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Tastes just like the real deal!|Perfect crispy exterior, juicy inside!|Kids requested these three times already!|Nailed the signature Chick-fil-A flavor!|Buttermilk marinade makes all the difference!|Better than takeout and so simple!|My picky eater asked for seconds!|Worth the minimal prep time!
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Featured
Chicken Nuggets Recipe
Master how to make authentic-tasting Chick-fil-A chicken nuggets at home with this quick and easy copycat recipe. The secret buttermilk marinade and special breading technique delivers that restaurant-quality taste and texture you crave, without the drive-thru line!
Prep
45 mins
Cook
8 mins
Serve
4
Kcal
260
<ul class="ingredients-main-list"><li class="ingredients-single-item">450g boneless, skinless chicken breasts</li><li class="ingredients-single-item">240ml milk</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tbsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1/2 tsp paprika</li><li class="ingredients-single-item">1/4 tsp garlic powder</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">15g baking powder</li><li class="ingredients-single-item">1 tbsp MSG (or nutritional yeast for similar umami flavor)</li><li class="ingredients-single-item">Vegetable oil for frying (about 1 liter)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Cut the chicken breasts into bite-sized cubes, approximately 2.5cm pieces. Try to keep them uniform in size for even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large bowl, whisk together the milk and egg until well combined. This will be your wet mixture for marinating the chicken.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the chicken pieces to the milk mixture, ensuring all pieces are fully submerged. Cover with plastic wrap and refrigerate for at least 30 minutes, or ideally 2-4 hours. This helps tenderize the chicken and infuse it with flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a large bowl, combine the flour, powdered sugar, salt, black pepper, paprika, garlic powder, baking powder, and MSG (or nutritional yeast). Mix thoroughly until all ingredients are evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Remove the chicken from the refrigerator. Working in batches, drain pieces from the milk mixture and dredge them in the flour mixture. Press the flour mixture firmly onto each piece, creating a thick coating. For extra crispiness, dip the coated pieces back into the milk mixture and dredge in flour a second time.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Place the coated chicken pieces on a wire rack and let them rest for about 10 minutes. This allows the coating to adhere better to the chicken during frying.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> While the chicken is resting, pour oil into a large, deep pot or Dutch oven to a depth of at least 7cm. Heat the oil to 175°C. Use a cooking thermometer to monitor the temperature as it's crucial for perfect frying.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Working in small batches to avoid overcrowding (which would lower the oil temperature), carefully add chicken pieces to the hot oil. Fry for about 3-4 minutes, turning occasionally, until they reach a beautiful golden brown color and the internal temperature reaches 74°C.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Remove the nuggets using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Let them rest for 1-2 minutes before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Serve hot with your favorite dipping sauces such as honey mustard, barbecue sauce, or ranch dressing. These nuggets are best enjoyed fresh but can be kept warm in a 120°C oven for up to 20 minutes if needed.</li></ol>
FAQ for
Chicken Nuggets Recipe
What is the secret to making extra crispy chicken nuggets at home?
The secret to extra crispy nuggets lies in double-dredging the chicken pieces in flour mixture and letting them rest before frying. Also, maintaining oil at a consistent 175°C and not overcrowding the pan ensures maximum crispiness.
Why do some chicken nugget recipes use powdered sugar in the coating?
Powdered sugar creates a more golden brown exterior and adds a subtle sweetness that balances the savoury flavours. It helps achieve that distinctive commercial nugget taste while promoting caramelisation during frying for extra crispiness.
How can I make chicken nuggets healthier without sacrificing flavour?
For healthier nuggets, try baking them at 200°C for 20-25 minutes after spraying with oil, use whole wheat flour in your coating, or air-fry at 190°C for 12-15 minutes. You can also reduce salt and use yoghurt instead of milk for marinating.
What's the best oil for frying chicken nuggets?
Vegetable oil, canola oil, or peanut oil are ideal for frying nuggets due to their high smoke points and neutral flavours. Peanut oil offers extra crispiness, while canola provides a lighter result. Always use fresh oil heated to 175°C.
How do I keep homemade chicken nuggets from becoming soggy after frying?
To prevent sogginess, drain nuggets on a wire rack instead of paper towels, avoid covering them immediately after cooking, and serve promptly. If needed, keep them warm in a 120°C oven on a wire rack to maintain airflow around each piece.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.