Copycat Wendys Chicken Nuggets Food

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COPYCAT CHICK-FIL-A CHICKEN NUGGETS



Copycat Chick-Fil-A Chicken Nuggets image

I developed this recipe to copycat Chick-fil-A chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, combine barbecue sauce and Dijon mustard, then stir in honey to add some sweetness. -Jeni Pittard, Statham, Georgia

Provided by Taste of Home

Categories     Dinner

Time 24m

Yield 8 servings

Number Of Ingredients 15

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon dill pickle juice
1/2 cup cornstarch
1 tablespoon soy sauce
1 large egg white
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon Dijon mustard
DIPPING SAUCE:
1/4 cup Dijon mustard
3 tablespoons barbecue sauce
2 tablespoons honey
Oil for frying

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.

Nutrition Facts : Calories 307 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 24g protein.

COPYCAT WENDY'S SPICY CHICKEN FILLET SANDWICH



Copycat Wendy's Spicy Chicken Fillet Sandwich image

Make and share this Copycat Wendy's Spicy Chicken Fillet Sandwich recipe from Food.com.

Provided by Jonathan Melendez

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken breasts, cutlets
1/2 cup pickled jalapeno juice
1 cup buttermilk
4 dashes hot sauce
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon chili powder
4 -6 cups canola oil or 4 -6 cups vegetable oil
4 potato buns
1 tablespoon butter
4 tablespoons mayonnaise
4 green leaf lettuce leaves
4 slices tomatoes

Steps:

  • In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.
  • In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.
  • To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.
  • Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.
  • Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.
  • To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.

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