Copy Cat Recipe – Chick – Fil – A Nuggets Recipe

Copy Cat Recipe - Chick - Fil - A Nuggets

Make sure to repin this recipe

Like I promised yesterday I am posting how to make the chick – fil – a nuggets – if you want to make the yummy sauce go HERE

This recipe was super easy to make – though it is not gluten free —– I had to do a ton of research on this recipe – you have to make this VERY odd marinade for the chicken — basically it is pickle juice and milk.

I do understand the pickle juice ( it is kinda like using lime in a marinade – it helps break down the chicken as well as flavor it) but I have no idea and I still have NO idea what the milk did for the recipe — but the end result was super yummy so I am not one to judge

I really hope you try the recipe

Copy Cat Recipe - Chick - Fil - A Nuggets

This is everything that you will need I got the recipe from Iowa Girl Eats ( love her site) make sure to check it out – I did change the portions a bit

This recipe makes enough for 4

Copy Cat Recipe - Chick - Fil - A Nuggets

How good does this look!!! I cannot believe how easy they were to make — these did not last longer than 10 minutes before they were all gobbled up

Copy Cat Recipe - Chick - Fil - A Nuggets

If you do try Copy Cat Recipe – Chick – Fil – A Nuggets please comment and let us know what you think 🙂

Love You Guys!

Copy Cat Recipe - Chick - Fil - A Nuggets

:

Ingredients

  • 2 large chicken breast - cut into bite size pieces
  • 1 cup milk
  • ¼ cup dill pickle juice
  • 1 egg
  • 1 cup flour
  • 2 Tablespoons powdered sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ cup peanut oil

Instructions

  1. In a gallon bag combine pickle juice and milk - place chicken in the bag too - close bag and place in fridge for at least 1 hour
  2. In a large skillet - heat oil
  3. In another gallon size bag place the rest of the ingredients - place chicken into the bag - and SHAKE SHAKE SHAKE
  4. Pan fry the chicken till cooked a few minutes - you are not deep frying the chicken you are simply cooking it in the pan
  5. Enjoy!

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Comments

  • Cindy Daisy

    Eeekk! Chick-Fil-A is one of my favorite places to eat. lol, who would have thought pickle juice and milk. It’s such an odd combination but I can’t wait to give this recipe a try 🙂

  • Lesley T

    I think that the pickle juice + milk mixture tenderizes the chicken, just as a buttermilk marinade would.

    I’m confused about the egg too. Do I take out of milk+pickle juice, dip in egg, then in the bag w/dry ingredients?

  • diana c

    I love Chick-fil-A! Thanks for sharing; I will have to see if I can make these soon. I’m not that great at cooking but I can follow a good recipe. Thanks!

    Diana C

  • Lizzy

    We made them tonight, and I thought they tasted pretty close to Chick fil a! The whole family really liked them. Thanks 🙂

  • Megan Jones

    My 5 year old daughter has Celiac disease and can therefore not eat gluten. She used to love the chick fil a nuggets before her diagnosis, so when I came across this recipe and read the ingredients I was delighted to find I only had to substitute the flour out with gluten free flour and she could eat them. Would they still taste okay? The answer is YES! I made them yesterday and you couldn’t tell they were even gluten free!!! She was ecstatic…and so was I!!

  • We've got the Monday's - Trending Parent

    […] Eating out is not something that keeps the ol’ budget in check and, even if you’re up for the splurge, your favorite place is closed on a day when you want to indulge. For example,  if you crave Chick-fil-A nuggets on a Sunday, you have to wait until Monday to enjoy. We’ve got you covered.  You can now attempt to make their famous nuggets at home!  We found just the recipe for you. What surprised us the most about the key ingredient was the pickle juice, who knew? […]

  • Suzie

    Thanks for the recipe. I came across it on Pintrest. The cursive font is difficult to read though. I had to have someone else to read it for me. Just a thought for some of us with weird eyes.

    • Justine Zirbes

      someone above said to mix it with the oil, add the rest of the dry ingredients and toss in the bag. I’m gonna give it a try!

  • Beth Sowel

    Made these tonight. They were good, but a little too sweet for us. Next time we’ll just do a teaspoon of sugar.

  • JF

    It would have been helpful if she had said “toss the chicken in the egg mixture, THEN into a bag of the seasoning THEN SHAKE SHAKE SHAKE”. The egg should NOT be one of the ingredients that goes into the bag. It makes a huge gooey mess and non of the flour sticks to the chicken. So as we speak I am pan frying up a bunch of naked nuggets. The oil is one of the last ingredients and should also not go into the bag. I did not do that but just read carefully before you make. This should be rewritten.

    • Valerie Evans

      When you take the chicken out of the bag with the milk mixture, dip it in the egg and then into the bag with the dry ingredients. It helps the flour stick to the chicken and gives a nice crust.

  • Traci

    Ohhh my were these delicious!! Not sure if it was chickfila taste…but was still damn tasty. As others said, it doesn’t specify where the egg comes in to play so I grabbed the chicken from the milk mixture and put into the beaten egg. From there went into the flour. The milk mixture certainly helped tenderize the meat and keep it moist. Thanks for sharing!

  • Jan

    The chick fil A nuggets were good, I wasn’t sure what to do with the egg so I didn’t use it…I will try it again with the egg…will definitely do it again.

  • Vanessa

    Omg! I followed the recipe and WOW. MY PICKY HUSBAND LOVED THIS! He does like spicy so the only thing I did different was add creole seasoning. Awesome recipe.

      • Vanessa

        One last thing…use powdered sugar not real sugar if you think the recipe is sweet. There is a differe0. Follow this recipe as is answered it’s great. I only did the creole at the end to make it mine.

  • Annie

    Didnt have dill pickles on hand but do have bread & butter ones… going to try that and eliminate the sugar in dry ingredient list. Also going to dredge in the flour muxture shake off extra then dip in egg & oil then back into flour for a nice crust… hopefully… keep ya’ll posted how it turns out! 😉

  • Michelle

    We added the egg to the milk and pickle juice in a gallon ziplock bag and let it sit in the fridge for slightly more than an hour before breading and frying ine the peanut oil. THEY WERE AWESOME, tasted Exactly like Chick-fil-a.

  • Laken

    This tastes almost exactly like the original! Yum! I’m going to soak the chicken for way longer than 1 hour next time though, because the actual chicken part was a little bland. I found a recipe for both polyneasian (spelling?) sauce and chic-fil-a sauce, which were both really good! The whole house smells like peanut butter now too, which is also a perk

  • Lindsey

    You should consider adjusting how this recipe is written.. To combine all other ingredients would include the egg as well. Doing so creates a nasty mess and though it has the flavor of chick-fil-a, the consistency is very wrong.

  • Brigitte

    Marinate chicken in baggy with pickle juice. Stir together the milk and egg in 1 bowl. Mix dry ingredients in another bowl. Coat chicken in egg bowl then coat chicken in flour bowl. This is called Dredging.
    Oil is for the pan.

  • Joan

    Followed the recipe as written, put all flour, etc in a bag. What a MESS. No amount of shaking, kneeling or flipping was going to cover the chicken evenly. Finally through whole thing in skillet. It turned out surprisingly well. Sauce was awesome. Never been to CaF so can’t compare.

  • Ansel

    Made these last night, and it’s probably the most addicting thing I’ve ever made. I’m actually making them again tonight. I changed up the seasoning a bit to my taste, adding smoked paprika, white pepper, cayenne, garlic powder, and oregano. It’s especially delicious with the actual Chik-Fil-A sauce! Also I used Famous Dave’s sweet and spicy pickles for the juice.

    To clear things up:

    1) Cut the chicken breast into bite sized cubes.

    2) Place milk and pickle juice into ziplock bag and add the chicken bits (refrigerate one hour or more). Make sure to “suck” all the air out of the bag and “roll” it closed so the marinade is touching every part of the chicken.

    3) Combine all dry ingredients in ziplock bag and set to side.

    4) When the chicken is done marinading, crack open the egg into a bowl and beat it.

    5) Drain the juice from the chicken and place the chicken into the bowl with the egg and mix it around so each piece gets coated in egg.

    6) Open up the ziplock bag of dry ingredients and place all the chicken bits into the bag. Shake off as much egg as you can, and stack the chicken on top of the powder.

    7) Close up the bag, keeping as much of the air inside as you can, and shake until each piece of chicken is coated in the seasoning.

    8) Dump the bag onto a plate or in a bowl and grab tongs.

    9) Heat up the oil in a fry pan on medium-high heat (7-8 out of 10). This is what the oil is for, not for mixing with anything else.

    9) Once the oil is hot, grab the pieces of chicken with the tongs and place one by one into the pan. It’s ok to do this in batches. I fried the pieces about a minute or two on each side.

    10) Once done and browned on each side, pick up the pieces one by one and place onto a paper towel-lined dish. Let sit for a couple minutes to cool.

    11) Enjoy with your favorite sauce! They come out super moist and taste even better than Chik-Fil-A.

  • Lyndsey

    Is it okay to deep fry these? I have a fry Daddy that I like to use outside so that it doesn’t smell up the house

  • Rose

    This recipe gets 5 stars. I let the chicken marinate for 36 hours in the pickle juice and in the last hour I added the milk. Otherwise I followed the recipe exactly. It was very close to Chick Fil A but in my opinion better. My husband (THE pickiest person I know) had seconds.
    This recipe is a complete win!

  • Sarah Glidden

    This recipe is outstanding! My entire family loves it and my husband says I need to make it at least once a week 🙂 The first time I followed the recipe; the second time I deep fried the chicken and it was even better (i that’s possible). Took around 7 minutes per batch in the deep fryer