Description
This homemade version of Chick-fil-A Nuggets offers a deliciously crispy and flavorful alternative to the classic fast-food favorite. Marinated in tangy dill pickle juice and fried to golden perfection, these bite-sized chicken nuggets are perfect for a quick snack or meal. The optional honey mustard dipping sauce adds a sweet and tangy complement that elevates the experience even further.
Ingredients
Scale
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup dill pickle juice
- 1 tablespoon hot sauce (optional, for a spicy kick)
For the Breading:
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for spice)
- 1/2 teaspoon baking powder
For Frying:
- 2 cups peanut oil (or vegetable oil)
For the Dipping Sauce (optional):
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Pinch of salt
Instructions
- Marinate the Chicken: In a bowl, combine the cut chicken pieces with dill pickle juice and hot sauce if desired. Cover and refrigerate for at least 30 minutes, preferably 1 to 2 hours, allowing the chicken to absorb the flavors and tenderize.
- Prepare the Breading Mixture: In a shallow bowl, whisk together all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper (if using), and baking powder until well combined to create a seasoned coating.
- Coat the Chicken: Remove the chicken from the marinade, letting excess liquid drip off. Dredge each piece thoroughly in the flour mixture, ensuring every nugget is fully and evenly coated for maximum crispiness.
- Heat the Oil: Pour peanut oil into a deep skillet or Dutch oven and heat over medium-high heat to around 350°F (175°C). Test if ready by dropping a small piece of bread into the oil—if it browns in about a minute, the oil has reached the ideal frying temperature.
- Fry the Nuggets: Carefully place the coated chicken pieces into the hot oil in batches without overcrowding the pan. Fry each side for 3 to 4 minutes or until the nuggets turn golden brown and the chicken inside is cooked through. Remove nuggets with a slotted spoon and drain on paper towels to absorb excess oil.
- Make the Dipping Sauce: While the nuggets fry, whisk together mayonnaise, honey, yellow mustard, Dijon mustard, apple cider vinegar, and a pinch of salt in a small bowl until smooth. Adjust seasoning to taste.
- Serve: Plate the hot, crispy chick nuggets alongside the prepared honey mustard dipping sauce. Enjoy immediately for the best flavor and texture.
Notes
- Marinating the chicken for longer (up to 2 hours) enhances the flavor and tenderness.
- Maintain the oil temperature at 350°F to ensure a crispy exterior without overcooking the inside.
- Do not overcrowd the skillet while frying; this prevents temperature drops and soggy nuggets.
- Use peanut oil for its high smoke point and neutral flavor, though vegetable oil works as an alternative.
- The dipping sauce can be stored in the refrigerator for up to 3 days.
- For a spicy twist, add cayenne pepper to the breading and hot sauce to the marinade.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
