Skip the drive-thru and make this takeout fake-out Copycat Chick-fil-A nuggets recipe. Plus a bonus recipe for a 3-ingredient version of their signature Chick-fil-A sauce!
Copycat Chick-fil-A nuggets made at home is the answer to your fast food cravings while saving your wallet. My family loves Chick-fil-A. It’s one of the few places we can all agree on when choosing takeout but it’s not always within our budget. So, of course, I had to find a way to create the deliciousness at home.
I went through many, and I mean many, delicious trials before landing on this near-perfect version. It has the savory-sweet crispness of the original. The chicken is brined in homemade buttermilk and kosher salt making them flavorful and tenderized. Then coated in a well-seasoned flour and fried to a golden crisp.
How to Make Copycat Chick-fil-A Nuggets
Cut the chicken into 1-2 inch pieces. Place the pieces into a shallow dish and sprinkle with the kosher salt. Pour vinegar and milk over the chicken and allow it to soak for 20 minutes.
In another container whisk the flour, powdered sugar, salt, and remaining spices to blend well. Drain the chicken from the brine and place it into the seasoned flour. Coat the chicken on all sides lightly pressing the flour around the chicken pieces.
Shake off any excess flour and allow it to rest while the oil is heated to 325 degrees.
Fry in canola oil until golden crisp. About 6-8 minutes per batch.
Signature Chick-fil-A Sauce
My kids love the Chick-fil-A sauce as much as the meal. To make the sauce I went through a few trials and this one was the easiest and very tasty. It takes only three ingredients! Whisk together two parts mayo and one part Carolina style barbecue sauce with a little Dijon mustard. Serve with waffle fries.
Easy Kid-Friendly Weeknight Meals
Copycat Chick-fil-A Nuggets and Chick-fil-A Sauce
- 1 lb chicken breast cut into 1-2 in chunks
- 1 c whole milk
- 2 tbsp white vinegar
- 2 tsp kosher salt
- 1 ¼ c flour
- 1 tbsp powdered sugar
- 1 tsp salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp mustard powder
- ½ tsp chili powder
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- canola oil for frying
- ½ c mayo
- 2-3 tbsp Carolina mustard bbq sauce store-bought is fine as well
- 2 tsp dijon mustard
- Add the milk, vinegar, and salt, to a bowl to make the brine. Soak the chicken in the brine for at least an hour or more.
- To a mixing bowl add the flour, powdered sugar, salt, and remaining spices and blend well.
- Removed the chicken from the brine and place it into the flour mixture. Coat the chicken in the seasoned flour with your hands to turn and coat all sides. Squeeze the flour slightly around the chicken pieces.
- Shake the excess flour off and allow it to rest while the oil is heated to 325 degrees. Fry in canola oil until golden crisp. About 6-8 minutes.
- To make the sauce, mix the mayo, barbecue sauce, and dijon mustard in a small bowl. Serve on the side.