Chick-fil-A nuggets made at home are bite-size chunks of chicken breast soaked in dill pickle juice and milk, tossed in a lightly sweet, seasoned flour and breadcrumb coating and fried in peanut oil until deep golden. This copycat makes a big batch, about 12 servings from 3 pounds of chicken, so it is good for a party, a game day spread or a freezer stash. The nuggets are tender and juicy inside, with a thin, crisp, savory crust. It is a home recipe in the style of the restaurant, not the restaurant’s own.
How to make copycat Chick-fil-A nuggets: Soak 3 pounds of chicken breast chunks in 1 cup of dill pickle juice and 1/2 cup of milk for 20 to 30 minutes. Heat at least 1 inch of peanut oil to 350°F. Mix flour, breadcrumbs, powdered sugar, garlic powder, salt, paprika, baking powder and pepper. Drain the chicken, coat it, and fry in small batches for 3 to 5 minutes, to 165°F. Drain on a wire rack.
Why You’ll Love It
- Juicy inside. The soak seasons the chicken all the way through.
- A thin, crisp crust. Flour and breadcrumbs, with no egg wash.
- A little sweet. Powdered sugar in the coating gives the familiar flavor.
- A big batch. Enough for a crowd.
- Quick frying. Each batch is done in minutes.
Ingredient Notes
Chicken breast. Three pounds, boneless and skinless, cut into chunks.
Dill pickle juice. One cup, from the jar. It is thrown away after the soak.
Whole milk. A 1/2 cup, added to the soak.
Flour and plain breadcrumbs. One cup of each.
Powdered sugar. Three tablespoons.
Seasonings. A tablespoon of garlic powder, 2 teaspoons of salt, 2 teaspoons of paprika and a teaspoon of black pepper.
Baking powder. One teaspoon. It lightens the crust.
Peanut oil. Enough to fill the pan at least 1 inch deep.
Ingredients
- 3 pounds boneless skinless chicken breast, cut into chunks
- 1 cup dill pickle juice
- 1/2 cup whole milk
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 3 tablespoons powdered sugar
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon baking powder
- 1 teaspoon black pepper
- Peanut oil, for frying
How to Make Copycat Chick-fil-A Nuggets
1. Soak the chicken. Put the chicken chunks, pickle juice and milk in a large zip-top bag. Move the bag around to coat the chicken and let it sit for 20 to 30 minutes.
2. Heat the oil. Meanwhile, heat at least 1 inch of peanut oil to 350°F.
3. Mix the coating. Combine the flour, breadcrumbs, powdered sugar, garlic powder, salt, paprika, baking powder and black pepper in a bowl.
4. Coat the chicken. Drain and discard the soaking liquid. Coat each piece of chicken completely in the coating.
5. Fry in batches. Carefully add the coated chicken to the oil in small batches, so the oil temperature does not drop. Fry for 3 to 5 minutes, until deep golden brown. Check the center of the nuggets with a food thermometer. Poultry must reach 165°F.
6. Drain and serve. Transfer the nuggets to a wire cooling rack to cool slightly. Keep frying the remaining batches, then serve.
Do the Nuggets Need Pickle Juice?
In this recipe, yes. The soak in pickle juice and milk is what seasons the meat and keeps it juicy, and it is the step that gives homemade copycats their familiar tang.
Is it what the restaurant does? That is not something anyone outside the company can confirm. The restaurant describes its nuggets as breaded chicken breast pressure-cooked in refined peanut oil, and its published ingredient list does not mention pickle juice. An ingredient list does not show every step in a kitchen, so it does not settle the question either way.
| This home recipe | What the restaurant says | |
|---|---|---|
| Chicken | Breast, cut into chunks | Bite-size boneless breast |
| Pickle juice | Yes, in the soak | Not on the published ingredient list |
| Cooking | Fried in a pan or fryer | Pressure-cooked |
| Oil | Peanut oil | Refined peanut oil |
So treat the pickle juice as a home cook’s trick that works, not as a secret that has been revealed. And do not expect an exact match. A pan of oil on the stove is not a commercial pressure fryer.
How to Tell They Are Done
Deep golden brown is the color to look for, but color is not a safety test. Small pieces brown fast, and a thick chunk can still be underdone in the middle. Pull out one of the largest nuggets from each batch and check the center with a thermometer. It should read 165°F.
Tips for Success
How big should the chunks be?
Bite-size, and as even as you can make them, so a whole batch finishes together.
Why fry in small batches?
Too much cold chicken at once drops the oil temperature. The coating then soaks up oil and turns greasy when it should be crisp.
How do I keep the oil at 350°F?
Use a thermometer in the oil, and let the heat come back up between batches.
Why drain on a rack and not paper towels?
Air moves under the nuggets on a rack, so the bottoms stay crisp. On paper they steam and go soft.
Can I use another oil?
Peanut oil is used here. Any neutral frying oil will work, with a slightly different flavor.
Is there an egg wash?
No. The damp chicken goes straight from the soak into the dry coating.
Storage and Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers, and keep them for 3 to 4 days. For longer keeping, freeze them for 3 to 4 months and thaw in the refrigerator. Reheat in a hot oven until the centers reach 165°F. The oven brings back more of the crunch than a microwave does.
What to Serve With It
Set out honey mustard, barbecue sauce and ranch for dipping, with fries or a salad. For more fried chicken, try the KFC original secret chicken recipe or the bacon brown sugar chicken tenders. Nuggets are also good on top of a KFC famous bowl copycat. For a party table, add corn nuggets and buffalo chicken dip. And for another restaurant-style dinner, there is the copycat Longhorn Parmesan crusted chicken.
Frequently Asked Questions
Does a homemade copycat need pickle juice, and is it a confirmed restaurant ingredient?
This recipe uses it. It is not on the restaurant’s published ingredient list, so it is not confirmed.
How do I fry the nuggets without relying on color alone to judge doneness?
Keep the oil at 350°F, fry until deep golden and check the center of a large nugget for 165°F.
How should I store and safely reheat leftover nuggets?
Refrigerate within 2 hours, keep for 3 to 4 days and reheat to 165°F.
Are these the same as the restaurant’s nuggets?
No. They are a home copycat, fried in a pan. The restaurant pressure-cooks its nuggets, and its recipe is its own.
Final Notes
I set the rack over a baking sheet next to the stove before the first batch goes in, so there is a place for the hot nuggets to land. If you make it, leave a comment to tell me how it turned out or ask a question.
Copycat Chick-fil-A Nuggets
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Ingredients
- 3 pounds boneless skinless chicken breast cut into chunks
- 1 cup dill pickle juice for the soak; discard after use
- 1/2 cup whole milk for the soak
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 3 tablespoons powdered sugar
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon baking powder
- 1 teaspoon black pepper
- peanut oil enough for at least 1 inch of frying oil
Instructions
- Put the chicken chunks, pickle juice and milk in a large zip-top bag. Move the bag around to coat the chicken and let it sit for 20 to 30 minutes.
- Meanwhile, heat at least 1 inch of peanut oil to 350°F.
- Combine the flour, breadcrumbs, powdered sugar, garlic powder, salt, paprika, baking powder and black pepper in a bowl.
- Drain and discard the soaking liquid. Coat each piece of chicken completely in the coating.
- Carefully add the coated chicken to the oil in small batches, so the oil temperature does not drop. Fry for 3 to 5 minutes, until deep golden brown. Check the center of the nuggets with a food thermometer. Poultry must reach 165°F.
- Transfer the nuggets to a wire cooling rack to cool slightly. Keep frying the remaining batches, then serve.
Notes
Nutrition
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