Description

This Copycat Chick-fil-A Nuggets recipe offers a crispy, flavorful alternative to the beloved fast-food classic. Marinated in a tangy buttermilk and pickle juice blend, these bite-sized chicken pieces are coated in a seasoned flour and breadcrumb mixture, then perfectly fried to golden perfection. Ideal for a homemade snack, appetizer, or meal, these nuggets deliver the iconic taste with a satisfying crunch.

Ingredients

Scale

Marinade

1 cup cold full-fat buttermilk, well shaken
¾ cup dill pickle juice
1 extra large egg, well beaten
1½ pounds chicken breast tenderloins, boneless and skinless, cut into 1-inch chunks

Coating

1½ cups all-purpose flour
⅓ cup plain bread crumbs
1½ teaspoons powdered sugar
¼ tablespoon cornstarch
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon smoked paprika
¼ teaspoon black pepper

For Frying

4 cups canola oil, or vegetable oil

Instructions

Prepare the marinade: Whisk together the cold buttermilk, dill pickle juice, and beaten egg in a bowl until well combined. This mixture will tenderize and flavor the chicken.
Marinate the chicken: Place the chicken chunks into a gallon-size ziplock bag or a medium bowl. Pour the buttermilk mixture over the chicken. Seal the bag removing excess air or cover the bowl tightly with plastic wrap. Massage or stir to coat all pieces evenly. Refrigerate for at least 1 hour to allow flavors to infuse.
Prepare the coating mixture: In a separate medium bowl or gallon ziplock, combine the flour, bread crumbs, powdered sugar, cornstarch, kosher salt, baking powder, smoked paprika, and black pepper. Cover or seal and set aside.
Heat the oil: Pour the canola oil into a deep-sided 10-inch skillet and heat over medium-high heat until it reaches 350°F, using a deep-fry thermometer to monitor the temperature carefully.
Drain the chicken: Remove the marinated chicken from the refrigerator and drain off the marinade thoroughly so the coating sticks properly.
Prepare for frying: Line a 9×13-inch baking dish with paper towels to drain excess oil from cooked nuggets.
Coat the chicken: Dredge each piece of chicken in the prepared flour and breadcrumb mixture, ensuring a thorough coating, then place the coated pieces on a plate or baking dish ready for frying.
Fry the nuggets: Working in batches to avoid overcrowding, carefully place the coated chicken pieces into the hot oil. Fry for about 2 to 2½ minutes per side until the nuggets are golden brown and cooked through, maintaining the oil temperature at 350°F by adjusting heat as needed.
Drain and serve: Use a slotted spoon to remove the fried nuggets and place them on the paper towel-lined dish to drain excess oil. Serve immediately for the best crispness and flavor.

Notes

Maintaining the oil temperature at 350°F is key for crispy, non-greasy nuggets.
Do not overcrowd the skillet; fry in batches for even cooking and optimal texture.
Marinating for at least 1 hour enhances flavor and tenderness, but up to 4 hours is fine.
Use a deep-fry thermometer to avoid overheating or underheating the oil.
Canola oil or vegetable oil are recommended for their high smoke points.
For a gluten-free version, substitute all-purpose flour and bread crumbs with gluten-free alternatives.
Serve with your favorite dipping sauces like honey mustard or Chick-fil-A sauce for an authentic experience.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer, Snack
Method: Frying
Cuisine: American

Keywords: Chick-fil-A nuggets, copycat recipe, fried chicken nuggets, homemade chicken nuggets, crispy chicken, quick appetizer