RECIPE | Copycat Chick-fil-A Chicken Nuggets

Happy Super Bowl Sunday, ya’ll! It’s the most wonderful time of the year for football fans. Tonight we’ll watch the Seattle Seahawks battle the New England Patriots. While I’m sad my beloved Carolina Panthers aren’t in the Big Game tonight, I’ll be cheering on the Seahawks and Richmond’s hometown hero, Russell Wilson. Russell was a few years behind me at Collegiate School, so it’s a big night not only for Seahawks fans but also for Collegiate Cougars and Richmonders alike!

We’ll be heading out in a few hours to a Super Bowl party. My husband has made his famous corn & black bean salsa (or Redneck Caviar as I like to call it. Here’s the recipe!) I decided to try a recipe I saw on Pinterest that I’ve been dying to try for months: Copycat Chick-fil-A Nuggets and Honey Mustard sauce. The original recipe is from the amazing Chunguh at Damn Delicious blog. Head on over for her story on making these delicious nuggets and some great photography!

I doubled the ingredients to serve a larger crowd, but you can easily halve the recipe for a smaller group.

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Damn Delicious Blog – 8 servings

Ingredients – Chicken Nuggets

  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup milk
  • 1 cup dill pickle juice
  • 2 cups peanut oil
  • 2 cups milk
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons confectioners’ sugar
  • Kosher salt and freshly ground black pepper, to taste

Ingredients – Honey Mustard Sauce

  • 1/2 cup mayonnaise
  • 4 tablespoons honey
  • 2 tablespoons mustard
  • 4 teaspoons Dijon mustard
  • 4 teaspoons freshly squeezed lemon juice

Directions

  • To make the honey mustard, whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside.
  • In a large bowl, combine chicken, milk and pickle juice. Cover and place in the refrigerator for at least 2 hours or overnight; drain well.
  • Heat peanut oil in a large skillet over medium high heat.
  • In a large bowl, whisk together milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture.
  • In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.
  • Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with honey mustard.

Notes

This recipe is from the awesome food blog, Damn Delicious. Be sure to check out other great recipes by clicking here!

 

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