The Secret in the Brine
I have a funny story about these nuggets. My grandson once told me they tasted like a magic pickle. I still laugh at that. The secret is the pickle juice marinade. It makes the chicken so tender and adds a little zing.
Why does this matter? That tangy flavor is what makes them so special. It is the soul of the recipe. Do you like a little tang in your food, or do you prefer things plain and simple?
Getting Your Hands Dirty
Do not be afraid to get your hands messy. Plop that chicken into the bag with the buttermilk and pickle juice. Then you give it a good massage. This helps the flavor get into every single bite.
Patience is important here. Let the chicken take a long nap in the fridge. I know, waiting is hard. But it is worth it. Good food cannot be rushed.
The Coating That Crunches
Now for the crunchy part. The flour mix has a sneaky ingredient. It is powdered sugar. Do not worry, it will not taste sweet. It just gives the nuggets their perfect golden color.
Fun fact: The cornstarch and baking powder are the crunch-makers. They make the coating light and crispy. Have you ever tried making homemade nuggets before? What was your favorite part?
A Sizzle in the Pan
Heating the oil is the most exciting step. You will hear a happy sizzle when the chicken goes in. Does not that smell amazing? That is the sound and smell of a job well done.
Keep an eye on the temperature. This is the real secret to a perfect nugget. Too hot, and they burn. Too cool, and they get greasy. Cooking is about paying attention.
Why We Cook at Home
Why does this matter? Making food from scratch fills your home with love. It is more than just eating. It is the joy of creating something with your own two hands.
I love seeing a big plate of these nuggets disappear. It makes my heart happy. What is a meal that always makes your family smile? You should tell me about it sometime.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| cold full-fat buttermilk | 1 cup | well shaken |
| dill pickle juice | ¾ cup | |
| extra large egg | 1 | well beaten |
| chicken breast tenderloins | 1½ pounds | boneless and skinless, cut into 1-inch chunks |
| all-purpose flour | 1½ cups | |
| plain bread crumbs | ⅓ cup | |
| powdered sugar | 1½ teaspoons | |
| cornstarch | ¼ tablespoon | |
| kosher salt | 1 teaspoon | |
| baking powder | ½ teaspoon | |
| smoked paprika | ½ teaspoon | |
| black pepper | ¼ teaspoon | |
| canola oil | 4 cups | or vegetable oil |
My Favorite Copycat Chicken Nuggets
My grandson Leo loves those famous chicken nuggets. So I decided to make our own. The secret is a pickle juice bath. It sounds funny, I know. But it makes the chicken so tender and tasty.
Let’s get our chicken ready for its marinade. This part is a little messy, but that’s half the fun. I still laugh at how my apron gets covered in flour.
Step 1: Grab a big bowl. Whisk the buttermilk, pickle juice, and egg together. Doesn’t that smell amazing? It’s a tangy, creamy mix. Now, put your chicken pieces in a bag or bowl. Pour the marinade right over them.
Step 2: Seal the bag tightly. Squish everything around so every piece gets coated. If you use a bowl, just cover it with plastic wrap. Now, the hard part is waiting. Let it sit in the fridge for at least an hour.
Step 3: While you wait, make the coating. Put all the dry ingredients into another bowl. The powdered sugar is the secret. It gives the nuggets that perfect golden color. Just mix it all up with a fork.
Step 4: Time to heat the oil. Pour it into a deep, heavy pan. You want it to reach 350°F. (A thermometer is your best friend here. I learned that the hard way with some soggy nuggets!). Keep an eye on the temperature.
Step 5: Take the chicken out of the fridge. Drain off all the extra marinade. Then, roll each piece in your flour mixture. Make sure they get a nice, even coat. Place them on a clean plate.
Step 6: Now for the fun part! Carefully place a few nuggets in the hot oil. Don’t crowd the pan. Cook them for about 2 minutes per side. You want them to be a beautiful, crispy brown. What’s your favorite dipping sauce? Share below!
Cook Time: 20min
Total Time: 1hr 40mins
Yield: 4 servings
Category: Dinner, Snack
Three Fun Twists to Try
This recipe is wonderful as it is. But sometimes, it’s fun to play with your food. Here are a few ideas to mix things up. They are all so tasty.
Spicy Kick: Add a teaspoon of cayenne pepper to the flour mix. It gives the nuggets a little warmth. My neighbor loves it this way.
Extra Crunchy: Use crushed-up potato chips instead of breadcrumbs. It makes the coating super crispy. The kids go crazy for this version.
Herb Garden: Mix a tablespoon of dried herbs into the flour. I like using parsley and a little thyme. It tastes so fresh and lovely. Which one would you try first? Comment below!
How to Serve Your Nuggets
These nuggets are a meal all by themselves. But a good side dish makes everything better. It reminds me of summer picnics.
I love serving them with a simple potato salad. Or some fresh carrot sticks with ranch dip. For a real treat, make some waffle fries. They are the perfect partner for these nuggets.
To drink, a cold glass of lemonade is just right. For the grown-ups, a crisp lager beer is very nice. It cuts through the richness. Which would you choose tonight?
Keeping Your Nuggets Tasty Later
Let’s talk about storing these nuggets. First, let them cool completely. Then place them in a sealed container in the fridge. They will stay good for about three days.
You can also freeze them for later. I put them in a single layer on a baking sheet. Once frozen, I pop them into a freezer bag. This stops them from sticking together.
To reheat, use your oven or an air fryer. It keeps them crispy. The microwave makes them soft, which is not as good. I learned that the hard way with my first batch!
This matters because a good meal should never go to waste. Batch cooking saves you time on a busy night. You can have a happy dinner ready in minutes.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Nugget Problems
Sometimes the coating falls off. This happens if the oil is not hot enough. Make sure your oil is at 350 degrees before adding chicken.
Your nuggets might be too dark. The heat could be too high. I remember when I burned my first batch. I was so sad! Now I watch the thermometer closely.
The coating can also be pasty instead of crisp. Do not crowd the pan. Cook in small batches. This gives each nugget enough room to fry nicely.
Getting this right builds your cooking confidence. A perfect, crispy nugget is a wonderful thing. It makes you feel proud of your kitchen skills.
Which of these problems have you run into before?
Your Nugget Questions Answered
Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour and bread crumbs. It works just as well.
Q: Can I make them ahead?
A: You can marinate the chicken a day early. Keep it covered in your fridge.
Q: What if I don’t have pickle juice?
A: A little vinegar and water will do. The pickle juice just adds a nice tangy flavor.
Q: Can I double the recipe?
A: Of course! Just use a bigger bowl for marinating. You might need to fry more batches.
Q: Any optional tips?
A: A dash of garlic powder in the flour is lovely. Fun fact: The powdered sugar helps the nuggets get that golden brown color!
Which tip will you try first?
Sharing Your Kitchen Success
I hope you love making these nuggets. Cooking should be fun and full of flavor. I love hearing about your kitchen adventures.
Did you take a photo of your golden-brown nuggets? I would love to see your creation. It makes my day to see your happy meals.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Anna Whitmore.
Copycat Chick Fil A Nuggets: Creamy, dreamy, and delicious.
Description
Craving Chick-fil-A? Make their famous nuggets at home! This easy copycat recipe delivers the same juicy, crispy perfection you love. Perfect for lunch or a snack.
Ingredients
Instructions
- Whisk together the buttermilk, pickle juice, and egg.
- Place the chicken pieces in a gallon-size ziplock or a medium-size bowl (2-3 quarts). Pour the marinade over the chicken. If you use a ziplock, remove as much excess air as possible, seal the baggie, and “massage” the chicken and marinade. If you are using the bowl, tightly cover the bowl with plastic wrap. Chill the chicken and marinade in the refrigerator for at least 1 hour.
- While the chicken is marinating, add the flour, bread crumbs, powdered sugar, cornstarch, kosher salt, baking powder, paprika, and black pepper to a medium bowl or gallon-size ziplock. Cover the bowl with plastic wrap, or seal the ziplock baggie and set it aside.
- Just before you are ready to cook your chicken nuggets, add the 4 cups of oil to a deep-sided 10-inch skillet over medium-high heat. Heat the oil to 350°F. Use a deep-fry thermometer to keep a close eye on the temperature, and adjust the stove top temperature up or down accordingly.
- Remove the marinated chicken from the refrigerator. Drain off the marinade.
- Line a 9×13 (or 13×9) baking dish with paper towels.
- Dredge the chicken in the flour and breadcrumb mixture. Place the coated chicken on a plate or baking dish.
- When frying the chicken nuggets, you will need to work in batches. Place the first batch of chicken nuggets into the heated oil, and cook for about 2-2½ minutes per side until golden brown. Be sure to adjust the stove top temperature up or down to keep the oil temperature at 350°F. Once all of the chicken nuggets are cooked, serve immediately.
Notes
- For best results, ensure your oil stays at 350°F for perfectly crispy nuggets. Serve with your favorite dipping sauces.
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