Description
These Chick-Fil-A Copycat Chicken Nuggets deliver crispy, juicy bites of marinated chicken thighs coated in a seasoned flour mixture and fried to golden perfection. Perfect for recreating the classic fast-food favorite at home with a tangy pickle juice marinade and a crunchy double coating for maximum flavor and texture.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup dill pickle juice
Coating and Breading
- 1/2 cup whole milk
- 1 large egg
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon powdered sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For Frying
- Vegetable oil, for frying
Instructions
- Marinate the Chicken: In a bowl, place the bite-sized chicken pieces and cover them with 1/2 cup of dill pickle juice. Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate and tenderize the meat.
- Prepare the Wet Mixture: In a separate bowl, whisk together 1/2 cup whole milk and 1 large egg until fully combined. This mixture will help the flour coating adhere to the chicken.
- Mix the Dry Coating: In another bowl, combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tablespoon powdered sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. This seasoned flour mixture will create a crispy and flavorful shell.
- Coat the Chicken: Drain the marinated chicken pieces from the pickle juice. Dip each piece first into the milk and egg mixture, then coat thoroughly with the seasoned flour mixture. For extra crunch, dip the coated chicken back into the milk mixture and again into the flour mixture to double coat.
- Heat the Oil: In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the nuggets partially for even frying.
- Fry the Nuggets: Fry the chicken nuggets in small batches to avoid overcrowding. Cook each batch for about 3 to 4 minutes per side, or until the nuggets are golden brown and the internal temperature reaches 165°F (75°C), ensuring they are fully cooked.
- Drain and Serve: Remove the cooked nuggets using a slotted spoon and place them on a wire rack to drain excess oil and cool slightly before serving. This step keeps them extra crispy.
Notes
- Marinating the chicken in pickle juice is essential for authentic flavor and tenderness.
- Double coating the chicken nuggets increases the crunch factor and flavor layering.
- Use a thermometer to ensure oil is at the correct frying temperature for best results.
- Drain the nuggets on a wire rack instead of paper towels to avoid sogginess.
- Leftovers can be reheated in an air fryer or oven to restore crispiness.
