You’ve got to try our Homemade Chick Fil A Nugget and Sauce Recipe. It’s the perfect crowd-pleaser for parties!
Chick-fil-A. It’s the one fast food joint my kids can talk me into taking them on a somewhat regular basis.
If we’re running errands and starving, I can’t say no to the thought of hot, crispy, perfectly seasoned chicken chunks with tangy Chick-fil-A Sauce… And an ice cold lemonade.
What is it about those darn nuggets that make them so irresistible? To me it’s the simplicity of the flavor, combined with the contrast of crunchy breading and juicy little morsels of chicken.
I determined to find out what exactly makes Chick-fil-A so tantalizing.
Rather than getting a part-time job as an undercover fry cook, I did a lot of googling and asking around. You wouldn’t believe how many people have worked at Chick-fil-A in the past!
Here are the tips I collected for making a perfect Homemade Chick Fil A Nugget and Sauce Recipe…
Brine the chicken chunks in pickle juice. This helps give the chicken flavor, and its ultra moist texture.
Season the flour mixture heavily. Don’t worry about there being too much salt or seasoning in the flour. Most of it gets shaken off anyway.
Double dip the chicken. Chicken needs two layers of flour, with eggwash in between, in order to properly crust the chicken and give it a crunchy coating. The first layer of flour should be very thin. Once wet, it acts as the glue that holds the second layer of flour to the chicken chunks.
Let the chicken rest before frying. One former Chick-fil-A cook said that the longer the chicken sits between coating and frying, the better. Allowing the breaded chicken some rest time, helps the breading hold-tight to the chicken, not bubble and fall off. By double-dipping all the pieces and placing them on a drying rack before heating the oil, you give the chicken and breading time to become one, so to speak.
Create nooks and crannies. Another secret Chick-fil-A trick is to add a little bit of the eggwash to the flour mixture before the second dredge. By mixing the eggwash into the flour with your fingers, you create tiny crumbs that will hold onto the chicken in the second dunk.
Fry in peanut oil. Peanut oil helps give Chick-fil-A nuggets their special flavor and texture. If you have a nut allergy, feel free to use canola oil. However, Chick-fil-A insists their peanut oil is specially refined to remove nut proteins and therefore is allergen-free.
Dip in Chick-fil-A Sauce! It’s not just the chicken, but the sauce as well, that makes Chick-fil-A so great. Guess what, you can make your own at home!
Today’s Homemade Chick Fil A Nugget and Sauce Recipe is as close to the original as I could possible make it. These little guys are crispy, juicy, and utterly irresistible.
You can save a bundle on party platters by making several batches of this Homemade Chick Fil A Nugget and Sauce Recipe for your events. Your guests will never know the difference… Unless you tell them!
Homemade Chick Fil A Nugget and Sauce Recipe
Homemade Chick-fil-A Nugget and Sauce Recipe - These easy copycat Chick-fil-A nuggets are so delicious and allow you to make a large amount for parties!
- 2 pounds boneless skinless chicken breasts
- 1 cup dill pickle juice
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 1 cup milk
- 2 large eggs
- 1 quart peanut oil, or canola oil
- Cut the chicken breasts into bite-sized chunks. Warm the pickle juice in the microwave, in a microwave-safe bowl, until hot to the touch. Stir in the sugar until completely dissolved. Add the chicken chunks and allow them to soak for at least 30 minutes, or overnight. Place in the refrigerator while brining.
- For the Sauce: Mix all ingredients in a small bowl until smooth. Refrigerate until ready to use.
Once the chicken has brined in the pickle juice, mix the flour, salt, cornstarch, paprika, garlic powder, and black pepper in a medium bowl. Drain off the pickle juice. Set out a drying/cooling rack and dredge the chicken chunks in the flour. Shake off all excess flour so the coating is very thin. Lay the chicken on the rack. Coat all the chicken pieces before moving on.
- Next beat the milk and eggs in a separate bowl. Pour 2 tablespooons of eggwash in the remaining flour mix and work it into little pebbles with your fingers. Dunk the chicken chunks in the eggwash, then dip them back into the flour mixture. Shake off the excess flour and lay them back on the drying rack.
Once all the chicken is double-dipped in the flour mixture, pour the oil in a large sauce pot. Turn the heat on medium to medium-high. Place a clip-on thermometer on the side of the pot and bring the temperature up to 350 degrees F.
Once the oil is ready, gently place one-third of the chicken chunks to the hot oil. Stir once, and fry 3-4 minutes until golden brown. Use a spider skimmer to scoop the chicken pieces out of the oil. Place them on a paper towel lined plate. Cut one large piece open to make sure it's cooked through.
Allow the temperature to rise back to 350 degrees. Repeat with the remaining chicken pieces two more times. You can keep the fried chicken pieces warm in a 200 degree F oven if you like. Once all the chicken is cooked, serve warm with Chick-fil-A Sauce.
NOTES: 1) Adding a little eggwash to the flour mixture helps create the nooks and crannies in the chicken breading. 2) Don't try to speed up the process by heating the oil sooner than recommended. Allowing the chicken to rest on the drying rack gives the breading time to adhere to the chicken, so it doesn't separate creating gaps between the chicken and the breading.