Easy Chick Fil A Chicken Nuggets Recipe

I was probably 25 before I realized you could make Chick-fil-A nuggets at home that actually taste like the real thing. I’d tried a bunch of copycat recipes that promised they were “just like” the original, but they always fell short.

The secret isn’t just in the seasoning—it’s in the pickle juice marinade and getting that perfect crispy coating. Most homemade chicken nugget recipes skip the brining step completely, which is why they end up tasting like regular old chicken nuggets instead of that tangy, juicy Chick-fil-A goodness we all crave.

What Kind of Chicken Should I Use?

For the best copycat Chick-fil-A nuggets, you’ll want to stick with boneless, skinless chicken breasts since that’s what gives you those tender, juicy bites. Fresh chicken breasts work great, but don’t worry if you only have frozen ones – just make sure to thaw them completely before cutting. When you’re cutting your chicken into chunks, aim for pieces that are roughly the same size so they cook evenly, about 1-2 inch pieces work perfectly. If your chicken breasts are really thick, you can pound them out a bit first to make cutting easier and ensure more consistent cooking throughout.

Options for Substitutions

This copycat recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Dill pickle juice: This is the secret to that tangy Chick-fil-A flavor, but if you don’t have it, try buttermilk or regular milk mixed with 2 tablespoons of white vinegar. Let it sit for 5 minutes before using.
• Peanut oil: Vegetable oil, canola oil, or even avocado oil work great for frying. Just make sure whatever oil you choose has a high smoke point for safe frying.
• Plain breadcrumbs: Panko breadcrumbs will give you extra crunch, or you can make your own by crushing up saltine crackers or cornflakes for a different texture.
• Chicken breast: Chicken thighs work too and might be more budget-friendly. They’ll be a bit juicier, so adjust cooking time accordingly.
• Whole milk: Any milk you have on hand works – even non-dairy alternatives like almond or oat milk will do the job.
• Powdered sugar: Don’t skip this! It helps with browning and adds that subtle sweetness. If you’re out, you can make your own by blending regular sugar in a food processor until powdery.

Watch Out for These Mistakes While Cooking

The biggest mistake when making homemade chicken nuggets is not maintaining the oil temperature at 350°F – too hot and your coating burns while the chicken stays raw inside, too cool and you’ll end up with greasy, soggy nuggets.

Don’t skip the pickle juice marinade time either, as rushing this step means missing out on the tangy flavor and tender texture that makes these nuggets special – aim for at least 30 minutes, but overnight is even better.

Another common error is overcrowding the pan when frying, which drops the oil temperature and prevents that crispy golden coating from forming properly, so fry in small batches even if it takes longer.

Finally, use a meat thermometer to ensure your nuggets reach 165°F internally, and let them drain on a wire rack instead of paper towels to keep that coating crispy.

What to Serve With Chicken Nuggets?

These homemade chicken nuggets are perfect with classic dipping sauces like honey mustard, barbecue sauce, or ranch dressing – just like you’d get at the restaurant! I love serving them alongside crispy waffle fries or regular french fries for that authentic fast-food experience at home. For a more balanced meal, try pairing them with a simple coleslaw or mac and cheese, which kids especially love. You can also make it a complete dinner by adding some corn on the cob or a fresh garden salad on the side.

Storage Instructions

Keep Fresh: These copycat nuggets taste best when eaten fresh and hot, but you can store leftovers in the fridge for up to 3 days in an airtight container. Just know they won’t be quite as crispy as when they’re fresh from the oil, but they’re still pretty good!

Freeze: You can absolutely freeze these nuggets for up to 3 months in freezer-safe bags or containers. I like to freeze them on a baking sheet first, then transfer to bags so they don’t stick together. Perfect for busy weeknight dinners when you want something quick and tasty.

Reheat: To get that crispy texture back, pop them in a 400°F oven for about 8-10 minutes, flipping halfway through. You can also use an air fryer at 375°F for 3-4 minutes. Skip the microwave if you can – it makes them a bit soggy and nobody wants that!

Preparation Time	20-30 minutes
Cooking Time	15-25 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 210-230 g
• Fat: 120-140 g
• Carbohydrates: 180-200 g

Ingredients

For the marinade:

• 1/2 cup whole milk
• 3 lb boneless, skinless chicken breast (cut into 1 to 1.5-inch pieces)
• 1 cup dill pickle brine (for authentic flavor, use a good quality brine like Grillo’s)

For the coating:

• 2 tsp kosher salt
• 1 tbsp garlic powder
• 2 tsp paprika
• 1 cup plain dry breadcrumbs
• 1 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1 tsp black pepper (freshly ground for best flavor)
• 1 tsp baking powder
• 3 tbsp confectioners’ sugar

For frying:

• Peanut oil (enough to cover chicken pieces by at least 1 inch)

Step 1: Marinate the Chicken

• 3 lb boneless, skinless chicken breast, cut into pieces
• 1 cup dill pickle brine
• 1/2 cup whole milk

Place the chopped chicken breast pieces in a large zip-close bag.

Pour in the dill pickle brine and whole milk, then seal the bag.

Move the chicken around inside the bag to ensure every piece is evenly coated in the marinade.

Let the chicken sit and marinate for 20 to 30 minutes to tenderize and infuse flavor.

Step 2: Prepare the Dredging Mixture

• 1 cup all-purpose flour
• 1 cup plain dry breadcrumbs
• 3 tbsp confectioners’ sugar
• 1 tbsp granulated garlic
• 2 tsp paprika
• 1 tsp baking powder
• 2 tsp kosher salt
• 1 tsp black pepper
• peanut oil, at least 1 inch deep for frying

While the chicken is marinating, heat at least 1 inch of peanut oil in a fryer or heavy pot to 350°F.

Meanwhile, combine the all-purpose flour, plain dry breadcrumbs, confectioners’ sugar, granulated garlic, paprika, baking powder, kosher salt, and black pepper in a large bowl.

Mix thoroughly to create an even dredging mixture for coating the chicken.

Step 3: Coat the Chicken in Breading

• marinated chicken from Step 1
• dredging mixture from Step 2

Remove the marinated chicken pieces from the bag and drain off the excess marinade, discarding it.

Working with a few pieces at a time, coat each piece thoroughly in the breadcrumb mixture from Step 2, making sure each piece is well covered.

This helps form a flavorful, crispy crust on the chicken.

Step 4: Fry the Chicken

• breaded chicken from Step 3
• peanut oil, at least 1 inch deep for frying

Carefully add breaded chicken pieces to the hot oil in small batches, making sure not to overcrowd the fryer to maintain the oil temperature.

Fry each batch for 3 to 5 minutes, or until the chicken is cooked through and a deep golden brown.

Remove each batch and place on a wire rack to drain and cool slightly.

I like to use a wire rack instead of paper towels to keep the chicken extra crispy!