Chick Fil A Chicken And Nuggets Copycat Food

CHICK-FIL-A CHICKEN (AND NUGGETS) COPYCAT

Steps:

• Pound chicken breasts till they are thin enough for your taste. (I find a lot of breasts are really too thick for a sandwich so I pound out the thick part a little) Cut into chunks if you want nuggets.
• Place chicken in plastic bag with pickle juice and marinate for an hour (preferably overnight).
• Mix up eggs in seperate bowl for the egg wash.
• Mix flour and remaining spices in another shallow bowl.
• Remove chicken from the pickle juice maranade and drain well. Dip into the egg wash and then into the flour mixture.
• Fry the chicken however you prefer here. I pan fried mine in a few tablespoons of oil and it turned out fine. Chick-Fil-A deep fries theirs in a pressure cooker, so you can try that if you are feeling adventurous.

COPYCAT CHICK-FIL-A SANDWICH

Steps:

• Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed. In a large shallow baking dish, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well. Heat peanut oil in a large skillet over medium high heat. In another large shallow baking dish, whisk together remaining 1 cup milk and egg. Stir in chicken to coat and 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 4-5 minutes. Transfer to a paper towel-lined plate. Serve chicken immediately on burger buns with green leaf lettuce, tomato and pickles.

BAKED CHICKEN NUGGETS WITH HONEY MUSTARD DIP

Steps:

• In a large, sealable container, combine the chicken pieces, pickle juice, and milk. Stir well, seal, and refrigerate for an hour.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, spray the parchment paper lightly with cooking spray, and set aside.
• In a large freezer bag, combine the flour, breadcrumbs, powdered sugar, salt, paprika, and onion powder. Use tongs to remove one piece of chicken from the marinade at a time, let excess liquid drip off, and add it to the freezer bag. Shake the bag to and toss well to coat the chicken nuggets. Remove the nuggets, one at a time, shake off excess breading, and place on the prepared baking sheet.
• Spray the nuggets liberally with cooking oil spray. Make sure there aren't any crumbly, dry patches of breading.
• Bake until the chicken nuggets are cooked through and the breading is golden, about 20-25 minutes, flipping once.
• As the nuggets bake, combine equal parts honey, yellow mustard, and light mayonnaise in a small bowl.
• Serve the warm with the honey mustard and enjoy!

CHICK-FIL-A CHICKEN NUGGETS

Steps:

• Place cool water in bowl. Add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture.
• Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day.
• When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl.
• Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.

COPYCAT CHICK FIL A NUGGETS RECIPE

Steps:

• Cut chicken breasts into 1-inch cubes (nugget-sized pieces). In a large mixing bowl, whisk together milk, egg, salt, and M.S.G. (if using). Add in nugget pieces and toss to combine. Cover and refrigerate 30 minutes or up to 2 hours.
• When ready to cook, pour enough peanut oil into a large skillet to cover the bottom with 2 inches of oil. Heat peanut oil to 350 degrees Fahrenheit and monitor temperature.
• Make the dredging mixture by combining flour, powdered sugar, paprika, salt, black pepper, M.S.G. (if using), and baking soda in a shallow bowl or gallon-sized resealable plastic bag.
• Remove the chicken breast pieces from the fridge. Remove chicken pieces from milk mixture and tap off excess liquids.
• Working in small batches, toss the chicken breast pieces in the dredging mixture to coat. Place on a wire rack until ready to fry.
• Fry chicken in peanut oil in small batches for 4 to 5 minutes, until chicken reaches an internal temperature of 165 degrees Fahrenheit. Use a slotted spoon or tongs to remove nuggets from oil and transfer to a paper towel lined plate to drain. Serve hot.

COPYCAT CHICK-FIL-A CHICKEN NUGGETS

Steps:

• In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.