CHICKEN NUGGETS RECIPE
Skip the drive through and make these copycat Chick Fil A Chicken Nuggets at home, paired with my famous Chick Fil A Sauce copycat of course!
Provided by Shawn
Categories Main Dish
Time 50m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 226 kcal, Carbohydrate 19 g, Protein 27 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 74 mg, Sodium 886 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
COPYCAT CHICK FIL A NUGGETS RECIPE
Copycat Chick-fil-A nuggets might even taste better than the real thing! We've used Chick-fil-A's own nutrition information to turn their commercial recipe into something you can easily make at home. Marinated and fried chicken pieces are served with that addicting sauce for an at-home copycat of your favorite meal!
Provided by Rachel Farnsworth
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 8 nuggets, Calories 297 kcal, Carbohydrate 21 g, Protein 28 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 94 mg, Sodium 1089 mg, Fiber 1 g, Sugar 2 g
COPYCAT CHICK-FIL-A CHICKEN NUGGETS
I developed this recipe to copycat Chick-fil-A chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, combine barbecue sauce and Dijon mustard, then stir in honey to add some sweetness. -Jeni Pittard, Statham, Georgia
Provided by Taste of Home
Categories Dinner
Time 24m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 307 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 24g protein.
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