Chick-fil-A Nuggets Recipe yields crispy, golden nuggets with juicy chicken and a flavorful homemade dipping sauce.
Author’s Notes
After weeks of nugget testing…
My family loves Chick-fil-A, so I worked on a copycat nugget recipe for several weeks. While it isn’t an exact replica, it comes very close. I intentionally skip MSG and focus on simple, easy-to-find ingredients that still deliver familiar flavor.
Two important findings from testing: the frying oil matters, and sugar is a significant ingredient in the original. Peanut oil adds a distinct flavor and crispness, so I recommend it if possible. I include a small amount of sugar distributed over the chicken to capture that subtle sweetness without making the nuggets overtly sweet.
Ingredients In My Chick-fil-A Nuggets Recipe
| Ingredient | Notes |
|---|---|
| Chicken breasts | Cut into small, even cubes so they cook quickly and stay tender. |
| Milk, vinegar, egg, salt | The marinade tenderizes the chicken and adds subtle flavor. |
| Flour & cornstarch | Cornstarch creates a light, crisp coating without a heavy breading. |
| Powdered sugar & spices | Powdered sugar adds subtle sweetness; the spice blend gives familiar savory notes. |
| Peanut oil | Preferred for authentic flavor and crispness. Maintain a steady temperature for best results; a thermometer is highly recommended. |
How To Make Chick-fil-A Nuggets Recipe
- Prep the chicken: Cut into small, even 1/2-inch cubes so pieces cook uniformly.
- Make the marinade: Whisk milk and vinegar, let sit 5 minutes, then add egg and salt. Toss the chicken to coat, cover, and chill for at least 1 hour (or up to 8 hours).
- Mix the breading: Whisk the dry breading ingredients together. Remove about 3 tablespoons of the marinade and drizzle it over the flour mixture, mixing by hand until small clumps form.
- Heat the oil: Add peanut oil to a large, heavy pot and heat to 350°F. Use a candy or deep-fry thermometer to keep temperature steady. Line a plate with paper towels for draining.
- Bread the chicken: Transfer chicken from the marinade to the breading, spreading pieces across the surface. Gently toss and press the flour mixture onto the chicken to create craggy bits. Shake off excess.
- Fry in batches: Carefully lower chicken into hot oil without overcrowding — about 8–10 pieces at once or a single layer. Fry 2–3 minutes until golden and cooked through, stirring halfway to separate pieces.
- Drain and serve: Remove with a slotted spoon or strainer and drain on paper towels. Lightly sprinkle salt if desired. Serve immediately with the dipping sauce.
Quick Tip
Deep Frying Tips
This recipe depends on a consistent oil temperature and frying in small batches for the crispiest result.
- Keep oil at 350°F: Cooler oil causes greasy, soggy nuggets. A thermometer ensures accuracy.
- Don’t crowd the pot: Fry only 8–10 pieces at a time so the oil temperature stays steady and everything crisps evenly.
Chelsea’s Notes
What To Serve On The Side
- Waffle fries or regular fries: The classic pairing for nuggets.
- Mac & cheese: A creamy side complements the crunchy nuggets.
- Fruit salad: Keeps the meal light and refreshing.
- Kale salad: A green side to balance the plate.
- Buttered rolls or biscuits: Great for turning nuggets into mini sandwiches.
More Restaurant Copycat Recipes
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Chick-fil-A Nuggets Recipe
By Chelsea Lords
This recipe produces crispy, golden nuggets with tender chicken and an easy homemade dipping sauce.
Prep Time: 30 minutes
Cook Time: 20 minutes
Marinating Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 6 servings (with sides)
Equipment
-
Candy thermometer
-
Large heavy-bottomed pot or cast-iron pot
Ingredients
- 2 large (1.25 pounds) boneless, skinless chicken breasts cut into small, even 1/2-inch cubes
Marinade
- 3/4 cup milk whole preferred
- 1 tablespoon white vinegar
- 1 teaspoon fine sea salt
- 1 large egg
Breading
- 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
Frying
- 3 cups peanut oil
Chick-Fil-A Sauce
- 1/4 cup + 2 tablespoons mayo full-fat
- 1-1/2 teaspoons yellow mustard
- 1 large lemon
- 1-1/2 tablespoons honey
- 1 tablespoon honey BBQ sauce such as Sweet Baby Ray’s
Instructions
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Cut chicken into small, even 1/2-inch cubes.
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Whisk milk and vinegar and let sit 5 minutes. Add egg and salt, whisk until smooth, then add chicken and toss to coat. Cover and refrigerate 1–8 hours.
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In a large shallow bowl, whisk together the breading ingredients. Remove 3 tablespoons of the marinade and drizzle it over the flour mixture; use your fingers to form small clumps.
-
Heat peanut oil in a heavy-bottomed pot to 350°F, monitoring with a thermometer. Line a plate with paper towels for draining.
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Using tongs, transfer chicken from the marinade into the breading, spreading pieces across the surface. Toss gently and press the flour onto the chicken to create craggy bits; shake off excess.
-
Carefully lower chicken into hot oil in batches without overcrowding (8–10 pieces). Fry 2–3 minutes until golden and cooked through, stirring halfway to separate pieces.
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Remove with a slotted spoon or strainer, drain on paper towels, and lightly salt if desired. Serve immediately with sauce.
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Make the sauce: Whisk mayo, mustard, honey, and BBQ sauce. Add about 3/4 teaspoon lemon juice and 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
Storage: Best enjoyed fresh from the fryer. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 375°F until warmed through and crisp. Avoid the microwave, which will soften the coating.
Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 34g | Protein: 28g
Nutrition information is automatically calculated and should be used as an approximation.
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