Copycat Chick-Fil-a Chick-Fil-a chicken nuggets are a fast and easy recipe that tastes like the original without the wait.
These Chick-fil-A nuggets are made with tender chicken cutlets in a seasoned coating and fried to golden, crispy perfection.
You’ll Go Crazy for Copycat Chick-fil-A Chicken Nuggets Because…
- The coating is light yet crispy for a satisfying crunch with each bite.
- The chicken remains moist and tender, from the buttermilk and pickle juice marinade.
- The coating is deliciously seasoned, complementing the subtle tang of pickle juice.
- Complete the takeout experience at home with a side of fries and some creamy coleslaw.
Ingredients and Variations
Chicken: Use chicken tenderloins or boneless, skinless chicken breasts. Be sure to cut them uniformly for even cooking.
Coating: Basic pantry ingredients like flour, seasonings, and a secret scoop of powdered sugar and pickle juice deliver that iconic Chick-fil-A crunch and flavor.
Variations: Make ‘em spicy, stir in some taco seasoning, or go zesty, and use a Cajun blend.
How to Make Copycat Chick-fil-A Nuggets
- Cut chicken cutlets and toss with flour, seasonings, buttermilk, and pickle juice.
- Whisk dredge ingredients together. Dredge the chicken pieces.
- Fry. Drain nuggets on paper towels (full recipe below).
Delicious Dips
Serve copycat Chick-fil-A chicken nuggets with tasty condiments such as BBQ sauce, teriyaki, or sweet and sour. Dip or dunk nuggets into some creamy blue cheese or ranch.
How to Store Leftovers
- Keep leftover chicken nuggets in a covered container in the refrigerator for up to 3 days.
- Reheat them under the broiler or in the air fryer until heated through and crispy again.
- Leftover Chick-fil-A Nuggets can be frozen for up to two months. Freeze them on a baking sheet first so they don’t stick together when transferred to a zippered bag.
Chick-Fil-A Chicken Goes Great With…
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Copy Cat Chick Fil A Chicken Nuggets
Ingredients
- 2 pounds chicken tenders
- 1 Tablespoon all purpose flour
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup buttermilk
- ¼ cup pickle juice
- oil for frying
Dredge:
- 1 cup all purpose flour
- 1 Tablespoon powdered sugar
- 1 teaspoon seasoned salt or all purpose seasoning
- ½ teaspoon kosher salt
- ½ teaspoon pepper black or white
Instructions
- Cut each chicken tender into 2-3 pieces depending on your preferred size for the nuggets.
- To a large bowl, add chicken nugget pieces, 1 Tablespoon flour, onion powder, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper. Toss to mix thoroughly.
- Add buttermilk and pickle juice and mix until chicken is fully coated.
- Cover and refrigerate for 45 minutes, up to overnight.
- To a large skillet, add oil to reach about 1 inch deep. Heat oil over medium high heat until it reaches 375F.
- In a medium bowl, whisk together 1 cup flour, powdered sugar, seasoned salt, ½ teaspoon salt, and ½ teaspoon pepper to make a dredge.
- Add a few chicken nugget pieces at a time into the dredge. Toss to coat well and then place in the oil. Cook in small batches.
- Cook for about 2-3 minutes on each side, or until golden brown and chicken is cooked through (internal temperature of 165F).
- Remove from oil and drain on paper towels. Repeat to use remaining chicken.
- Serve with your favorite dipping sauces
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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