Copy Cat Chick-Fil-A Nuggets-just like you’d get from the restaurant!
Ok, I know it’s not sugar. Don’t get all upset with me, I’ll have more sugar soon but my family needs to eat.
As a family of 5, we don’t eat out for fast food too often. Paying almost $30.00 for fast food for dinner, I don’t think so. If we’re going to go out, I want a real restaurant, Someone to come to the table and take my order, bring me a salad and some bread then usually some sort of fish (since I don’t cook fish at home.) I want real silverware, not plastic, maybe a cocktail before dinner, and I don’t want to clean off the table before we leave. If it’s a night off from cooking, I want a real night off.
Now that doesn’t mean we don’t like fast food. I love Sonic’s Cheeseburger and the hubby and I have been known to sneak over there for lunch. Chicken is just too easy to make at home. This is the south, we love to fry food. I’d always heard that the secret to Chick-Fil-A’s chicken was pickle juice. It wasn’t until I read Juanita’s Cocina’s post on Copy Cat Chick-Fil-A that I decided to give it a try. The first time I made it, hubby said I was close but not quite there. The spices were right but the chicken wasn’t quite there. I did a little research and found several recipes that were similar to Juanita’s, the big difference was in how long to marinate the chicken. One recipe I think said to marinate for a full 24 hours. What we finally decided worked best for us was a minimum of 4 hours. So prepare your chicken at lunch time then cook it up for dinner. Use this recipe for either nuggets or full size fillets.
And since I didn’t share sugar with you today, check out Juanita’s Fudgy Brownies and also her Boston Cream Pie.
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- 3 boneless chicken breasts
- 1 cup dill pickle juice
- 2 eggs
- 1/4 cup milk
- 1 cup all purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon basil
- 1/2 teaspoon garlic salt (can use powder)
- 1/2 teaspoon onion powder (can use salt)
- 1/2 teaspoon celery salt (can use powder)
- Oil for frying (I used vegetable)
- Prepare chicken at least 4 hours before cooking. Wash and filet breasts, then pound with a neat hammer to about 1/2 inch thickness. Place in a ziploc bag with pickle juice and refrigerate for at least 4 hours.
- Place oil in a heavy frying pan about 1/4 inch deep. heat over medium heat.
- Whisk together eggs and milk in a medium bowl. The combine dry ingredients in A large plastic bag. If making nuggets, slice breasts into about 2 inch pieces. Place chicken a few pieces at a time into egg wash, then place into flour mixture and shake to coat. When oil is hot, place chicken in pan and cook for about 4-5 minutes per side, just till the perfect golden brown. Remove from oil to drain on paper towels before serving. Repeat with remaining chicken.
**Note on spices-if you are trying to cut back on salt, you can use all powders for the onion, garlic and celery, I used what I had in the cabinet and found the ratio of 2 salts and one powder worked well.
recipe source ChocolateChocolateandmore.com
adapted from Juanita’s Cocina