Copycat Chick-fil-A Nuggets Recipe

• servings: 40 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

4 boneless skinless chicken breast (about 2 pounds)

2 cups milk or buttermilk

2 teaspoons salt

1 teaspoon MSG (optional)

1 large egg (lightly beaten)

2 to 4 cups peanut oil

1 1/2 cups all-purpose flour

2 tablespoons powdered sugar

2 teaspoons paprika

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon MSG (optional)

1/2 teaspoon baking soda

Directions

Cut 4 boneless skinless chicken breast into 1-inch cubes (nugget-sized pieces). In a large mixing bowl, whisk together 2 cups milk or buttermilk, 1 large egg, 2 teaspoons salt, and 1 teaspoon MSG (if using). Add in nugget pieces and toss to coat. Cover and refrigerate 30 minutes, or up to 2 hours.

When ready to cook, pour enough peanut oil (2 to 4 cups peanut oil) into a large skillet to cover the bottom with 2 inches of oil. Heat oil to 350℉ (175℃) and monitor temperature during frying.

In a shallow bowl or gallon-sized resealable plastic bag, combine 1 1/2 cups all-purpose flour, 2 tablespoons powdered sugar, 2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon MSG (optional), and 1/2 teaspoon baking soda to make the dredging mixture.

Remove the chicken pieces from the marinade and let excess liquid drip off.

Working in small batches, toss chicken pieces in the dredging mixture until fully coated. Place coated pieces on a wire rack until ready to fry.

Fry chicken in small batches for 4 to 5 minutes, or until golden brown and the internal temperature reaches 165℉ (74℃). Use a slotted spoon or tongs to transfer the nuggets to a plate lined with paper towels to drain.Serve hot.

Nutrition

• Serving Size: 8 nuggets
• Calories: 297 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 94 mg
• Sodium: 1089 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 28 g