Dying for some Chick-fil-A on a Sunday? Here’s the recipe that’ll get you through the weekend.
Back in the day, I used to work the front counter of a Chick-fil-A selling those delicious chicken nuggets and milkshakes. One of the perks of the job is dining in on their dime—so their nuggets were regularly on my plate come lunch time. I’ve loved their nuggets since (who doesn’t!?). But in 2012, I discovered that I can’t eat gluten and that meant no more Chick-fil-A nuggets for me.
These homemade Chick-fil-A nuggets are practically a one-for-one to the original, so most people won’t even be able to tell the difference—and because you make them at home, you can adapt ingredients for gluten-free, dairy-free, or peanut-free dietary needs. The batter uses dill pickle juice, milk, egg, flour, a little powdered sugar, and some seasonings. Now, you might wonder about that powdered sugar—but it’s part of what helps give the nuggets their signature flavor, as does the peanut oil.
Are These Chick-fil-A Nuggets Healthy?
I doubt anyone would call chicken nuggets healthy. However, these Chick-fil-A nuggets might be considered healthier than store-bought options. They don’t have a bunch of ingredients that you can’t identify for one, and they only use three potentially “unhealthy” ingredients: bleached flour, powdered sugar, and peanut oil. None of these ingredients are unhealthy on their own, though—you can enjoy a little sugar, flour, or oil in moderation. That said, I wouldn’t recommend cooking these up every day or overindulging in a huge serving.
If you need to make these chicken nuggets gluten-free, you can swap out the all-purpose flour for a one-to-one gluten-free flour. Peanut allergy? The flavor won’t be quite the same, but you can trade out the peanut oil for grapeseed oil for that same sweet flavor or olive oil for an earthier, more robust finish. For a dairy-free option, switch the dairy milk for oat or soy milk, and for the egg-free option, skip the egg and use ¼ cup unsweetened applesauce and ½ teaspoon baking powder instead.
What Makes Chick-fil-A Nuggets So Darn Good?
Several things add up to that incredibly delicious flavor. The first is that they’re made with boneless, skinless chicken breast meat instead of filler ingredients you might find at other restaurants or in cheap store-bought options. Secondly, the nuggets are prepared fresh and never precooked or frozen. When I worked at Chick-fil-A, I watched them whip up fresh batter all day and cook the nuggets from scratch. Plus, peanut oil and the special spice blend make them extra special and delicious every time.
How do I store leftovers?
Let the chicken nuggets cool completely, then store them in an airtight container in the fridge for up to 4 days or in the freezer for 4 months.
Serving Suggestions
In some regions, Aldi has started selling a knock-off of Chick-fil-A sauce—they call it Chicken Dipping Sauce—but you can also find the authentic brand-name sauce at Walmart. Or, better yet, make your own from honey, yellow mustard, lemon juice, and mayo.
Other fabulous dipping sauces include Texas BBQ Sauce, Bourbon BBQ Sauce, Blooming Onion Sauce for a little kick, or Sweet and Sour Sauce. Some of my favorite sides to serve up with chicken nuggets might pique your interest as well: Battered Fries, Low-Carb Potato Salad with Cauliflower, Berry Salad, and Zucchini Fries. To finish off your meal with that Chick-fil-A feel, whip up some Peach Milkshakes or a Chocolate Milkshake or two.
Ingredients
- 2 skinless, boneless chicken breasts cut into 1-inch pieces
- 1/2 cup milk
- 1/2 cup dill pickle juice
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 1/2 tablespoons powdered sugar
- 1 tablespoon paprika
- 2 teaspoons salt
- 3/4 teaspoon garlic powder
- 1 1/2 teaspoons black pepper
- Peanut oil 1-2 cups, for frying
For the Dipping Sauce (Optional):
- 6 tablespoons mayonnaise
- 2 tablespoons yellow mustard
- 3 tablespoons honey
- 1 1/2 teaspoons lemon juice
Instructions
- Place chicken pieces in a bowl and add the milk and dill pickle juice. Cover and refrigerate for 60 minutes. After marination, add the egg and stir to coat evenly.
- In a large ziplock bag, combine the all-purpose flour, powdered sugar, paprika, salt, garlic powder, and black pepper. Drain off excess marinade and add the chicken to the bag. Seal and shake until the chicken pieces are evenly coated.
- Heat peanut oil in a large skillet over medium-high heat. Fry the coated chicken in small batches for 3 to 5 minutes per batch until golden brown and crispy.
- Drain on paper towels. For an optional dipping sauce, whisk together mayonnaise, yellow mustard, honey, and lemon juice in a small bowl. Serve the nuggets warm with the dipping sauce on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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