Chick-Fil-A Batter




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  • 2 Boneless skinless Chicken Breasts cut into 1 inch pieces

  • 1 cup Dill Pickle Juice

  • 1 large egg

  • 1 cup Milk

  • 1 cup All Purpose Flour

  • 1 Tbsp Confectioners’ Sugar

  • 1 tsp Paprika

  • 1 tsp Pepper

  • 1 tsp Salt

  • Peanut Oil or Canola Oil for Frying


How To Fry Chicken Nuggets

  • Peanut oil or Canola oil is best for frying chicken nuggets. You need a large pan or fryer. Once you heat the oil to medium heat, the nuggets go in and take just 3 to 5 minutes to cook.

  • Combine the chicken and pickle juice in a medium size bowl. Cover and refrigerate to marinate the chicken in the pickle juice for 30-60 minutes (or overnight).

  • Remove the chicken from the refrigerator and drain off the pickle juice.

  • In a small bowl, whisk together the milk and egg. Then pour this mixture over the chicken pieces.

  • Then in a large ziplock bag, add the flour, sugar, paprika, salt and pepper. Seal the bag and shake to combine all the ingredients.

  • Drain the excess milk mixture off the chicken and place the chicken in the ziplock bag with the flour mixture. Seal the bag and then shake to thoroughly coat the chicken pieces in the flour mixture.

  • Then heat the peanut oil or canola oil in a large pan over medium heat or in a fryer.

  • Working in batches, add the chicken to the hot oil and cook until the chicken is golden brown and crispy (approximately 3-5 minutes). Once cooked, move the chicken to a plate lined with a paper towel to soak up the excess oil.

  • Serve immediately while warm with your favorite dipping sauces!




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