COPYCAT CHICK-FIL-A NUGGETS & SAUCE
I set out to copycat Chick fil A’s famous nuggets and signature sauce, and honestly, I couldn’t be happier with how they turned out and judging by how fast they disappear, my family agrees.
Crispy outside, juicy inside, and made with ingredients you probably already have at home.
The secret? A pickle juice marinade and frying in beef tallow or peanut oil.
INGREDIENTS
2 boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup dill pickle juice
½ cup milk
1 egg
For the Coating
1 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoons icing sugar
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
For Frying
Beef tallow or peanut oil
DIRECTIONS
Place the chicken pieces in a bowl and pour the pickle juice over top. Cover and refrigerate for 1 hour.
Drain off the pickle juice. Add the milk and egg to the chicken and stir until everything is well coated.
In a shallow bowl, whisk together the flour, cornstarch, icing sugar, salt, pepper, and paprika.
Working a few pieces at a time, remove the chicken from the milk mixture and coat well in the flour mixture, pressing gently so the coating sticks.
Place the coated chicken on a plate or wire rack and let it rest for 10 minutes. This little step helps create that crispy coating we all love.
Heat the beef tallow to 350°F in a heavy pot or deep fryer.
Fry the chicken in small batches for 3 to 4 minutes, or until golden brown and cooked through. Avoid overcrowding the pot so the temperature stays steady.
Transfer the nuggets to a wire rack and repeat with the remaining chicken. Serve hot with your favorite dipping sauce.
Copycat Chick-fil-A Sauce
Ingredients
½ cup mayonnaise
2 tablespoons honey
1 tablespoon yellow mustard
2 tablespoons barbecue sauce
1 teaspoon Dijon mustard
Directions
Whisk all of the ingredients together until smooth.
Refrigerate for at least 30 minutes before serving.