Author: Skip the fast-food and make these delicious copycat Chick-Fil-A nuggets at home, paired with some homemade waffle fries, of course. We love being able to customize the ingredients to our dietary needs, while still enjoying the famous taste!
Chick Fil A Chicken Nuggets
I have such fond memories of Chick-Fil-A nuggets through my life. From my grandmother taking me there as a child, to enjoying it with my husband while we were dating. It’s always been my go-to fast food restaurant, even after going gluten free (hello grilled nuggets!).
But there’s just something about those battered chicken nuggets, fried to golden perfection that I was craving. So one day last week I decided to make some homemade Chick-Fil-A nuggets from scratch, using einkorn flour!
I even made some homemade french fries to go along with them (waffle fries, of course) and everything was a HIT with the whole family! We had about 10 nuggets left over, and we froze and reheated them for my son (who has never had the real thing). He loved them and immediately requested more.
The Secret to Copycat Chick Fil A Nuggets
There’s just something special about those fried nuggets at Chick-Fil-A, and to achieve them at home is easy when you know a few secrets about the process!
- Cut it small – The chicken to batter ratio is important here, so be sure to cut the chicken into smaller pieces. Too much chicken and too little batter will throw off the taste!
- Soak the chicken – Before you batter and fry, soak your chicken in a pickle juice and milk mix. It helps keep the chicken tender and will add that depth of flavor present in the fast-food version.
- Keep it crispy – Once you fry the chicken, don’t let it sit too long on the paper towel to drain, as doing so will create a softer feel to the batter. For that classic crispy finish, drain the chicken on a paper towel only for 30-45 seconds and then move it to a regular plate (no paper towel).
Ingredients
This recipe makes the equivalent of six 8-count servings at Chick-Fil-A and here is a quick breakdown of the ingredients. The full printable recipe is at the bottom of the post, and can be easily doubled or tripled as needed.
- Chicken – We like to use boneless, skinless chicken breasts
- Dill pickle juice – Our favorite pickles are the Bubbies Kosher Dills, so we use that pickle juice. Use your favorite dill pickle juice and it will be delicious!
- Buttermilk or whole milk – Buttermilk is going to give the best tang to the recipe, however whole milk will work too.
- Flour – We use all purpose einkorn flour, but any all purpose flour will work.
- Powered sugar – This offsets the salt and adds a depth of flavor. It’s optional, but we enjoy it in there!
- Salt, pepper, garlic – My favorite trifecta of spices! These add more flavor depth. The garlic is optional, but the salt and pepper are not.
- Paprika – Again, optional, but it helps create that nice golden color in the finished product (I can’t ever taste paprika, but I do like the color it adds).
- Baking Powder – This is considered the “secret weapon” in fried chicken. It helps create a super crispy finished texture.
- Oil for frying – We use coconut oil, but to get the full taste experience, you would want to use peanut oil. Whatever oil you use, just make sure it’s at least 1″ deep in your pan.
Instructions
Even though it may seem like a complicated process, making your own Chick Fil A nuggets at home is very simple! Once you try it, you’ll be hooked (and your family will thank you!).
- Cut and soak – Cube your thawed chicken into small pieces (about 1″ cubed, max) and place it in a bowl or bag with the pickle juice and milk. Let sit for about 20 minutes, or in the fridge for several hours.
- Prepare breading – Mix all the dry ingredients together in a bowl. Make sure the bowl is large enough to also hold the chicken.
- Heat the oil – Get the oil heating while you prep the breading and batter the chicken. You’ll want the oil to be about 350°F for frying.
- Bread the chicken – Most people say to pat the chicken dry and dredge it one piece at a time… I don’t have time for that. Using a slotted spoon, scoop the chicken from the liquid and place it into the flour/seasonings mix. Once all the chicken has been added, turn and mix the chicken until everything is well coated. This may take a few minutes.
- Frying – Once your chicken is well battered, add the chicken to the frying pot. The amount you can do at once will vary based on the size of your container, but you don’t want to crowd the chicken. Only put enough chicken in for a single layer along the top of the pot. Fry for 5-7 minutes (depending on how crispy you want the chicken).
- Drain and serve – After frying, place the chicken on a towel for only 30-45 seconds before transferring to a regular plate. This helps keep the chicken crispy. Serve and enjoy!
Make in Bulk: Freezing and Heating
If you’re like me and want to have these homemade Chick Fil A nuggets on hand, without having the time investment of making them from scratch every time, then I have good news! You can easily make this recipe in bulk, freeze them, and reheat as many as you’d like!
Here are my best tips for freezing and reheating these copycat Chick Fil A nuggets:
- Drain and move – Just like when you’re making a single batch of this recipe, drain the nuggets for only 30-45 seconds and then move them onto a parchment lined baking tray.
- Freeze and bag – Once you have all your nuggets fried and drained, you’ll want to freeze them on the tray for about 4 hours (or overnight) and then transfer the frozen nuggets into an airtight container or bag for long-term storage. Store for up to 3 months.
- Reheating – To reheat in the oven or an air fryer, place nuggets on a baking tray (or in the air fryer basket), in a single layer, and heat at 425°F for 8-10 minutes, or until crisp.
Enhance the Experience
If you’d like to create an even more authentic experience, you can add a side of waffle fries and Chick Fil A sauce. Not only will this seal the deal, but it will wow your family too!
- Waffle Fries – We use our mandoline slicer with the waffle blade to create the waffle fry shape, then fry them in the coconut oil before frying the chicken (do this while the chicken is marinating, then keep the fries warm in the oven at 250°F).
- Chick Fil A Sauces – Whether you enjoy the classic Chick Fil A Sauce or want to go rogue with a copycat Chick Fil A Honey Mustard, having some sauce on the side is a great way to finalize your meal!
Even more delicious recipe to try
Want to keep your family craving your homemade food? Here are a few more delicious meals to try next, from our homestead to yours!
Copycat Chick Fil A Nuggets
Ingredients
- 1 1/2 lbs. boneless skinless chicken breast cut into chunks
- 1/2 cup dill pickle juice
- 1/4 cup buttermilk or whole milk
- 1 cup all-purpose flour (120g) we use einkorn flour
- 1 1/2 tbsp powdered sugar
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp baking powder
- 1/4 tsp black pepper
- coconut oil for frying (at least 1" deep)
Instructions
- Cube your thawed chicken into small pieces (about 1" cubed, max) and place it in a bowl or bag with the pickle juice and milk. Let sit for about 20 minutes, or in the fridge for several hours.
- Mix all the dry ingredients together in a bowl. Make sure the bowl is large enough to also hold the chicken.
- Get the oil heating while you prep the breading and batter the chicken. You'll want the oil to be about 350°F for frying.
- Using a slotted spoon, scoop the chicken from the liquid and place it into the flour/seasonings mix. Once all the chicken has been added, turn and mix the chicken until everything is well coated. This may take a few minutes.
- Once your chicken is well battered, add the chicken to the frying pot. The amount you can do at once will vary based on the size of your container, but you don't want to crowd the chicken. Only put enough chicken in for a single layer along the top of the pot. Fry for 5-7 minutes (depending on how crispy you want the chicken).
- After frying, place the chicken on a towel for only 30-45 seconds before transferring to a regular plate. This helps keep the chicken crispy. Serve and enjoy!
Notes
- Drain and move – Just like when you’re making a single batch of this recipe, drain the nuggets for only 30-45 seconds and then move them onto a parchment lined baking tray.
- Freeze and bag – Once you have all your nuggets fried and drained, you’ll want to freeze them on the tray for about 4 hours (or overnight) and then transfer the frozen nuggets into an airtight container or bag for long-term storage. Store for up to 3 months.
- Reheating – To reheat in the oven or an air fryer, place nuggets on a baking tray (or in the air fryer basket), in a single layer, and heat at 425°F for 8-10 minutes, or until crisp.
My family absolutely raved about this recipe!! Takes a little time to make, but well worth the effort.
I used Einkorn flour and soaked the chicken in the pickle juice. I used a combination of peanut oil and avocado oil for frying.
Fantastic!
Served it with the copycat sauce which was also a huge hit, and a side of sweet potato fries.
Thank you Kim! I’m so glad it was a hit!!