You can now enjoy Chick-fil-a Nuggets anytime you want with this simple copycat recipe! Chicken nuggets are brined in a pickle juice and egg wash, tossed in a seasoned breadcrumb coating, and then lightly pan-fried in peanut oil. Serve them up with a side of homemade Chick-fil-a sauce and enjoy the classic taste of your favorite fast food restaurant’s nuggets that are made a bit healthier at home!
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For some strange reason my craving for Chick-fil-a nuggets always seems to hit on a Sunday.
After running into this predicament one too many times, I knew I had to fix it.
And the solution? To make my own homemade chick-fil-a nuggets recipe.
But boy was it going to be a tall order!!
Not only for myself, but EVERYONE I know has had Chick-fil-a nuggets and LOVED them.
Ingredients
- Chicken. About 1 ½-pounds of white meat from boneless skinless chicken breasts is ideal. You can use a little less, but you may have extra breading left. Thigh meat will also work, but will have a totally different flavor.
- Dill pickle juice. This is the secret ingredient that makes Chick-fil-a nuggets what they are! The acidic solution helps to break down the tough fibers in the meat and makes the nuggets so incredibly tender. Also, it gives them a unique taste and a good bite of saltiness!
- Eggs. These get whisked together with the pickle juice and help to make the coating stick to the chicken.
- Flour. Select either all purpose flour or a gluten-free 1-to-1 blend. Avoid whole wheat flour since it will affect the finished taste of the recipe.
- Breadcrumbs. It is super important to get a regular/plain type, or a gluten-free brand such as Aleia’s. Panko style is too thick, and seasoned crumbs will change the taste.
- Sugar. Include just a hint of powdered sugar. The sweet pairs with the tangy from the pickle juice and is a match of flavors made in heaven!
- Seasonings. A simple blend of garlic powder, paprika, salt, and pepper is all you need. You can throw in a bit of cayenne pepper if you want to make them spicy.
- Oil. Peanut oil, not just any type of oil, is the OTHER secret ingredient that gives the nuggets their signature taste. Opt for organic, if possible. If you or your loved ones are allergic, avocado oil is another great high smoke point oil that can be used, but the flavor will not taste quite the same as the classic.
For the exact measurements and detailed instructions, please see the recipe card below.
How to Make Chick-fil-a Nuggets
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
- Cut the chicken. Use a sharp knife to slice the chicken into bite-sized pieces. You want to try for about 1-inch squares.
- Brine in pickle juice. In a large bowl combine pickle juice, milk, and eggs with a whisk. Add in the chicken and let it marinate for at least 30 minutes in the refrigerator.
- Toss in crumbs. Whisk together flour, breadcrumbs, powdered sugar, salt, pepper, garlic powder and paprika in a separate large bowl. Pick up a few pieces of chicken with tongs and allow any excess marinade to drain off. Place the chicken in the breadcrumb mixture and toss them around until all of the pieces are well coated. Repeat until all of the chicken is coated.
- Pan-fry in skillet. Pour the peanut oil into a large skillet over medium heat. You want just enough so that it coats the bottom of the skillet. Once the oil is sizzling-hot, shake off any excess coating from each nugget and place half of them in a single layer in the pan. Cook for 3-5 minutes, or until the chicken is golden brown and crispy. Halfway through, flip the chicken using a spatula, and not tongs, so the coating doesn’t rub off.
- Drain chicken. Remove the cooked chicken from the pan and let it drain on a paper towel lined plate. Drizzle in an additional tablespoon or two of oil and repeat the process using the remaining chicken nuggets.
- Cook in air fryer. Preheat a 6-quart air fryer to 380°F. Prepare the grate by greasing it with peanut oil. Arrange the nuggets in a single layer in the basket. Brush the nuggets with more peanut oil and cook for 4 minutes. Flip the chicken over, coat with more peanut oil, and cook for an additional 4 minutes. You can also spray the nuggets with non-stick cooking spray instead of peanut oil for even less fat.
Serve with Chick-fil-a Sauce
Chick-fil-a nuggets wouldn’t be complete without that special sauce!
Make the sauce by mixing all of the ingredients together with a whisk. Allow it to rest in the refrigerator for an hour before serving for the best results.
FAQs
Yes, they do! This technique makes the chicken incredibly tender and juicy, much like brining your Thanksgiving turkey.
The nuggets are coated with breadcrumbs mixed with spices, sugar, salt, flour, and MSG. That’s why making them at home is so much healthier for you!
A 5-piece order of nuggets contains 160 calories, 7 grams of fat, 7 grams of carbohydrates, and 17 grams of protein. The frying process and breading ingredients results in a higher fat and sodium content. By making your own at home you can use healthier ingredients and better cooking methods.
Brine chicken in pickle juice anywhere from 30 minutes to 24 hours. After 24 hours the chicken will start to break down to an unappealing texture.
Seal in an airtight container in the fridge for up to 3-5 days. Alternatively, place in a freezer-safe airtight container in the freezer for up to 3 months.
Reheat in an air fryer or oven set to 350°F until warm for the crispiest results.
More Restaurant Copycat Recipes
Stay home and make these healthier versions of your restaurant favorites:
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Chick-fil-A Nuggets Recipe
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Ingredients
For the Nuggets:
- 1 ½ pounds chicken breasts cut into bite-sized cubes
- ½ cup pickle juice
- ¼ cup milk regular or plant-based
- 2 large eggs
- ⅔ cup flour or a gluten-free 1-to-1 blend
- ½ cup breadcrumbs plain
- 1-2 tablespoons powdered sugar optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup peanut oil or avocado oil
For the Dipping Sauce:
- ⅔ cup mayonnaise
- 3 tablespoons barbecue sauce regular
- 2 tablespoons honey
- 2 teaspoons mustard yellow or Dijon
- ¼ teaspoon paprika
- ¼ teaspoon salt to taste
Instructions
- Whisk together pickle juice, milk, and eggs in a large bowl. Add cut chicken and toss to completely coat. Marinate for 30 minutes or up to overnight. (The chicken will get even more pickle flavor the longer it marinates. It will also absorb more salt, so be sure to adjust how much you add to the breadcrumb coating.)
- In another large bowl, whisk together the flour, breadcrumbs, powdered sugar, salt, pepper, garlic powder and paprika.
- Using tongs, add a few of the marinated chicken pieces to the breadcrumb coating. Be sure to let any excess marinade drain off of the chicken before adding it in. Toss until the pieces are well coated. Repeat this process with the remainder of the chicken. (You may end up with some breadcrumb coating left.)
- Add 3 tablespoons of peanut oil to a large skillet over medium heat. Once sizzling, shake off any excess coating from each nugget and place half of them in a single layer.
- Cook for 3-5 minutes, flipping once the chicken becomes crispy and lightly golden. Remove the cooked chicken and let drain on a paper towel lined plate. Add the additional tablespoon of oil and cook the remaining chicken nuggets.
Chick-fil-a Sauce:
- Whisk together all of the ingredients in a medium-sized bowl until smooth and well combined.
- Serve immediately with Chick-fil-a nuggets or refrigerate for an hour for the best flavor. Enjoy!
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Video
Notes
- Air Fryer: Preheat a 6-quart air fryer to 380 degrees. Brush the grate with peanut oil and place the nuggets in a single layer. Brush the exposed surfaces of the nuggets with more peanut oil and cook for 8 minutes. Flip the chicken over halfway through cooking and brush the other side of the nuggets with more peanut oil.
- Marinate: You can chill chicken in the marinade for up to 24 hours.
- Cooking: Be sure none of the chicken pieces are touching when you cook them.
- Storage: Keep leftovers in an airtight container for up to 3 to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe for a family gathering (I live alone, so don’t usually do this kind of thing for myself). It went over well! I’m not a fan of frying but did that anyway–for the first half, but then got tired of standing over the greasy frying pan. So, I put the rest in the oven. First, I lightly coated the baking pan with peanut oil and then baked them at 375 for about 15 minutes. They were just as tasty and crispy as the fried ones, but less oily. I’ll do that when I use this recipe again in the future. Less mess and stink in the house.
Next, I’m going to try it without flour or breading. When I do, I’ll put the results in a new comment.
The dipping sauce is a keeper! I highly recommend you make London’s recipe. It’s much cheaper than the bottled stuff you can now get in the store, with fewer added preservatives and “stabilizers”. For a while, I was keeping a small jar in my refrigerator to enjoy with a variety of other foods, including raw veggies. I think I had some almost every day…until I got tired of it.
Yay! So happy to hear you enjoyed the recipe, Jo! Glad you found a way that works for you. Thanks so much for taking the time to leave a comment and rating!
This sounds so yummy!! I love Chick-Fil-A, but there isn’t one nearby–yet (we can always hope). I prefer their unbreaded chicken. Would it be possible to just leave that out for this recipe?
Thanks for your dedicated experimentation!
Hi Jo! I haven’t tried recreating the Chick-fil-a unbreaded chicken so I couldn’t say! Would love to know if you end up experimenting and trying it out though 🙂
I’ll definitely do that. I’m expecting to try it soon.
Awesome! Let me know how it goes.