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)
Instructions
- Marinate chicken pieces in pickle brine (mixed with milk if desired) for 30 minutes to 4 hours in the fridge.
- In a shallow bowl, whisk together milk and egg.
- In another bowl or large zip-top bag, mix flour, powdered sugar, paprika, salt, and pepper.
- Drain chicken and pat dry. Dip each piece in the milk mixture, then dredge in the flour mix. For extra crunch, repeat the dip and dredge to double coat.
- Heat oil to 350 °F (175 °C). Fry chicken in batches for 3–5 minutes until golden and cooked through (internal temp: 165 °F).
- Drain nuggets on a wire rack over a tray to keep them crisp.
- Serve hot with your favorite dipping sauces.
Notes
- The pickle brine adds a subtle tang—most copycat versions include it :contentReference[oaicite:1]{index=1}.
- Powdered sugar imparts a signature touch of sweetness without making the coating overly sweet :contentReference[oaicite:2]{index=2}.
- Double-coating enhances the crispiness—just like in many home-tries :contentReference[oaicite:3]{index=3}.
- Frying in peanut oil helps achieve that classic flavor—Chick-fil-A uses it in their kitchens :contentReference[oaicite:4]{index=4}.
- Maintain steady oil temperature (around 350 °F) for even cooking :contentReference[oaicite:5]{index=5}.
- Letting fried nuggets rest on a wire rack prevents soggy bottoms :contentReference[oaicite:6]{index=6}.
- Prep Time: 20 minutes (+30–240 minutes for marinade)
- Cook Time: 10–15 minutes
- Category: Snack / Main Course
- Method: Frying (or air-fry/bake alternatives)
- Cuisine: American (Fast Food Copycat)
Nutrition
- Serving Size: 4‑6 nuggets
- Calories: Approx. 250‑300 kcal
- Sugar: 2‑3 g
- Sodium: High (due to brine & seasoning)
- Fat: 15‑20 g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20‑25 g
- Fiber: undefined
- Protein: 15‑20 g
- Cholesterol: undefined
