If you're fortunate enough to live where there's Chick-Fil-A, you'll know exactly what I mean when I say NOTHING compares to their chicken nuggets! Well, maybe their waffle fries. And the special Chick-Fil-A sauce (I have a recipe for that too). Okay, so really we've just established how incredible this place is, right?
When I was younger, I remember not having Chick-Fil-A often, it was the more expensive of fast food. It was more a special treat, when we did have it. I guess that's why as I'm older I find them still to be that oh so special treat. Except now we've found the best method to making our own copycat version, and I can have those perfect little nuggets whenever I want! Oh the wonders of their perfect, crispy, tender chicken.
This is a "frying" recipe without really needing a fryer. It's all done stove top in a skillet. Or, if you're like us, you'll grab that super duper awesome cast iron of yours. Because cast irons just make for a better meal if you ask me.
You'll notice I leave out one ingredient, pickle juice. I personally don't find it necessary but if you insist on it, it can easily be added into this recipe.
Ingredients:
Chicken Nuggets
1 lb boneless, skinless chicken breasts
2 cups all-purpose four
1 1/2 cups bread crumbs
2 tbsp garlic powder
1 tbsp salt
1 tbsp pepper
1 tbsp paprika
1 tsp onion powder
1 tsp oregano
1 tsp baking powder
1 tsp seasoning salt
3 eggs
1/2 cup milk
oil (typically you use peanut oil, but vegetable or olive oil can work just as well)
Chick-Fil-A Sauce
Honeymustard Dressing (I use Ken's)
Originial bbq sauce (I use Sweet Baby Ray's)
So as you'll see we do this a little different than most recipes I've seen. Peanut oil isn't a must. Heck, we usually just use vegetable oil because it's what we have on hand 100% of the time. But if you're trying to truly mimic their nuggets, I would recommend the peanut oil and marinading the cut chicken in pickle juice.
Directions:
For the chicken...
Cut the chicken breasts into equal sized cubed pieces (about 1 inch).
In a large mixing bowl, combine; flour, bread crumbs, and seasonings. (sometimes we feel spunky and throw a tsp or so of ranch seasoning in the mix)
In another medium size bowl, combine the egg and milk.
In a skillet or cast iron, heat up enough oil to just about coat the chicken.
Place the chicken in the bowl of liquid mixture, let sit for a minute or so.
By hand, pick up pieces of chicken and transfer into bowl of seasoned flour. Try not to bring too much extra liquid into the bowl. With your hands mix it all together, making sure to coat every piece of chicken with the flour mixture.
By this time a few minutes should have passed and the oil should be warmed up. Drop in pieces of chicken but make sure to keep them a little spaced out. Cook until golden, crispy. Flipping each piece halfway through. (This may take a few rounds, depending on the size of your skillet and how much chicken you have)
Place a paper towel on a plate. Once chicken is cooked through, place on the paper towel plate and sprinkle with salt. The paper towel will soak up the excess oil.
For the sauce...
Mix sauces at a 75/25 ratio.
75% honeymustard
25% bbq sauce
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Tip: Make sure chicken is cooked to an internal temp of 165F.
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