These homemade Chick-fil-A nuggets replicate the fast-food original using boneless chicken breasts, dill pickle juice for tanginess, and a light cornstarch coating that fries up crispy. The key to authenticity is serving them straight from the pan while hot.
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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.
Combine the remaining Dijon mustard with barbecue sauce and honey, mixing them well. Set the dip aside.
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.
Baking is not recommended as it won't achieve the signature crispy exterior. Pan-frying or shallow frying gives the best results that match the original.
You can use regular pickle juice, a splash of white vinegar, or omit it entirely, though the tangy flavor will be less pronounced.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best texture, or use an air fryer.
Yes, simply double all ingredients. You may need to work in batches when frying to avoid overcrowding the pan.
Yes, cornstarch is naturally gluten-free, so this recipe is already gluten-free as written. Verify that your soy sauce and Dijon mustard are gluten-free if that's a concern.
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