We live miles away from a Chick-Fil-A, so the only way for us to enjoy those perfect chicken nuggets is to make our own Copycat Chick-Fil-A chicken nuggets at home!
Homemade Chick-Fil-A Chicken Nuggets Recipe
There’s a reason they call it “the Lord’s chicken” – these two-bite golden nuggets are gooooood.
I first had Chick-Fil-A when I was in Bentonville, Arkansas for the Crystal Bridges museum review, and those nuggets definitely lived up to their reputation! Slightly sweet, juicy and perfectly coated nuggets that tasted “almost homemade” but better than any chicken nuggets I had eaten before.
My daughter had watched a “Mukbang” video on Youtube sampling all of the different Chick-Fil-A sauces, so while I couldn’t bring back the nuggets for her, I did bring back a whole bag of the sauces! (Yes, one of the employees definitely gave me a stink eye for that request.)
While she was content to sample her sauces with Burger King nuggets, I wanted to give her the full “Chick-Fil-A experience” and set out to perfect a copycat version of their famous nuggets – including how to make Chick-Fil-A sauce.
Even if you live close to a Chick-Fil-A, it’s awesome to be able to make these Chick-Fil-A nuggets at home if you have peanut or milk allergies to consider, or just want to save money. (While our recipes calls for milk and peanut oil, you can swap those out for coconut milk or vegetable oil, respectively.)
These homemade chicken nuggets are best enjoyed fresh and hot. We had some leftover and reheated them the next day and they weren’t nearly as good.
Keep in mind that these nuggets need to soak in a pickle brine for 2 hours or overnight before you start cooking them, so give yourself enough time. That brine is essential to the final flavor of the nuggets, as it delivers a punchy flavor without being overpowering. (The pickle juice is also balanced out by adding the powdered icing sugar, resulting in a umami, tart, sweet and salty taste combination that is sheer perfection.)
I hope your kids love these homemade chicken nuggets as much as my daughter does – and if you make them, let me know whether or not you think they measured up to Chick-Fil-A!
Chick-Fil-A Nuggets Ingredients
2 chicken breasts, cut into 2″ pieces
1 1/2 cups dill pickle brine
1 cup flour
1 Tablespoon powdered icing sugar
- Salt and pepper, to taste
- 1/2 cup milk
- 1 egg
- 2 cups peanut oil
For the Copycat Chick-Fil-A Sauce:
- 1/4 cup mayonnaise
- 2 Tablespoons honey
- 1 Tablespoon yellow mustard
- 2 teaspoons dijon mustard
- 1 Tablespoon BBQ sauce
- 2 teaspoons lemon juice
Tip: if you need to avoid milk, use coconut milk. Use vegetable oil if there is a peanut oil allergy concern.
Kitchen Tools You May Find Helpful
- Deep fryer or dutch oven, for frying
- Measuring cups and spoons
- Sharp kitchen knife
- Small bowls
How to Make Chick-Fil-A Nuggets
Place the dill pickle brine in a container with a lid.
Cut the chicken in nugget pieces and then place in the dill pickle brine.
Cover and refrigerate for at least 2 hours, or overnight.
In a shallow dish, combine the flour, powdered icing sugar, and seasoning. Set aside.
In a second dish, combine the milk and egg.
Place the 2 cups of peanut oil in a heavy pot (like a Dutch oven) over medium heat.
Dip each piece of chicken in the milk mixture, then dredge in the flour mixture.
When the oil is hot, add the nuggets 4-5 at a time and fry until golden, about 3-4 minutes.
Remove the nuggets from the oil and drain on a paper towel-lined plate.
Repeat with all nuggets.
How to Make Chick Fil A Sauce
For the Chick-Fil-A sauce, combine all sauce ingredients together and whisk until well-blended.
Grab your free printable for our copycat Chick-Fil-A Nuggets recipe:
For the Copycat Chick-Fil-A Sauce: