Chick-fil-A Nuggets Recipe makes crispy, golden nuggets with juicy chicken and a seriously good dipping sauce!
Author’s Notes
After Weeks Of Nugget Testing…
I know I’ve shared this before, but my kids are completely obsessed with Chick-fil-A (is there a kid who isn’t?!). It’s easily my family’s favorite fast food spot, so I’ve made a lot of copycat recipes over the years to cut back on eating out and still keep everyone happy. They love my crispy chicken sandwiches, I eat this chicken salad like it’s my job, and the whole family is in love with their coleslaw.
So it felt like time to figure out the nuggets, and wow, these were tricky. I tested them for weeks, and while I won’t say they’re an exact copycat, they’re really close. I skip the MSG, which adds that extra savory flavor in the original, but I wanted to keep this recipe simple with easy-to-find ingredients.
One of the biggest things I learned during testing was how important the oil is. I tried a lot of different options, and peanut oil makes a big difference. It’s what Chick-fil-A uses, and you can really tell in the flavor. Also worth noting, sugar is actually one of their main ingredients after chicken. I include some here too, but spread across a pound of chicken, it’s not over the top.
Ingredients In My Chick-fil-A Nuggets Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Chicken breasts | Cut into small, even cubes so they fry up quickly and stay tender. |
| Milk, vinegar, egg, salt | This marinade tenderizes the chicken and adds flavor. |
| Flour & cornstarch | Cornstarch helps create that light, crispy coating instead of a heavy breading. |
| Powdered sugar & spices | Sugar adds that subtle sweetness, and the spice mix builds the classic Chick-fil-A flavor. |
| Peanut oil | Makes a big difference in flavor and crispiness. Keep the oil at a steady temp for best results. I highly recommend using a thermometer for this recipe! |
How To Make Chick-fil-A Nuggets Recipe
- Prep chicken: Cut into small, even cubes.
- Make marinade: Whisk together and coat chicken; cover and chill.
- Mix breading: Whisk dry ingredients, then drizzle in a little marinade to create clumps.
- Heat oil: Warm oil in a heavy pot to 350°F and prep a paper towel-lined plate.
- Bread chicken: Remove from marinade, coat well, and press on craggy bits.
- Fry: Cook in batches until golden and cooked through, stirring halfway.
- Drain & serve: Transfer to paper towels, lightly salt, and serve right away with sauce.
Quick Tip
Deep Frying Tips
This Chick-fil-A Nuggets Recipe relies on hot oil at a steady temperature and frying in small batches for the best crisp.
- Keep oil hot at 350°F: If it’s too cool, the chicken will soak up the grease instead of getting crispy. Use a thermometer, it makes ALL the difference!
- Don’t crowd the pan: Cook only 8-10 at a time so the oil stays hot and everything cooks evenly.
Chelsea’s Notes
What To Serve On The Side
- Waffle fries or regular fries: The classic Chick-fil-A side!
- Mac & cheese: This one is creamy just like Chick-fil-A’s!
- Fruit salad: Keeps things light and fresh.
- Chick-fil-A’s Kale salad: The perfect way to round out the meal.
- Buttered rolls or biscuits: Great for turning nuggets into little sandwiches!
More Restaurant Copycat Recipes
Chick-fil-A Nuggets Recipe
Video
Equipment
Ingredients
- 2 large (1.25 pounds) boneless, skinless chicken breasts cut into small, even 1/2-inch cubes
- 3/4 cup milk whole preferred
- 1 tablespoon white vinegar
- 1 teaspoon fine sea salt
- 1 large egg
- 1-1/2 cups flour
- 1/2 cup cornstarch
- 1/4 cup powdered sugar
- 1 teaspoon fine sea salt
- 1/4 teaspoon celery salt
- 3/4 teaspoon white pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon mustard powder
- 3 cups peanut oil
- 1/4 cup + 2 tablespoons mayo full-fat (Best Foods)
- 1-1/2 teaspoons yellow mustard
- 1 large lemon
- 1-1/2 tablespoons honey
- 1 tablespoon honey BBQ sauce like Sweet Baby Rays
Instructions
- Cut chicken into small, even 1/2-inch cubes (small!)
- Whisk milk and vinegar in a bowl and let sit 5 minutes. Add egg and salt and whisk until smooth. Add chicken and toss to coat. Cover and refrigerate at least 1 hour, up to 8 hours.
- In a large shallow bowl, whisk together all breading ingredients. Remove 3 tablespoons of the marinade and drizzle over the flour mixture. Use fingers to mix until small clumps form.
- Add peanut oil to a large heavy-bottomed pot. Heat over medium-high to 350°F, using a thermometer to monitor temperature (very important!). Line a plate with paper towels.
- Using tongs, transfer chicken from the marinade into the breading, scattering across the surface. Gently toss to coat, then press the flour mixture onto the chicken to create craggy pieces. Shake off excess.
- Carefully lower chicken into hot oil in batches. Do NOT overcrowd the oil; only about 8-10 pieces at a time or in a single layer. Fry 2 to 3 minutes, until golden brown and cooked through. Stir halfway through to separate pieces.
- Use a metal strainer or slotted spoon to remove chicken. Let drain on paper towels. Lightly sprinkle with salt if desired. Serve immediately with sauce (see below).
- Make sauce: In a small bowl, whisk mayo, mustard, honey, and BBQ sauce. Add 3/4 teaspoon lemon juice. Season with a pinch of salt and pepper (about 1/4 teaspoon salt and 1/8 teaspoon pepper). Taste and adjust as needed.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
