They were running around, tossing footballs, and darting between the sprinkler and trampoline. You could hear their laughter echoing through the yard—and I knew they’d work up an appetite. I didn’t want to just toss frozen nuggets into the oven and call it a day. So I decided to try making something extra special, a homemade version of their fast food favorite: Chick Fil A Nuggets.
I had everything I needed on hand, including two chicken breasts and a jar of dill pickles left over from last week’s sandwich night. As the chicken soaked in that briny pickle juice, the smell already hinted at something good. The coating was easy to pull together, and the moment those nuggets hit the hot oil, the kitchen filled with a crispy, savory aroma that even pulled the kids inside.
One bite in, and they were hooked. They started asking if I opened a Chick Fil A in my kitchen. I could control the ingredients, make the nuggets fresh, and skip the drive-thru guilt.
Short Description
These homemade Chick Fil A Nuggets are crispy, juicy, and full of flavor—the perfect bite-sized treat to recreate your fast food favorite at home with healthier, fresher ingredients.
Key Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup dill pickle juice
- 1 large egg
- 1 cup milk
- 1 cup all-purpose flour
- 1 Tbsp confectioners’ sugar
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- Peanut oil or canola oil, for frying
Tools Needed
- Medium mixing bowls
- Large ziplock bag
- Slotted spoon or tongs
- Deep frying pan or heavy-bottomed skillet
- Paper towels
- Kitchen thermometer (optional but helpful)
Cooking Instructions
Step 1: Marinate the Chicken
Place the chicken pieces in a medium bowl and pour in the dill pickle juice. Cover the bowl and refrigerate for 30 to 60 minutes, or leave it overnight for deeper flavor.
Step 2: Prepare the Egg Wash
Drain the pickle juice from the chicken. In a separate bowl, whisk together the egg and milk. Pour the mixture over the chicken and stir until evenly coated.
Step 3: Mix the Dry Coating
In a large ziplock bag, combine the flour, confectioners’ sugar, paprika, salt, and pepper. Seal the bag and shake until the mixture is well blended.
Step 4: Coat the Chicken
Lift the chicken from the egg wash and allow excess liquid to drip off. Place the pieces into the ziplock bag with the flour mixture. Seal and shake vigorously until all the chicken is coated.
Step 5: Fry Until Golden
Heat oil in a deep skillet over medium heat to about 350°F (175°C). Fry the chicken in batches, about 3–5 minutes each, until golden brown and cooked through. Transfer to a paper towel–lined plate to drain.
Why You’ll Love This Recipe
– Crunchy, golden exterior with a tender, juicy center
– Great for kids and adults alike
– Easy to make at home with pantry staples
– No drive-thru needed
– Customizable for different flavors or dietary needs
Mistakes to Avoid & Solutions
Skipping the pickle juice marinade: This step adds essential tangy flavor. For best results, marinate at least 30 minutes.
Crowding the pan: Fry in small batches. Overcrowding drops the oil temperature, leading to soggy nuggets.
Undercooked or dry nuggets: Use a thermometer to ensure internal temperature reaches 165°F. If not using one, look for a deep golden crust and juices running clear.
Too much flour coating: Shake off excess flour before frying to prevent clumps and uneven browning.
Serving and Pairing Suggestions
– Serve these nuggets hot, straight from the pan, with dipping sauces like honey mustard, barbecue, or homemade Chick Fil A sauce.
– They pair wonderfully with waffle fries, a crisp garden salad, or fruit skewers for a lighter balance.
– Great for parties, lunchboxes, or game-day snacks—serve buffet-style for crowds or plated for a family dinner.
Storage and Reheating Tips
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
– Reheat in the oven at 375°F for 8–10 minutes, or in an air fryer at 350°F for 5–6 minutes, until crispy again.
– Avoid microwaving, as it softens the crust.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and offer a juicier texture.
2. What can I use instead of pickle juice?
Try a mixture of vinegar, water, and a pinch of salt. However, the flavor won’t be quite the same.
3. Can I bake these instead of frying?
You can, though they won’t be as crispy. Spray coated nuggets with oil and bake at 425°F for about 15–20 minutes, flipping halfway.
4. Is peanut oil necessary?
Peanut oil gives the most authentic flavor, but canola oil is a great substitute.
5. How do I know when the nuggets are done?
They should be golden brown and reach an internal temperature of 165°F. The juices should run clear when cut.
Tips & Tricks
– For extra crispy nuggets, double-dip: coat once, dip in egg wash again, and recoat in flour.
– Add a pinch of cayenne for a spicy kick.
– Chill coated chicken in the fridge for 10 minutes before frying to help the crust adhere better.
Recipe Variations
Spicy Nuggets: Add 1/2 tsp cayenne and 1/2 tsp chili powder to the flour mix. Serve with a creamy ranch dip.
Gluten-Free: Use gluten-free flour and ensure your pickle juice is gluten-free.
Oven-Baked Nuggets: Coat chicken and place on a parchment-lined tray. Spray with cooking spray and bake at 425°F for 15–20 minutes, turning once halfway.
Buttermilk Brine: Substitute pickle juice with buttermilk and a dash of hot sauce for a different flavor twist.
Final Thoughts
Cooking for kids always brings out my inner playful chef, and these Chick Fil A-style nuggets were a huge hit. Watching the kids devour them with big smiles made the effort more than worth it. The crispy coating, the juicy center, and the little zing from the pickle marinade hit all the right notes. I might just keep a batch of these in the freezer next time they pop by.
If you’re looking for a recipe that wins hearts at the table without fuss, give this a try. Comfort food made from scratch, served with a side of good memories. The simplest recipes are the ones we end up making again and again—especially when the reviews come with ketchup-covered grins.
Chick Fil A Nuggets
Print ThisIngredients
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup dill pickle juice
- 1 large egg
- 1 cup milk
- 1 cup all-purpose flour
- 1 Tbsp confectioners’ sugar
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- Peanut oil or canola oil, for frying
Instructions
Step 1: Marinate
Soak chicken pieces in pickle juice for 30–60 minutes or overnight.
Step 2: Egg Wash
Drain chicken, then coat with a whisked egg and milk mixture.
Step 3: Dry Coating
Mix flour, sugar, paprika, salt, and pepper in a ziplock bag.
Step 4: Coat Chicken
Add chicken to the flour mixture and shake until fully coated.
Step 5: Fry
Fry in hot oil (350°F) for 3–5 minutes until golden and cooked through.
