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- Chicken Breast: Use 1 pound of chicken breast cut into bite-sized pieces. Fresh chicken gives the best flavor and texture. - Marinating Ingredients: You need 1 cup of dill pickle juice. This adds a tangy flavor and helps tenderize the chicken. Plus, 1 cup of buttermilk is needed for soaking. This makes the chicken juicy and adds a rich taste. - Coating Ingredients: For the coating, gather 1 cup of all-purpose flour and 1/2 cup of cornstarch. The flour gives crunch, while cornstarch helps create a light, crispy texture. You will also need 1 tablespoon of powdered sugar, which adds a hint of sweetness. - Seasonings and Their Roles: Add 1 teaspoon each of garlic powder, onion powder, paprika, black pepper, and salt. These seasonings add depth and enhance the chicken's flavor. Garlic and onion powder give savory notes, while paprika adds color and warmth. - Importance of Buttermilk: Buttermilk is key for marinating. It breaks down protein, making the chicken tender and moist. It also helps the coating stick better during frying. - Optional Dipping Sauces: You can serve these nuggets with various dipping sauces. Some popular choices include honey mustard, barbecue sauce, and ranch dressing. Each brings a different flavor that pairs well with the crispy nuggets. {{ingredient_image_1}} To make great nuggets, start with the chicken. Use about 1 pound of chicken breast. Cut it into bite-sized pieces. Marinate these pieces in 1 cup of dill pickle juice. This juice adds a tasty zing. Let the chicken soak for at least 30 minutes. This step is key for flavor. After marinating, drain the pickle juice. Then, move the chicken to a new bowl. Pour in 1 cup of buttermilk. Let it soak for another 30 minutes. Buttermilk helps keep the chicken moist. It also adds a creamy taste. Now, we move on to the coating. In a separate bowl, mix the dry ingredients. Combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, and 1 tablespoon of powdered sugar. Add 1 teaspoon each of garlic powder, onion powder, paprika, black pepper, and salt. Whisk these together until well blended. For the best texture, make sure the chicken is dry before dredging. Remove excess buttermilk from the chicken. Each piece should be well coated in the flour mix. This gives you that perfect crunch. Now it's time to fry. Heat oil in a deep pan or fryer to 350°F (175°C). You need enough oil to cover the nuggets. This ensures even cooking. Carefully place the chicken pieces in the hot oil. Don’t overcrowd the pan. Fry in batches for about 4-5 minutes. Look for a golden brown color. Adjust the heat as needed to keep the oil hot. Once cooked, transfer the nuggets to a plate lined with paper towels. This helps drain off excess oil. Repeat this process until all chicken pieces are fried. Enjoy these tasty nuggets warm with your favorite dipping sauces. To get the best nuggets, you need to control the temperature. Keeping oil at 350°F (175°C) will help them fry evenly. If the oil is too hot, the outside will burn. If it's too cool, the nuggets will soak up oil and turn greasy. For extra crunch, use a double coating method. After dredging the chicken in the flour mix, dip it back in the buttermilk, then coat it again in the flour mixture. This adds layers that create a crispy crust. If you have leftover nuggets, refrigerate them right away. Store them in an airtight container. They will stay fresh for up to three days. Make sure to let them cool before sealing. To reheat, use an oven or air fryer. Preheat the oven to 350°F (175°C) and bake for about 10-15 minutes. This method keeps them crispy. Avoid using the microwave, as it can make the nuggets soggy. Pro Tips Marination Matters: Allowing the chicken to marinate in dill pickle juice not only adds flavor but also tenderizes the meat, making your nuggets juicy and delicious. Coating Consistency: Ensure that your chicken pieces are completely coated in the flour mixture for a crispy texture. Shake off any excess before frying. Oil Temperature: Maintain the oil temperature at 350°F (175°C) for optimal frying. If the oil is too cool, the nuggets will absorb excess oil and become greasy. Batch Frying: Fry the nuggets in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in uneven cooking. {{image_2}} To make spicy nuggets, you can add heat to the seasoning mix. This change gives the nuggets a bold kick. Start by mixing in chili powder or cayenne pepper. A teaspoon of either spice will work well. If you want more heat, you can add more to your taste. You can also use hot sauce in the buttermilk. Just a few dashes will spice things up without overwhelming the flavor. For those needing a gluten-free option, you can easily adapt this recipe. Use gluten-free flour instead of all-purpose flour. Almond flour or rice flour are great choices. They give a nice texture and flavor. It’s also important to avoid cross-contamination. Make sure to use clean utensils and bowls. Check labels on all ingredients to ensure they are gluten-free. This way, everyone can enjoy these tasty nuggets! You can store your homemade nuggets in the fridge. They will stay fresh for up to 3 days. To keep them tasty, use an airtight container. This will help keep out moisture and air. If you don’t have one, wrap them tightly in plastic wrap. This also works well. If you want to save your nuggets for later, freezing is a great option. First, let the nuggets cool completely. Place them in a single layer on a baking sheet. Freeze them for about an hour. This way, they won’t stick together. After that, transfer them to a freezer bag. Remove as much air as you can before sealing. They can last up to 3 months in the freezer. To reheat, pull out the nuggets and let them thaw in the fridge overnight. If you’re in a hurry, you can thaw them in the microwave. Once thawed, heat them in the oven at 350°F (175°C) for about 10-15 minutes. This keeps them crispy and warm. Enjoy your tasty nuggets as if they were just made! Yes, you can use frozen chicken for this recipe. Just be sure to thaw it first. I recommend placing the frozen chicken in the fridge overnight. This gives it time to thaw safely. If you’re in a hurry, you can use cold water. Place the chicken in a sealed bag and submerge it in cold water for about an hour. After thawing, be sure to pat the chicken dry before marinating. This helps the marinade stick better. These nuggets are great with many dipping sauces. Here are some popular options: - Honey mustard - Barbecue sauce - Ranch dressing - Sweet and sour sauce You can also make simple homemade sauces. For honey mustard, mix equal parts honey and mustard. For a spicy kick, mix ketchup with a bit of hot sauce. These sauces add extra flavor to your nuggets. To keep your nuggets crispy, focus on the coating and frying steps. Here are some tips: - Make sure your oil is hot, around 350°F (175°C), before adding the nuggets. - Fry in small batches. This helps the oil stay hot and crisp up the nuggets better. - Allow the excess buttermilk to drip off before dredging in the flour mixture. - After frying, place the nuggets on a paper towel-lined plate. This drains excess oil and keeps them crispy. With these tips, your nuggets will have that perfect crunch. You’ve learned how to make Copycat Chick-fil-A Nuggets from scratch. We covered ingredients, marinating, coating, and frying. Remember the importance of buttermilk and seasonings for flavor. I provided tips on frying and storing leftovers too. Try the spicy version or a gluten-free option to mix things up. Enjoy your cooking and share your results! With practice, your nuggets can rival the originals. Happy cooking!

Chick-Inspired Crunchy Nuggets

Deliciously crunchy chicken nuggets marinated in dill pickle juice and buttermilk, perfect for dipping.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound chicken breast, cut into bite-sized pieces
  • 1 cup dill pickle juice
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon powdered sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • as needed cup vegetable oil for frying

Instructions
 

  • In a medium bowl, combine the chicken pieces and dill pickle juice. Marinate for at least 30 minutes to soak in flavor.
  • After marinating, drain the pickles from the chicken and transfer the chicken to a new bowl. Pour in the buttermilk and let it soak for another 30 minutes.
  • In a separate bowl, whisk together flour, cornstarch, powdered sugar, garlic powder, onion powder, paprika, black pepper, and salt.
  • Heat oil in a deep pan or fryer to 350°F (175°C). You need enough oil to cover the nuggets as they fry.
  • Remove chicken pieces from the buttermilk bath, allowing excess liquid to drip off. Dredge each piece in the flour mixture, ensuring they are thoroughly coated.
  • Carefully place the coated chicken in the hot oil and fry in batches for about 4-5 minutes, or until golden brown and cooked through. Keep the temperature consistent; you may need to adjust the heat as you fry.
  • Once cooked, transfer the nuggets to a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken.
  • Serve the nuggets warm with your favorite dipping sauces.

Notes

Arrange the nuggets on a platter with small bowls of dipping sauces for an inviting presentation, and garnish with fresh parsley or dill for a pop of color.
Keyword appetizer, chicken nuggets, fried chicken