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Homemade Chick-Fil-A Chicken Nuggets (Copycat) with recipe photo

Chick-Fil-A Chicken Nuggets (Copycat) with

Crispy, juicy bite-sized chicken nuggets with a sweet-savory coating and honey mustard-style dipping sauce.
Print Recipe Save it
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 servings

Equipment

  • Mixing Bowls
  • Whisk
  • Food Processor
  • large shallow bowl or plate
  • Large skillet or frying pan
  • Tongs or slotted spoon
  • Cooling rack
  • Plastic Wrap

Ingredients
  

  • 2 skinless boneless chicken breasts cut into 1-inch pieces
  • 1 large egg beaten
  • 1/2 cup milk
  • 1/2 cup dill pickle juice optional (or use more milk)
  • 1 cup all-purpose flour
  • 1/4 cup plain breadcrumbs
  • 2 tablespoons powdered sugar
  • 1 teaspoon paprika
  • 1 teaspoon white pepper
  • 1/4 teaspoon chili powder
  • 1 teaspoon salt
  • peanut oil or canola oil for frying, about 2 cups depending on pan size
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 3 tablespoons honey or maple syrup if allergic
  • 1 tablespoon BBQ sauce optional
  • salt and pepper to taste

Instructions
 

  • Whisk together mayonnaise, yellow mustard, honey, and optional BBQ sauce in a small bowl; refrigerate until ready to serve.
  • In a large bowl combine the beaten egg, milk, and dill pickle juice (if using). Add the cut chicken pieces, cover with plastic wrap, and chill in the refrigerator for 1 hour or up to overnight.
  • Place the plain breadcrumbs in a food processor and pulse a few times to break them up, then transfer to a large shallow bowl.
  • In the same large shallow bowl, add the all-purpose flour, powdered sugar, paprika, white pepper, chili powder, and 1 teaspoon salt. Stir until evenly combined.
  • Heat about 1–2 inches of oil in a large skillet over medium-high heat until hot but not smoking (around 350°F/175°C).
  • Working in batches, dredge the chilled chicken pieces in the flour-breadcrumb mixture, shaking off excess, then carefully add to the hot oil without overcrowding the pan.
  • Fry the chicken until golden brown and cooked through, about 3–5 minutes per batch depending on piece size. Use tongs or a slotted spoon to turn as needed.
  • Transfer the cooked nuggets to a cooling rack to drain excess oil, season with additional salt and pepper to taste, and serve immediately with the chilled sauce.

Notes

  • Marinating longer (overnight) improves flavor and tenderness.
  • Pulse breadcrumbs to a coarse texture for best coating.
  • Do not overcrowd the skillet to maintain oil temperature.
  • Use a cooling rack to keep nuggets crisp.