We are crazy about Chick Fil A at our house…is it the nuggets or the sauce? Which came first the chicken nuggets or the sauce? haha…Really it’s the best combination, don’t you think? I’m all for a good copycat recipe, and if you are up for the challenge, you have to make these! You can feed your whole family well with this delicious CopyCat Chick Fil A Nuggets and Sauce recipe. We made a quick video to show you how easy they can be made at home…and so worth it!
I’m already excited to make them again!
I need your advice…I rarely fry anything at home, but on occasion, it’s fun to recreate a delicious recipe like this at home. Here’s my question for you. How do you dispose of your cooking oil after cooled? I let it cool and then put it back into the plastic bottle it came in, to dispose of it. I have heard of people dumping it into the ground, and the ground just absorbs it. Is that strange? I’d love to know what you do when it comes to disposing of cooking oil after use.
PRINT RECIPE HERE
- FOR THE CHICKEN NUGGETS
- 1 pound chicken breasts, (boneless & skinless) cut into nugget sized chunks
- 1 cup dill pickle juice
- 1 cup buttermilk
- 1 large egg
- 1½ cup flour
- 1 tablespoon powdered sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups peanut oil for frying,
- FOR THE CHICK FIL A SAUCE
- ¼ cup mayo
- 3 tablespoons honey
- 2 teaspoons dijon mustard
- 1 teaspoon mustard
- 2 teaspoons lemon juice
- Start by making the Chick Fil A honey mustard dipping sauce. Combine mayo, honey, lemon juice, dijon mustard and mustard in a mixing bowl and whisk together until well combined and sauce is smooth. Move to a smaller bowl and refrigerate until ready to use.
- In a large glass bowl, add the uncooked chicken nuggets, dill pickle juice and buttermilk. Allow chicken to marinate in this mixture for 30 minutes or longer.
- Remove chicken from this mixture and in a new bowl toss with a well beaten egg.
- In a gallon size Ziploc bag, combine flour, powdered sugar and salt and pepper.
- Add the uncooked chicken into the bag and toss to mix well and completely coat the chicken.
- In a large wide frying pan, heat peanut oil to medium high heat. Test the oil to see if it's at the right temperature before beginning by a few drops of water into the frying pan. The oil should sizzle, but not pop. Adjust your heat if necessary.
- Working in batches, add the uncooked chicken to the hot oil to cook. With tongs, turn each nugget over to cook well on all sides.
- Once browned remove chicken from oil and place on a paper towel lined plate to drain.
- Repeat until all chicken nuggets are cooked.
- Let nuggets cool a bit. Enjoy with the dipping sauce!
I’m excited for you to make them!
Do you, or anyone on here, happen to have the recipe for the actual “chick fil la sauce”, not the honey mustard, but the other sauce? I LOVE that stuff……like could literally drink it…..always get extra when I go, and can eat it with, pretty much everything!!!!!!!!
Thanks so much
ALT
The Chick Fil A sauce? I absolutely love that stuff! I’m wondering if this is similar?
Check this website for the Polynesian sauce http://kitchendreaming.com/chick-fil-a-polynesian-sauce/
I love their honey mustard in the little square packs. I make it myself too. Going to try this chicken nugget recipe tho.
I tried these and they tasted nothing like chick fil a sauce. They also took forever to get browned cooking them on medium high. My kids did like them so in the end it wasn’t a loss. However the entire family agreed that they were nothing like chick fil a in either consistency or taste. I followed the recipe to a T.
Sorry! Meant to say they tasted nothing like Chick Fil A NUGGETS
Sorry Jill. Thanks for your feed back. My family LOVED them and we all feel like it’s a great copycat recipe.
We made these. Kids loved them. Dipped in buffalo sauce, who can tell if they taste the same? ;-D But what was distinctly missing was salt. On the chicken itself. The chicken was kinda bland. I assumed there would be a lot of salt in pickle juice,so didn’t add any. I think next time I’ll heat pickle juice a bit, add salt to dissolve (like a traditional salt brine), add buttermilk, and try again. Chicken sat in brine at last 8 hours before cooking. Certainly tender, but blah. I think I bit of garlic powder with salt, paper would also be good. We’ll try again!
Would I be able to bake these? If so, at what temperature and for how long?