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Homemade Chick-Fil-A Chicken Nuggets photo

Chick-Fil-A Chicken Nuggets

Crispy, tender chicken nuggets inspired by Chick-fil-A with a sweet-savory coating and simple honey mustard.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Bowl
  • skillet or cast-iron pan
  • zip-top bag or shallow bowl
  • Tongs or slotted spoon
  • Cooling Rack or Paper Towels
  • Small Bowl

Ingredients
  

  • 2 skinless, boneless chicken breasts or tenderloins about 1 pound, cut into 1-inch chunks
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup dill pickle juice optional but recommended
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon confectioners' sugar (powdered sugar)
  • 1 teaspoon paprika optional
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • peanut or canola oil about 1–2 cups for frying, depending on pan size
  • 1/3 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 3 tablespoons honey
  • 1/2 tablespoon lemon juice or vinegar
  • salt and pepper to taste

Instructions
 

  • Place the cut chicken pieces in a large bowl and add the 1/2 cup milk and 1/2 cup dill pickle juice; cover and refrigerate for at least 20 minutes up to overnight.
  • Remove the marinated chicken from the fridge, discard excess liquid, then add the large egg and mix to combine.
  • In a zip-top bag or a shallow bowl, combine the all-purpose flour, confectioners' sugar, paprika (if using), 1 teaspoon salt, and 1 teaspoon pepper; shake or whisk to mix evenly.
  • Coat the chicken pieces by adding them (without excess liquid) to the bag and shaking until evenly coated, or dredge pieces in the flour mixture using your hands or a fork.
  • Heat 1–2 cups of peanut or canola oil in a large skillet or cast-iron pan over medium-high heat until shimmering and hot but not smoking.
  • Working in batches so the pan isn’t crowded, fry the coated chicken pieces 3–5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C), then transfer to a cooling rack or paper towels to drain.
  • Whisk together the mayonnaise, yellow mustard, honey, and lemon juice or vinegar in a small bowl to make the honey mustard; chill until serving.
  • Season the finished nuggets with salt and pepper to taste and serve immediately with the honey mustard.

Notes

  • Marinate longer (up to overnight) for more flavor.
  • Use peanut oil for closer-to-original flavor or canola if preferred.
  • Work in batches to avoid crowding the pan.
  • Drain cooked nuggets on a rack for best crispness.
  • Make the honey mustard ahead and chill.