Copy Cat Chick Fil A Chicken Nuggets
No need to go out for takeout when it is so easy to make these copycat Chick-Fil-A chicken nuggets.
Servings: 12
Calories: 139
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
Leftovers will keep in an airtight container in the refrigerator for 3 days. They can also be frozen for up to 2 months.
Nutrition
Calories: 139 | Carbohydrates: 11g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 657mg | Potassium: 315mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg