There are many different places that you can get chicken nuggets but perhaps a favorite for many of us is Chick-fil-A. It isn’t only because they are delicious, it’s because it is an authentic chicken meal and it comes in a small package. Along with the fun of eating this meal goes the treat of eating out, but now it is possible to eat this one in as well.
This is a copycat recipe for the Chick-fil-A chicken nuggets and sauce. It may not be from Chick-fil-A, but when you put it on the table in front of your family, they are not going to know the difference. In fact, they may just be wondering how you snuck away to pick up these chicken nuggets without anyone knowing!
For the dipping sauce:
1/2 cup Ken’s Steakhouse honey mustard dressing (or another honey mustard dressing)
1 teaspoon Sweet Baby Ray’s BBQ sauce
1/2 teaspoon apple cider vinegar
For the nuggets:
1 cup dill pickle juice
1 pound boneless skinless chicken breasts
1 cup milk
1 1/2 cup flour
3 tablespoons powdered sugar
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon paprika
Peanut oil, for frying
To make the sauce, combine the honey mustard dressing, BBQ sauce, vinegar and set aside.
Cut the chicken breasts into small bite-sized nuggets and place them in a ziploc bag with the pickle juice. Shake up and marinate in the fridge for at least 4 hours.
Combine egg and milk into a large bowl.
Drain the pickle juice from the chicken and add to the chicken to the egg/milk mixture in the bowl. Toss to ensure all the pieces are coated.
In a ziploc bag, combine flour, powdered sugar, paprika, salt, and pepper and shake well to mix.
Add chicken to the bag and shake to get the chicken coated.
Heat oil on medium heat (to about 375 degrees).
Cook the chicken in oil until there is a golden crispy crust (around 3-4 minutes).
Remove chicken and drain the excess grease on paper towels.