CHICK FIL A NUGGETS
Skip the Line and make chick-fil-A's famous chicken nuggets at home for a fraction of the price. Made with real chicken breasts, a blend of spices, and the secret ingredient, pill juice.
Provided by Layla
Categories Dinner
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 serving (without dipping sauce), Calories 253 kcal, Carbohydrate 18 g, Protein 19 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 89 mg, Sodium 1137 mg, Fiber 1 g, Sugar 4 g
COPYCAT CHICK-FIL-A NUGGETS WITH HONEY MUSTARD DIPPING SAUCE
This is really good! The recipe comes from www.chocolatemoosey.com. When I made them, I baked the nuggets instead of deep-frying and then poured the sauce over them and served on a bed of romaine lettuce. Next time, I want to try baking the nuggets in the sauce, I think they'd be moister that way (because I don't want to deep-fry). I guessed at the prep and cook time, as I was not paying attention to the clock. If you bake them, it will certainly need to cook longer - about 30 minutes at 350 degrees.
Provided by CookPrincess
Categories Chicken Breast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- For the chicken:.
- Fill a deep fryer or large stockpot with enough oil to submerge the chicken. Heat to 375°F.
- While the oil is heating, place the chicken pieces in a freezer bag. Add flour, sugar, salt, pepper, garlic powder, onion powder, and paprika; seal and shake well.
- Using a slotted spoon, remove the chicken pieces and shake off any excess flour. Place on a plate or in a bowl.
- When the oil is ready, place a handful of nuggets into the oil (do not overcrowd your pan! My deep fryer came with a basket and fit roughly 6-8 pieces). Fry for 3-5 minutes, depending on the size of your pieces. You may need to let your oil heat back up to 375F in between batches if it gets too cold (use a thermometer). Place the cooked pieces on a plate lined with paper towels to drain the oil.
- When the chicken is done, serve with the dipping sauce.
- For the sauce:.
- In a small bowl, whisk together the mayonnaise, mustard, garlic powder, onion powder, vinegar, honey, salt, and pepper until well-blended. Refrigerate while preparing the chicken.
Nutrition Facts : Calories 748.7, Fat 34.2, SaturatedFat 6.9, Cholesterol 108.1, Sodium 1846.3, Carbohydrate 74.7, Fiber 2.3, Sugar 29.2, Protein 36.3
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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- While the oil is heating, add flour, sugar, salt, pepper, and paprika to a gallon-sized plastic zipper bag. Mix the ingredients slightly by squeezing the bottom of the bag a few times. Then put the chicken into the bag, close it, and SHAKE (or tumble) until all pieces are well coated.
- When oil is up to temperature…use a slotted spoon or a pair of tongs to fish pieces of chicken out of the flour and add to the oil. I did mine in batches of about 6 to 8 at a time.
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