Description
These homemade Chick-Fil-A copycat chicken nuggets are crispy, juicy, and full of that signature flavor you crave. Marinated in pickle juice and coated with a seasoned flour mix, they’re perfect for dipping and snacking anytime.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup dill pickle juice
- 1/2 cup whole milk
- 1 large egg
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon powdered sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Vegetable oil, for frying
Instructions
- In a bowl, marinate the chicken in pickle juice for at least 30 minutes.
- Whisk together the milk and egg in a separate bowl.
- In another bowl, mix the flour, cornstarch, powdered sugar, salt, black pepper, paprika, and garlic powder.
- Drain the chicken, dip each piece into the milk mixture, then coat with the flour mixture. For extra crunch, repeat the coating step.
- Heat vegetable oil in a skillet or Dutch oven to 350°F (175°C).
- Fry chicken nuggets in batches for 3 to 4 minutes per side or until golden brown and fully cooked.
- Transfer to a wire rack to drain and cool slightly before serving.
Notes
- Marinate the chicken overnight for deeper flavor.
- Use a wire rack instead of paper towels to keep nuggets crispy.
- Reheat leftovers in an oven or air fryer for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg