Imported from Instagram

Chick-fil-A-Style Chicken Nuggets

Name: Chick-fil-A-Style Chicken Nuggets
Prep time: 40 min
Cook time: 30 min
Total time: 150 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 chicken breasts (Cut into 1-inch chunks); 1 cup dill pickle juice (Reserve 1 tbsp for the egg wash; the remainder is used for marinating); 2 large eggs (For the egg wash); 1 cup whole milk (For the egg wash); 1.5 cups all-purpose flour (For coating the chicken); 2 tsp white granulated sugar (For the flour mixture); 2 tsp paprika (For the flour mixture); 1 tsp ground black pepper (For the flour mixture); 2 tsp kosher salt (For the flour mixture); 8 cups peanut oil (For deep-frying; actual consumption will be less than the amount placed in the pot); kosher salt (For sprinkling over the hot nuggets)

Recipe by Drew Reilly @dishwithdrew · Instagram

Imported by Chris Tettamanti on SeeMeCook

Crispy, bite-sized chicken nuggets marinated in dill pickle juice, dipped in a fresh egg-and-milk wash, and coated in seasoned flour before frying. The pickle brine and a small amount of sugar add the signature savory-sweet flavor.

8 servings150 minAmerican

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Ingredients

4 chicken breasts (Cut into 1-inch chunks)
1 cup dill pickle juice (Reserve 1 tbsp for the egg wash; the remainder is used for marinating)
2 large eggs (For the egg wash)
1 cup whole milk (For the egg wash)
1.5 cups all-purpose flour (For coating the chicken)
2 tsp white granulated sugar (For the flour mixture)
2 tsp paprika (For the flour mixture)
1 tsp ground black pepper (For the flour mixture)
2 tsp kosher salt (For the flour mixture)
8 cups peanut oil (For deep-frying; actual consumption will be less than the amount placed in the pot)
kosher salt (For sprinkling over the hot nuggets)

Steps

1
Cut the chicken breasts into bite-sized pieces approximately 1 inch by 1 inch. Place the pieces in a medium bowl and pour the dill pickle juice over them.
2
Cover the bowl and refrigerate the chicken for at least 30 minutes and up to 2 hours.
3
In a mixing bowl, whisk together the eggs, whole milk, and 1 tablespoon of the dill pickle marinade to make the egg wash.
4
In a separate bowl, whisk together the all-purpose flour, paprika, ground black pepper, kosher salt, and sugar.
5
Pour the peanut oil into a large, heavy-bottomed pot. Heat it over medium to medium-high heat until it reaches 350°F. Use a digital thermometer to verify the temperature.
6
When the chicken has finished marinating and the oil is fully preheated, drain the chicken and transfer it to the egg wash. Toss until every piece is fully coated.
7
Remove the chicken from the egg wash, allowing excess liquid to drip off, and transfer it to the flour mixture. Toss gently with your fingers until the pieces are evenly coated.
8
Shake off the excess flour from each piece. Coat the chicken only when the oil is ready; allowing coated pieces to sit too long can cause the breading to clump or fall off.
9
Carefully lower the coated chicken into the 350°F oil in batches, taking care not to overcrowd the pot. Fry each batch for 5–7 minutes, or until the chicken reaches an internal temperature of 160°F.
10
Remove the cooked nuggets from the oil and place them on a wire rack or paper towels to drain. While they are still hot, lightly sprinkle them with kosher salt. Carryover cooking should bring the chicken to 165°F, the safe final temperature.
11
Serve the nuggets hot with your favorite dipping sauce.

Notes

Do not dredge the chicken in the flour mixture until the frying oil is fully preheated. Removing the nuggets at 160°F allows carryover cooking to bring them to 165°F while helping keep them juicy. The recipe does not specify a dipping sauce.