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Crispy Chick fil-A Style Nuggets

Crispy Chick-fil-A Style Nuggets

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Mixing bowls For brining and dredging. Use at least one medium and one large bowl.
  • Tongs or slotted spoon For safe frying and turning nuggets.
  • Heavy-Bottomed Skillet or Dutch Oven For even frying. A cast-iron pan is ideal, but any deep, wide skillet works.
  • Wire Rack with Sheet Pan Helps keep the nuggets crispy after frying. Paper towels can work, but they may make the nuggets soggy.
  • Thermometer For checking oil temperature. Optional but helpful to avoid soggy nuggets.

Ingredients
  

For the Chicken and Brine

  • 2 large boneless skinless chicken breasts (or thighs for juicier nuggets)
  • 1 cup dill pickle juice yes, pickle juice!
  • 1/4 cup whole milk
  • 1 teaspoon kosher salt

For the Dredge

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons powdered sugar a Chick-fil-A secret!
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional, for a kick

For Frying

  • 2 cups peanut oil or vegetable oil
  • For Dipping Optional but Encouraged:
  • Your favorite honey mustard Chick-fil-A sauce, or a creamy sriracha mayo

Instructions
 

Cut and Brine the Chicken

  1. Cut the chicken breasts into bite-sized pieces (about 1 to 1.5 inches). In a bowl, mix the pickle juice and milk. Add the chicken pieces, cover, and refrigerate for at least 30 minutes or up to 4 hours. This is where the magic starts—the brine tenderizes the chicken and gives it that subtle tangy flavor.

Prep the Dredge

  1. In a large mixing bowl, combine the flour, powdered sugar, paprika, salt, pepper, garlic powder, and cayenne. Mix well so every bite gets seasoned evenly.

Heat the Oil

  1. In a heavy skillet or Dutch oven, heat about 2 inches of oil over medium heat. You're aiming for a frying temp of 350°F (175°C). If you don’t have a thermometer, test by dropping in a pinch of flour—it should sizzle immediately.

Dredge the Chicken

  1. Remove the chicken from the brine and shake off excess liquid. Toss the chicken pieces in the flour mixture, pressing lightly so the coating sticks. Lay the dredged pieces on a wire rack or plate.

Fry Until Golden

  1. Carefully place chicken pieces in hot oil without crowding the pan. Fry for about 3-4 minutes per side or until golden brown and cooked through. Work in batches to keep the oil temperature consistent.

Drain and Rest

  1. Transfer cooked nuggets to a wire rack set over a baking sheet to keep them crispy. Let them rest for 5 minutes before serving—if you can wait!

Serve

  1. Serve with a trio of dipping sauces, or pile onto a toasted bun for a chicken nugget sandwich experience. These also make stellar leftovers for next-day chicken nugget meals.