Chick Fil A Chicken Nuggets Recipes

HOMEMADE CHICK-FIL-A CHICKEN NUGGETS RECIPE

Steps:

• In a large bowl whisk milk and egg together
• Place chicken on counter and cut into cubed bite size pieces; trim any fat that you may see
• Put the chicken in the milk mixture and mix so that all is coated and place in refrigerator for at least 30 minutes
• In another large bowl combine the flour, powdered sugar, salt, pepper, and chili powder and stir together.
• In cast iron pot or sauce pan pour in oil so that its at least an inch deep on med/high heat
• Remove the chicken from refrigerator and place about 8 pieces at a time into the flour mixture making sure all the chicken is coated with the flour and then place into the hot oil
• Cook each side for about 2-3 minutes or until golden brown (You want to make sure that chicken is no longer pink so you can cut one piece to test it out)
• Place the chicken on some paper towels to soak up any extra oil.
• Repeat the same steps with the rest of the chicken.

COPYCAT CHICK FIL A NUGGETS RECIPE

Steps:

• Cut chicken breasts into 1-inch cubes (nugget-sized pieces). In a large mixing bowl, whisk together milk, egg, salt, and M.S.G. (if using). Add in nugget pieces and toss to combine. Cover and refrigerate 30 minutes or up to 2 hours.
• When ready to cook, pour enough peanut oil into a large skillet to cover the bottom with 2 inches of oil. Heat peanut oil to 350 degrees Fahrenheit and monitor temperature.
• Make the dredging mixture by combining flour, powdered sugar, paprika, salt, black pepper, M.S.G. (if using), and baking soda in a shallow bowl or gallon-sized resealable plastic bag.
• Remove the chicken breast pieces from the fridge. Remove chicken pieces from milk mixture and tap off excess liquids.
• Working in small batches, toss the chicken breast pieces in the dredging mixture to coat. Place on a wire rack until ready to fry.
• Fry chicken in peanut oil in small batches for 4 to 5 minutes, until chicken reaches an internal temperature of 165 degrees Fahrenheit. Use a slotted spoon or tongs to remove nuggets from oil and transfer to a paper towel lined plate to drain. Serve hot.

CHICK FIL A NUGGETS

Steps:

• In a large bowl, combine chicken, 1/2 cup milk and pickle juice. Cover and place in the refrigerator for at least 20-60 minutes or overnight, the longer the better. Remove from fridge and and an egg to the mixture.
• Heat peanut oil in a large skillet over medium high heat. Now for this step you can either use a ziplock bag or simply dip the chicken into the flour mixture (in a bowl) and then place in oil. In a gallon sized ziplock bag, mix the flour, powdered sugar, and spices until well combined. Add the chicken pieces (without liquid) and shake well until fully coated.
• Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 3-5 minutes. Transfer to a cooling rack or plate lined with paper towels.
• Serve immediately with honey mustard.
• Whisk together mayonnaise, mustard, honey and lemon juice in a small bowl; set aside in the fridge for later.

CHICK-FIL-A CHICKEN (AND NUGGETS) COPYCAT

Steps:

• Pound chicken breasts till they are thin enough for your taste. (I find a lot of breasts are really too thick for a sandwich so I pound out the thick part a little) Cut into chunks if you want nuggets.
• Place chicken in plastic bag with pickle juice and marinate for an hour (preferably overnight).
• Mix up eggs in seperate bowl for the egg wash.
• Mix flour and remaining spices in another shallow bowl.
• Remove chicken from the pickle juice maranade and drain well. Dip into the egg wash and then into the flour mixture.
• Fry the chicken however you prefer here. I pan fried mine in a few tablespoons of oil and it turned out fine. Chick-Fil-A deep fries theirs in a pressure cooker, so you can try that if you are feeling adventurous.

CHICKEN NUGGETS RECIPE

Steps:

• Start by placing your chicken in a large zip close bag and adding in the pickle juice and milk. Smoosh around to get all the chicken coated and let sit for 20 to 30 minutes.Meanwhile heat at least an inch deep of oil to 350 degrees F.
• Combine the flour, breadcrumbs, powdered sugar, garlic powder, paprika, salt and pepper in a bowl and mix thoroughly.
• Drain the marinade from the chicken and discard. Dip each piece of chicken in the breadcrumb mixture, coating completely, and then carefully add to the fryer.Cook in small batches so you do not decrease the temperature of the oil.
• Fry for 3 to 5 minutes, until the chicken is a deep golden brown, then place chicken on a wire cooling rack to cool slightly. Keep cooking until all chicken is done. Enjoy!

CHICK-FIL-A CHICKEN NUGGETS

Steps:

• Place cool water in bowl. Add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture.
• Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day.
• When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl.
• Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.

CINDY'S COPYCAT CHICKEN NUGGETS

Steps:

• Combine flour, seasoned salt, poultry seasoning, mustard powder, and pepper in a zip-top bag. Add chicken, a few pieces at a time, and shake until evenly coated. Remove chicken to a plate and continue to coat remaining chicken.
• Heat oil in a deep skillet over medium-high heat. Add chicken in small batches and cook and stir in the hot oil until golden brown on all sides, about 6 minutes per batch. Remove to a paper towel-lined plate and repeat to cook remaining chicken. Serve warm.