Copycat Chick-fil-A Nuggets
1h
1 / 4
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup dill pickle juice
- 1 ½ cups milk, divided
- 1 cup peanut oil
- 1 large egg
- 1 ¼ cups all-purpose flour
- 1 tablespoon confectioners' sugar
- Kosher salt and freshly ground black pepper, to taste
For the honey mustard
- ¼ cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
Instructions
7 steps
- 1
To make the honey mustard, whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside.
- 2
In a large bowl, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
- 3
Heat peanut oil in a large skillet over medium high heat.
- 4
In a large bowl, whisk together remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture.
- 5
In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners' sugar; season with salt and pepper, to taste.
- 6
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- 7
Serve immediately with honey mustard.
Progress
0 / 7 steps
