Homemade Chick Fil A Nugget and Sauce

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These simple imitator Chick-fil-A nuggets are so delicious and portion you to create a oversized quantity for parties!

Chick-fil-A. It's the one meteoric content stick my kids can babble me into action them on a somewhat rhythmic basis.

If we're lengthwise errands and privation, I can't say no to the thought of hot, tender, perfectly cured chickenhearted chunks with tangy Chick-fil-A Sauce… And an ice cool lemonade.

Kinda than getting a part-time job as an undercover fry fix, I did a lot of googling and asking around. You wouldn't believe how some fill know worked at Chick-fil-A in the erstwhile!

Homemade Chick Fil A Nugget and Sauce Recipe

Ingredients:
For the Chick Fil A Nuggets:

• 2 pounds boneless skinless chicken breasts
• 1 cup dill pickle juice
• 2 tablespoons granulated sugar
• 2 cups all purpose flour
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon ground black pepper
• 1 cup milk
• 2 large eggs
• 1 quart peanut oil (or canola oil)

For the Chick Fil A Sauce

• 1 cup mayonnaise
• 3 tablespoons honey
• 1 1/2 tablespoons yellow mustard
• 1 1/2 tablespoons barbecue sauce
• 1 1/2 teaspoons lemon juice

Directions:

1. Cut the chicken breasts into bite-sized chunks. Warm the pickle juice in the microwave, in a microwave-safe bowl, until hot to the touch. Stir in the sugar until completely dissolved. Add the chicken chunks and allow them to soak for at least 30 minutes, or overnight. Place in the refrigerator while brining.
2. For the Sauce: Mix all ingredients in a small bowl until smooth. Refrigerate until ready to use.
3. Once the chicken has brined in the pickle juice, mix the flour, salt, cornstarch, paprika, garlic powder, and black pepper in a medium bowl. Drain off the pickle juice. Set out a drying/cooling rack and dredge the chicken chunks in the flour. Shake off all excess flour so the coating is very thin. Lay the chicken on the rack. Coat all the chicken pieces before moving on.
4. Next beat the milk and eggs in a separate bowl. Pour 2 tablespooons of eggwash in the remaining flour mix and work it into little pebbles with your fingers. Dunk the chicken chunks in the eggwash, then dip them back into the flour mixture. Shake off the excess flour and lay them back on the drying rack.
5. Once all the chicken is double-dipped in the flour mixture, pour the oil in a large sauce pot. Turn the heat on medium to medium-high. Place a clip-on thermometer on the side of the pot and bring the temperature up to 350 degrees F.
6. Once the oil is ready, gently place one-third of the chicken chunks to the hot oil. Stir once, and fry 3-4 minutes until golden brown. Use a spider skimmer to scoop the chicken pieces out of the oil. Place them on a paper towel lined plate. Cut one large piece open to make sure it’s cooked through.
7. Allow the temperature to rise back to 350 degrees. Repeat with the remaining chicken pieces two more times. You can keep the fried chicken pieces warm in a 200 degree F oven if you like. Once all the chicken is cooked, serve warm with Chick-Fil-A Sauce.

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