixture. Toss with your fingers until evenly coated.
7) Shake off excess flour from each piece.
8) Carefully lower the chicken into the 350°F oil in batches. Fry for 5–7 minutes, or until the internal temperature reaches 160°F.
Notes: Chicken is safe at 165°F. Removing at 160°F allows carryover cooking to bring it to temperature while keeping the nuggets juicy.
9) Remove the cooked nuggets and place on a wire rack or paper towels. Lightly sprinkle with kosher salt while hot.
10) Serve hot with your favorite dipping sauce.
Notes: These nuggets reheat really well in the air fryer or the oven; I often make large batches ahead of time and reheat them as needed. The nuggets will stay fresh for 3 days in an airtight container or Ziploc bag.
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