Chick-fil-A Nuggets

• 総時間: 2 hours 36 minutes

材料

4 chicken breasts

1 cup dill pickle juice

2 large eggs

1 cup whole milk

1 and 1/2 cups all-purpose flour

2 teaspoons white granulated sugar

2 teaspoons paprika

1 teaspoon ground black pepper

2 teaspoons kosher salt

8 cups peanut oil

Salt, for topping

手順

Cut the chicken breasts into 1-inch chunks. Place in a medium bowl and pour the dill pickle juice over the chicken. Cover and refrigerate for at least 30 minutes and up to 2 hours.

In a mixing bowl, whisk together the eggs, whole milk, and 1 tablespoon of the dill pickle marinade. This is your egg wash.

In a separate bowl, whisk together the all-purpose flour, paprika, black pepper, kosher salt, and sugar.

Pour the peanut oil into a large heavy-bottom pot and heat over medium to medium-high until the oil reaches 350°F. A digital thermometer is highly recommended.

When the chicken has finished marinating, drain it and transfer it to the egg wash. Toss to fully coat.

Notes: Do not coat the chicken in the flour mixture (next step) unless your oil is fully preheated. Letting the coated chicken sit too long before frying can cause the breading to clump or fall off.

Remove the chicken from the egg wash, allowing excess liquid to drip off, then transfer to the flour mixture. Toss with your fingers until evenly coated.

Shake off excess flour from each piece.

Carefully lower the chicken into the 350°F oil in batches. Fry for 5–7 minutes, or until the internal temperature reaches 160°F.

Notes: Chicken is safe at 165°F. Removing at 160°F allows carryover cooking to bring it to temperature while keeping the nuggets juicy.

Remove the cooked nuggets and place on a wire rack or paper towels. Lightly sprinkle with kosher salt while hot.

Serve hot with your favorite dipping sauce.

This video is not sponsored or endorsed by Chick-fil-A **