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If you’re craving those iconic Chik-Fil-A chicken nuggets but don’t feel like leaving the house (or waiting in a drive-thru line that wraps around the block), this recipe is about to be your new best friend. These Copycat Chick-Fil-A Nuggets are crispy on the outside, juicy on the inside, and packed with that signature sweet-savory flavor everyone loves.
The secret? A quick marinade with pickle juice (yes, really) and a lightly sweetened, seasoned coating that fries up golden and perfect. They’re not exactly the same as the original… but honestly? They’re dangerously close — and you get to eat them hot, fresh, and straight from your own kitchen. Try our baked parmesan chicken tenders too!
Why You’ll Love These Copycat Nuggets
- That classic Chick-Fil-A flavor thanks to the pickle juice marinade.
- Crispy, golden coating with just the right touch of sweetness.
- Quick fry time — they cook fast and disappear even faster.
- Perfect for dipping in ketchup, honey mustard, ranch dressing, or Chick-Fil-A Sauce.
- Way cheaper than takeout (and you control the nugget count)
The Secret to Chick-Fil-A-Style Nuggets
A lot of people think the sweetness comes from sugar in the breading — and they’re not wrong — but the real magic happens before frying. The chicken marinates briefly in milk and dill pickle juice, which tenderizes the meat and adds that unmistakable tangy flavor. From there, it’s all about a well-seasoned flour coating and hot peanut oil.
How to Make Copycat Chick-Fil-A Nuggets
- Marinate the Chicken: Combine the chicken chunks with milk and pickle juice in a zip-top bag. Refrigerate for about 30 minutes, then drain well.
- Coat with Egg Wash: Dip the chicken in milk and beaten egg, letting excess drip off.
- Dust the Nuggets: Shake the chicken in a bag of flour, powdered sugar, baking powder, salt, and pepper until fully coated.
- Fry Until Golden: Heat peanut oil in a skillet and fry the nuggets in batches until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Serve Immediately: These nuggets are best hot and crispy. Grab your favorite dipping sauce and go to town.
Tips for Nugget Success
- Don’t skip the pickle juice. It’s essential.
- Shake off excess flour so the coating doesn’t get gummy.
- Fry in batches to keep the oil temperature steady.
- Serve right away — these nuggets are at their peak fresh from the skillet.
What to Serve With Them
Serve with plenty of extra Chick-Fil-A Sauce, french fries and a milkshake. Macaroni and cheese and coleslaw are also perfect pairings.
Storage & Reheating
Store leftovers in the refrigerator for up to 2 days. Re-heat in an air fryer or oven to bring back the crispy texture. A microwave will work to warm up the nuggets, but the crispness will not happen.
Fair warning: once you make these Copycat Chick-Fil-A Nuggets at home, the drive-thru might never hit the same again. They’re crispy, juicy, and wildly addictive—so make a double batch and don’t skimp on the dipping sauces!
Copycat Chick-Fil-A Nuggets
Equipment
- Large Zip Baggies (for marinating the chicken)
- Medium Bowl (for dipping the chicken)
- Medium Skillet (for frying)
- Tongs (for moving the hot fried chicken)
Ingredients
- 16 ounces boneless chicken tenders, cut into 1-inch chunks
MARINADE:
- ½ cup milk
- ½ cup dill pickle juice
DUSTING:
- 1¼ cups all purpose flour
- 1 tablespoon powdered sugar
- 1 tablespoon baking powder
- salt and pepper, to taste
FRYING:
- 1 to 2 cups peanut oil
Instructions
- Combine chicken and marinade in a large zip baggie, and let marinate for 30 minutes in the refrigerator. Drain the marinade.
- Place the milk and egg into a bowl. Add the chicken to coat with the dip, and then drain the dip from the chicken again.
- At this point, you can get your peanut oil heating up in a medium skillet over medium heat. You'll need just about an inch of peanut oil in the skillet.
- Place the dusting ingredients in a large zip baggie and shake to combine. Add the chicken and shake to coat.
- Once the oil is hot enough (Test by flicking a drop of water into the oil. If it sizzles, it's hot enough), use tongs to add the chicken to the skillet (shaking off excess flour as you take the chicken out of the bag). Cook in batches, turning when golden. Remove cooked chicken to a paper-towel lined plate.
- Serve immediately with ketchup or your favorite dipping sauce!
Nutrition
This recipe comes from RecipeBoy.com
