These copycat Chick-fil-A nuggets taste just like the real thing without going out or ordering in. Nuggets are best when hot and fresh, and straight from the pan is freshest of all.
2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon dill pickle juice
1/2 cup cornstarch
1 tablespoon soy sauce
1 large egg white
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon Dijon mustard
DIPPING SAUCE:
1/4 cup Dijon mustard
3 tablespoons barbecue sauce
2 tablespoons honey
Oil for frying
15 Ingredients
Delivery in as fast as one hour.*
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Instructions
1
Place the chicken pieces and pickle juice in a bowl, and toss until the chicken is well coated with juice. Set this aside at room temperature for 30 minutes. While it marinates, whisk the cornstarch, soy, egg white, seasonings and Dijon mustard to make a thick batter. Add this batter to the chicken mixture, and toss again to thoroughly coat the pieces.
2
Combine the remaining Dijon mustard with barbecue sauce and honey, mixing them well. Set the dip aside.
3
In a deep skillet or electric skillet, heat 1 inch of oil to 375°F. Fry the chicken pieces a few at a time until they’re browned and their juices run clear, roughly one to two minutes on each side. Drain the nuggets on paper towels as they come out of the oil. Serve the nuggets hot, with their dipping sauce.
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