Copycat Chick-Fil-A Chicken Nuggets

There’s just something about Chick-fil-A nuggets that hits different. They’re crispy, juicy, perfectly seasoned—and somehow always disappear way too fast. But guess what? You don’t have to leave your house (or put on real pants) to get that same delicious flavor. This copycat recipe nails the crunchy coating, the juicy inside, and that signature hint of sweetness. Bonus? You can make a huge batch and never worry about running out.

Why These Nuggets Are a Big Deal

📍 They’re Freaky Accurate – These taste just like the real thing (some say even better).
📍 Golden & Crispy Perfection – That signature crunchy coating? We nailed it.
📍 Juicy & Flavor-Packed – Thanks to a chef’s kiss brine, every bite is super tender.
📍 No Mystery Ingredients – You know exactly what’s in them. No weird additives, just deliciousness.

The Secret to That Chick-fil-A Flavor

The real magic? Pickle juice. Yup, marinating the chicken in pickle juice and buttermilk makes it crazy tender and adds that subtle, tangy flavor we all love. Don’t skip this step—it’s a game-changer.

And let’s talk about that crispy, slightly sweet coating. A little powdered sugar in the batter gives it that iconic taste. Trust me, you won’t want to leave it out.

Dippin’ Sauce is a Must

You already know Chick-fil-A sauce is elite. Make your own with mayo, honey, mustard, and BBQ sauce—it’s stupid easy and 10/10 delicious.

How to Serve ‘Em

✨ With waffle fries (obviously)
✨ As a nugget meal with ALL the sauces
✨ Stuffed in a buttered bun for a DIY Chick-fil-A sandwich

Moral of the story: You can now have Chick-fil-A nuggets whenever you want, no drive-thru required. Go forth and fry.

Chick-fil-A Chicken Nuggets

This copycat recipe nails the crunchy coating, the juicy inside, and that signature hint of sweetness.

Print Recipe

Prep Time:35 minutes mins

Cook Time:15 minutes mins

Total Time:50 minutes mins

Ingredients

• Vegetable Oil or Canola Oil for Frying
• 1.5 LBS Boneless Chicken Breast cut into 1-inch pieces
• 1 cup Dill Pickle Juice
• 1 cup Milk
• 1 large egg
• 1 cup All Purpose Flour
• 1 tsp Paprika
• 1 Tbsp Powdered Sugar
• 1 tsp Salt
• 1 tsp Pepper

Instructions

• Place the chicken pieces in a medium bowl and pour the pickle juice over them, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to overnight, to let the flavors soak in.
• Once marinated, drain the pickle juice from the chicken. I usually give it a good rinse so that the chicken doesn’t taste like pickles. In a separate bowl, whisk together the milk and egg, then add the chicken, making sure each piece is coated.
• In a seperate bowl, combine the flour, sugar, paprika, salt, and pepper. Whisk together the dry ingredients.
• Remove the chicken from the milk mixture, letting any excess drip off, and transfer the pieces to the bowl with the flour mixture. Stir until all the chicken pieces are fully coated.
• Heat oil in a deep skillet or fryer over medium heat until it reaches about 350°F.
• Working in batches, carefully add the chicken to the hot oil and fry for 3-5 minutes, or until golden brown and crispy. Once done, transfer the nuggets to a tray lined with racks.
• Serve immediately with your favorite dipping sauces and enjoy!