14 Chicken Nuggets~Chick Fil A Copycat

Chicken Nuggets 
I love Chik-Fil-A. I wish we had one in our area! If I could go there every week, I would. I scoured Chik-Fil-A's ingredient list on their nutrition brochure and the Internet for some recipes. I think I am really, really, really close. Imitation is the sincerest form of flattery, don't you think?

I found Janet's recipe on Allrecipes.com and a couple of copy cat recipes that called for Season All. The Chik-Fil-A brochure ingredient list had all the ingredients I had on hand...there was a 'tomato powder' listed and I decided to try Knorr's Caldo de Tomato... which is a combo of chicken bouillon and tomato, and came up with my own recipe.

I use Knorr's Caldo de Tomato in many of my Mexican recipes: Tacquitos, Chicken Enchiladas, Tamales, Cheese Enchiladas, and Mexican Rice.
What I have found is a chicken nugget recipe that my family absolutely loves. When I told my husband what I was making last night, he rolled his head back and said, "Oh good!" I knew I had a winner on my hands, so....

I am sharing it with you!

First of all, I know Chik-Fil-A cooks their chicken in a pressure fryer. I don't have a pressure fryer.  It is NOT the same as a pressure cooker...

I learned a few things along the way...

Making your own bread crumbs is VERY easy!

First, you need to use bread that has a low or no sugar content, such as french bread. Why? Because when frying with a bread coating, your breading will brown more quickly, even before your chicken is done. That is what happened with my first batch.

Anyway, back to making your own bread crumbs. Just take your bread, break it up and bake it at 350 degrees until dry...usually about 12 minutes. Then dump them in your food processor or blender and chop them up fine.

The second thing I learned is that my chicken needed to be cut into small pieces, 1" cubes, in order to cook all the way through before the breading gets too brown.

The last thing I learned was: double dipping is good.

The 2 nuggets on the left were single dipped.
The 3 nuggets on the right were double dipped.

What's double dipping, you ask?

That is when you dip your chicken in the egg mixture, then into the flour/breading, and BACK into the egg mixture, then flour/breading mix.

This makes a crispier nugget. It looks like Chik-Fil-A double dips their patties and only single dips their nuggets.

I like double dipping. It is so worth it!

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CFA Copycat Chicken Nuggets

3 boneless, skinless chicken breasts

1 c. buttermilk
1 T. Caldo de Tomate (tomato bouillion)
1 T. sugar
½ t. garlic powder
1 t. paprika
1 t. onion powder

1 c. all purpose flour
1 c. bread crumbs (5 slices of low/no sugar bread)
1 t. baking soda
¼ t. onion powder
¼ t. garlic powder
1 t. paprika
1 egg, beaten 

Oil for frying


Mix buttermilk, tomato bouillon, sugar, garlic and onion powders and paprika in a large container with lid. Cut up chicken and place in buttermilk mixture. Allow to marinate in fridge overnight or for at least 4 hours.

Combine flour, bread crumbs, baking soda, onion and garlic powders and paprika. Stir well.

In a separate bowl, beat one egg. Take about half of the milk marinade from the chicken and mix it with the egg.

Dip small batches of chicken pieces into egg mixture and coat well with breading. If desired, dip chicken pieces in milk mixture again and back into the breading for a crispier nugget.

Fry in small batches in 375° oil for 1-1 ½ min. Can use a saucepan with 2" of oil for frying.

Serve with honey mustard sauce or desired dipping sauces.

Readers who have tried this recipe and loved it!

The Double Dipped Life
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