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Crispy Better Than Takeout Chick-fil-A Nuggets Recipe

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These Crispy Better Than Takeout Chick-fil-A Nuggets are juicy on the inside, shatteringly crispy on the outside, and packed with that signature tangy flavor. Made with simple ingredients and no deep fryer required, they are perfect for weeknight dinners or game day.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup dill pickle juice
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 cup all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Peanut oil or vegetable oil, for frying
  • Salt for finishing

Instructions

  1. Brine the chicken: Place the chicken pieces in a bowl and pour the pickle juice over them. Make sure all the pieces are submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Make the wet mixture: In a shallow bowl, whisk together the buttermilk and egg until smooth. Set aside.
  3. Prepare the breading: In another shallow bowl, combine the flour, powdered sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Whisk until evenly mixed.
  4. Heat the oil: Pour about 2 inches of oil into your skillet or pot. Heat over medium-high heat until it reaches 350°F (175°C). Use your thermometer to monitor the temperature.
  5. Dredge the chicken: Remove the chicken from the pickle brine and pat it dry with paper towels. Working in batches, dip each piece first into the buttermilk mixture, letting the excess drip off. Then coat it in the flour mixture, pressing gently so the breading adheres. Shake off any excess flour. For extra crunch, dip back into the buttermilk and then the flour a second time (double dredge).
  6. Fry the nuggets: Carefully lower 5-6 nuggets into the hot oil using tongs. Do not overcrowd the pan. Fry for 3-4 minutes, turning once halfway through, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
  7. Drain and season: Transfer the cooked nuggets to a wire rack set over a baking sheet. Sprinkle immediately with a pinch of salt while they are still hot. Repeat with the remaining chicken, letting the oil come back to 350°F between batches.
  8. Serve right away: These nuggets are best within 10 minutes of frying. Serve with your favorite dipping sauces.

Notes

Do not skip the brine; it gives the nuggets their signature tangy flavor and tender texture. Pat the chicken dry before breading to ensure the coating sticks. Keep the oil temperature steady at 350°F between batches to avoid greasy nuggets. For extra crunch, use the double dredge method.

Nutrition

Keywords: chicken nuggets, chick-fil-a copycat, crispy chicken, homemade nuggets, pickle brine, easy dinner, game day food

Find it online: https://nadinetable.com/crispy-better-than-takeout-chick-fil-a-nuggets-recipe/