Name: Chick-fil-A Nuggets Copycat
Prep time: 20 min
Cook time: PT-488391H23M39S
Total time: PT-488391H23M39S
Cuisine: American (Fast Food Copycat)
Ingredients: 2 boneless, skinless chicken breasts, cut into 1‑inch pieces; 1 cup dill pickle brine (optional, but highly recommended); 1 cup milk; 1 large egg; 1¼ cups all‑purpose flour; 1 tbsp powdered sugar (for subtle sweetness); 1 tsp paprika; 1 tsp salt; 1 tsp black pepper; Vegetable oil or peanut oil for frying (use peanut for an authentic taste)

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If I ever crave fast food at home, this Chick-fil-A Nuggets copycat recipe is my go-to. With a tangy marinade, a seasoned double coating, and that golden crispiness from perfect frying, these nuggets taste like they came straight from the drive-thru—but even better. Trust me, once I started making them at home, I stopped waiting in line.

Chick-fil-A Nuggets Copycat

Why You’ll Love This Recipe

I love how these nuggets hit all the right notes—crispy on the outside, juicy on the inside, and full of that signature Chick-fil-A flavor. The secret? A simple but brilliant pickle brine and a double-dredging technique that locks in the crunch. Whether I’m serving these for a quick weeknight dinner or as a snack for friends and family, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup pickle brine
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1 cup milk
1 large egg
Vegetable oil, for frying

Directions

I start by soaking the chicken pieces in pickle brine and refrigerating them for at least an hour, or up to four hours for even more flavor.
In a shallow dish, I whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne (if I want a little heat).
In another dish, I mix the milk and egg until smooth.
After marinating, I pat the chicken pieces dry with paper towels.
I dip each piece into the milk mixture, let the excess drip off, then dredge it in the seasoned flour. To really lock in the crunch, I repeat the dip and dredge for a double coating.
I heat about two inches of vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
Working in batches, I add the coated chicken pieces and fry for 5–7 minutes, flipping halfway through until they’re golden brown and fully cooked.
Once fried, I transfer the nuggets to a wire rack over a baking sheet to drain any extra oil.
I serve them hot with my favorite dipping sauces.

Servings and timing

This recipe makes about 4 servings.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

Spicy twist: I sometimes double the cayenne or even add a dash of hot sauce to the egg mixture.
Baked version: If I want a lighter option, I bake the coated nuggets at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Air fryer method: I air-fry them at 375°F for about 10–12 minutes, shaking the basket once during cooking.
Buttermilk marinade: Swapping the pickle brine for buttermilk gives a richer flavor.
Gluten-free option: I use a gluten-free all-purpose flour blend for the coating.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F until warmed through. This helps bring back that crispy texture. I avoid the microwave—it tends to make them soggy.

FAQs

Can I make these nuggets ahead of time?

Yes, I often prepare the coated chicken and refrigerate it for up to a day before frying. It actually helps the coating set for an even crispier finish.

Can I freeze the cooked nuggets?

Absolutely. After frying and cooling completely, I freeze them in a single layer, then transfer to a freezer-safe bag. When I reheat them in the oven or air fryer, they come out perfectly crispy.

What if I don’t have pickle brine?

No problem—I mix equal parts vinegar and water with a pinch of sugar and salt. It’s not quite the same, but it gets close.

Can I use chicken thighs instead?

Yes, I’ve used boneless, skinless thighs and they work great. They’re a bit juicier and more flavorful than breasts.

What oil is best for frying?

I use vegetable oil, but peanut oil or canola oil also work well. Just make sure it has a high smoke point.

Conclusion

This Chick-fil-A Nuggets copycat recipe is one of those dishes I keep coming back to. The combo of a tangy brine, bold seasoning, and perfect crunch makes every bite taste just right. Once I tried making them at home, I realized I didn’t need to leave the house for a fast-food fix. Whether I’m serving these up for dinner or as a party snack, they always deliver.