Copycat Our take on the Chick-fil-A Chick-fil-A Nuggets
Copycat Chick-fil-A nuggets
Our take on Chick-fil-A nuggets: bite-size chicken breast in a lightly sweet coating, pan-fried crisp, with a creamy honey-mustard BBQ dipping sauce.
- Prep
- 9 min
- Cook
- 11 min
- Serves
- 3
- Per serve
- 600 kcal
Ingredients
Method
Pour the oil into a 10-inch heavy skillet to about ½ inch deep (roughly 650 ml) and set over medium-high heat to warm while you prep. Turn it down if it starts to smoke.
Cut the chicken into 1-inch pieces, keeping them even so they cook at the same rate. Whisk the egg and milk in a bowl. In a second bowl, mix the flour, powdered sugar, salt, paprika, pepper and garlic powder.
Drop the chicken into the egg mix and stir to coat. Lift out a handful at a time, let the excess drip off and toss in the seasoned flour, pressing so every side is coated. Set on a plate.
Check the oil: a pinch of flour should sizzle straight away (about 350°F). Fry half the chicken in a single layer, turning once, until deep golden all over and cooked through with no pink inside (165°F). Drain on paper towels and let the oil reheat for a minute.
Fry the second batch the same way. While it cooks, stir together the ranch, BBQ sauce, honey and mustard for the dipping sauce.
Sprinkle the nuggets with a pinch of salt while hot and serve with the sauce for dipping.
Tips
- The touch of powdered sugar in the coating and frying in peanut oil are what make these taste like the original. A pinch of MSG in the flour gets you closer still.
- Don't crowd the pan: two batches keep the oil hot so the coating crisps instead of turning greasy. Cut one of the biggest pieces open to check it's white all the way through.
- Leftover sauce keeps in the fridge for a week and is great on burgers and wraps.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
