Chick Fil A Nugget and Sauce Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
12 mins
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Total Time
1 hr 12 mins
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Servings
8
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Calories
1578 kcal
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Course
Main Course
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Cuisine
American
Chick Fil A Nugget and Sauce Recipe
Description
Chick Fil A Nugget and Sauce Recipe starts with boneless skinless chicken breasts cut into small pieces soaked in warm pickle juice mixed with sugar, which tenderizes and flavors the chicken through brining. After at least 30 minutes of soaking, the chicken is dried thoroughly to help the coating stick.
The coating is made from a flour mixture seasoned with salt, cornstarch, paprika, garlic powder, and pepper. Chicken pieces are dredged in this flour, then dipped in a milk and egg wash, and returned to the flour mixture enhanced by added egg wash bits to create a textured breading. This double-dredging and resting ensure a crunchy, clinging crust when fried at the right temperature.
The sauce is a blend of mayo, honey, yellow mustard, barbecue sauce, and lemon juice, combining tangy, sweet, and smoky notes, which complements the savory nuggets.
Tips from the notes emphasize adding some egg wash to the flour to create breading texture, and that letting coated chicken rest on a drying rack before frying allows the breading to set better, preventing gaps or separation during frying.
Ingredients
For the Chick-fil-A Nuggets:
- 2 pounds chicken breast boneless skinless
- 1 cup dill pickle juice
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon black pepper ground
- 1 cup milk
- 2 egg large
- 1 quart peanut oil or canola oil
For the Chick-Fil-A Sauce:
- 1 cup mayonnaise
- 3 tablespoons honey
- 1 1/2 tablespoons yellow mustard
- 1 1/2 tablespoons barbecue sauce
- 1 1/2 teaspoons lemon juice
Instructions
- Cut the chicken breasts into bite-sized chunks. Warm the pickle juice in the microwave, in a microwave-safe bowl, until hot to the touch. Stir in the sugar until completely dissolved. Add the chicken chunks and allow them to soak for at least 30 minutes, or overnight. Place in the refrigerator while brining.
- For the Sauce: Mix all ingredients in a small bowl until smooth. Refrigerate until ready to use.
- Once the chicken has brined in the pickle juice, mix the flour, salt, cornstarch, paprika, garlic powder, and black pepper in a medium bowl. Drain off the pickle juice and thoroughly dry the chicken chunks with paper towels.
- Set out a drying/cooling rack and dredge the chicken chunks in the flour. Shake off all excess flour so the coating is very thin. Lay the chicken on the rack. Coat all the chicken pieces before moving on.
- Next beat the milk and eggs in a separate bowl. Pour 2 tablespoons of eggwash in the remaining flour mix and work it into little pebbles with your fingers. Dunk the chicken chunks in the eggwash, then dip them back into the flour mixture. Shake off the excess flour and lay them back on the drying rack.
- Once all the chicken is double-dipped in the flour mixture, pour the oil in a large sauce pot. Turn the heat on medium to medium-high. Place a clip-on thermometer on the side of the pot and bring the temperature up to 350 degrees F.
- Once the oil is ready, gently place one-third of the chicken chunks to the hot oil. Stir once, and fry for 3-4 minutes until golden brown. Use a spider skimmer to scoop the chicken pieces out of the oil. Place them on a paper towel lined plate. Cut one large piece open to make sure it's cooked through.
- Allow the temperature to rise back to 350 degrees. Repeat with the remaining chicken pieces two more times. You can keep the fried chicken pieces warm in a 200 degree F oven if you like. Once all the chicken is cooked, serve warm with Chick-fil-A Sauce.
Notes
- Incorporate some egg wash into the flour mixture to create textured breading that crisps well.
- Let coated chicken rest on a drying rack before frying to ensure the breading adheres properly and doesn't separate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1578 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 1578kcal | 79% |
| Carbohydrates | 41g | 14% |
| Protein | 30g | 60% |
| Fat | 144g | 222% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 128mg | 43% |
| Sodium | 2157mg | 90% |
| Potassium | 563mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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