Copycat Chick-fil-A Chicken Nuggets and Sauce
Try this Copycat Chick-fil-A Chicken Nuggets and Sauce recipe.
Try this Copycat Chick-fil-A Chicken Nuggets and Sauce recipe.
- Carbohydrate 243.081775941013 g
- Cholesterol 287.083574620288 mg
- Fat 16.9948622481705 g
- Fiber 0.829355464739677 g
- Protein 112.797887566456 g
- Saturated Fat 6.58255283669218 g
- Serving Size 1 1 recipe (933g)
- Sodium 392.097470068105 mg
- Sugar 242.252420476274 g
- Trans Fat 2.58527418047662 g
- Calories 1573 calories
Step-by-step
- Combine honey mustard and BBQ sauce. Set aside.
- Cut chicken into roughly 1" pieces and place in zippered bag with pickle juice to marinate in refigerator for at least 4 hours.
- Mix together milk and egg in a large bowl.
- Drain pickle juice from chicken and add to egg mixture.
- Toss to ensure all pieces are coated.
- Drain excess egg mixture.
- Heat oil on medium high to about 375.
- In a zippered bag, add flour powdered sugar, paprika, salt and pepper. Shake well to mix.
- Add chicken to zippered bag and shake to coat.
- Cook chicken pieces in oil for until crispy and browned (about 3 to 4 minutes).
- Drain on paper towels.
Marinating chicken in an acidic brine for at least four hours alters the structural integrity of the meat proteins, locking in moisture during high-heat frying. Skipping this resting phase leaves the interior dry and fibrous. Acid penetration tenderizes the muscular fibers, but exceeding eight hours breaks them down entirely, resulting in a mushy texture upon cooking.
Achieving a shatteringly crisp exterior relies heavily on maintaining oil temperature stability at 375 degrees Fahrenheit. Overcrowding the skillet causes thermal drops in the cooking medium, forcing the flour coating to absorb grease rather than instantly dehydrating into a crunchy crust. Frying in small batches for three to four minutes ensures rapid moisture evaporation without burning the powdered sugar blended into the breading.
Dietary adjustments require careful substitution ratios when altering ingredients. Swapping out dairy milk for unsweetened almond milk works well in the egg wash, provided you whisk thoroughly to maintain adhesion for the flour layer.
