Copycat Chick-Fil-A Chicken Nuggets Recipe & Sauce!

Copycat Chick-Fil-A Chicken Nuggets

Check out this Easy Copycat Chick-Fil-A Chicken Nuggets Recipe & Sauce!

If you are looking for a new Chicken Recipe, be sure to check out this Copycat Chick-Fil-A Chicken Nuggets Recipe! Make these Chicken Nuggets the next time you are hosting a party or making your kids nuggets to send in their school lunches! This is an easy recipe to make for Holiday Parties or Football Parties! Also great for Kids Birthday Parties since kids LOVE chicken nuggets! Plus, here are some more great Football Party Recipes and Appetizer Recipes!

Copycat Chick Fil A Chicken Nuggets & Sauce

INGREDIENTS:
Sauce:
1/2 cup Ken’s Steakhouse Honey Mustard Dressing
1 tsp Sweet Baby Ray’s BBQ Sauce
1/2 tsp Apple Cider Vinegar
Nuggets:
1 cup Dill Pickle Juice
1 lb Boneless Skinless Chicken Breasts
1 Egg
1 cup Milk
1 1/2 cup Flour
3 tbsp Powdered SUgar
2 tsp Salt
1 1/2 tsp Pepper
1/2 tsp Paprika
Peanut Oil

DIRECTIONS:
Combine honey mustard and BBQ sauce. Set aside.
Cut chicken into roughly 1″ pieces and place in zippered bag with pickle juice to marinate in refigerator for at least 4 hours.
Mix together milk and egg in a large bowl.
Drain pickle juice from chicken and add to egg mixture.
Toss to ensure all pieces are coated.
Drain excess egg mixture.
Heat oil on medium high to about 375.
In a zippered bag, add flour powdered sugar, paprika, salt and pepper. Shake well to mix.
Add chicken to zippered bag and shake to coat.
Cook chicken pieces in oil for until crispy and browned (about 3 to 4 minutes).
Drain on paper towels.

Copycat Chick-Fil-A Chicken Nuggets Recipe!

Ingredients

Sauce:

  • 1/2 cup Ken's Steakhouse Honey Mustard Dressing
  • 1 tsp Sweet Baby Ray's BBQ Sauce
  • 1/2 tsp Apple Cider Vinegar

Nuggets:

  • 1 cup Dill Pickle Juice
  • 1 lb Boneless Skinless Chicken Breasts
  • 1 Egg
  • 1 cup Milk
  • 1 1/2 cup Flour
  • 3 tbsp Powdered SUgar
  • 2 tsp Salt
  • 1 1/2 tsp Pepper
  • 1/2 tsp Paprika
  • Peanut Oil

Instructions

  1. Combine honey mustard and BBQ sauce. Set aside.
  2. Cut chicken into roughly 1" pieces and place in zippered bag with pickle juice to marinate in refigerator for at least 4 hours.
  3. Mix together milk and egg in a large bowl.
  4. Drain pickle juice from chicken and add to egg mixture.
  5. Toss to ensure all pieces are coated.
  6. Drain excess egg mixture.
  7. Heat oil on medium high to about 375.
  8. In a zippered bag, add flour powdered sugar, paprika, salt and pepper. Shake well to mix.
  9. Add chicken to zippered bag and shake to coat.
  10. Cook chicken pieces in oil for until crispy and browned (about 3 to 4 minutes).
  11. Drain on paper towels.

 

Plus, grab this Thermos at Amazon to store your Kids’ Chicken Nuggets in! Receive Free Shipping with Amazon Prime, or Free Super Saver Shipping on orders of $35 or more! This is a great way to Send Chicken Nuggets in your Kids’ Lunches!

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