Chick-fil-A Nuggets are a perfect copycat with no pickle juice, made with all white meat and a crispy, seasoned breading fried in peanut oil.
Chick-fil-A Nuggets are a sore subject in our house because we are evenly divided between them and KFC popcorn chicken. As a mom, when we’re out and about to stop in a fast food option, I tend to go with Chick-fil-A or In-n-Out just for small wins that make me feel like at least they seem freshest.
These nuggets have become our non-burger favorite spot. It also helps that they make the best Lemonade of all time. One of my only frustrations with them is the lines and the cost. Anytime we go, there is a giant line in the drive-thru, and with little kids in the car, my patience is usually shorter than the wait.
So when we buy these chicken nuggets, I also drive through to get popcorn chicken to avoid hearing about the “I don’t like sweet nuggets” from the peanut gallery. Yes, Chick-fil-A chicken has a hint of sweetness (recreated here with powdered sugar). I like them, but given my options, I would probably choose a less-sweetened version.
Looking for more Copycat recipes? I have a TON of them on the blog! Here is a whole Index of Copycat Recipes.
Kitchen Tools and Ingredients Used:
Lodge Cast Dutch Oven: – I use this Dutch oven for a lot of frying and braising.
Pigtail Flipper: I use this almost more than tongs in the kitchen. Flipping is so quick and doesn’t smash foods.
Spider Strainer: I love these strainers for quickly draining oil away and scooping out fried food.
Breadcrumbs: Great plain breadcrumbs. I usually use panko, but for this recipe, panko, but for this recipe I recommend these.
Breading Station: I use this because the pans are wide and have a flat bottom. If you have small rectangular plates, use those. I wouldn’t use curved bowls for breading stations, as they could knock some breading off.
In a food processor, add the breadcrumbs and process until very fine.
In a large ziplock bag or a bowl add the chicken pieces, the milk and the eggs and combine. (I usually just close the bag and squish it together)
Put the chicken in the fridge for 15-20 minutes.
In a large dutch oven fill it 3 inches deep with peanut oil and heat to 365-375 degrees (medium high heat until a piece dropped in immediately bubbles up but doesn’t burn quickly).
Put the breadcrumbs, flour, powdered sugar, Kosher salt, white pepper, chili powder in a bowl and whisk together.
Dredge the chicken pieces in the flour mixture and let dry for a few minutes.
Fry in batches (avoid crowding them) until golden brown (2-3 minutes) and remove to a sheet pan.
Don’t drain on paper towels, it’ll create steam and soften the nuggets.
Calories: 379kcal | Carbohydrates: 39g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 160mg | Sodium: 1502mg | Potassium: 595mg | Fiber: 1g | Sugar: 8g | Vitamin A: 290IU | Vitamin C: 1.3mg | Calcium: 128mg | Iron: 2.9mg
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