Chick-fil-A nuggets copycat is a buttermilk-brined chicken breast cut into bite-size pieces and dredged twice in seasoned flour. The pickle juice in the brine is what separates this from a plain fried chicken recipe. It adds salt and a sour edge that survives frying.
Work in grams and the result repeats. Weigh the flour, weigh the chicken, and keep the oil at 175C (350F). The nuggets fry in two minutes, so temperature control is the whole game.
Press the flour on hard and let the coated pieces rest for ten minutes before frying. That short rest hydrates the crust and stops it sliding off in the oil.
Why You'll Love This Recipe
About the Ingredients
900 g boneless skinless chicken breast (about 2 large breasts)
Cut against the grain into 3 cm pieces so each nugget stays tender. Buy breasts labeled 'thin-sliced' if you want less trimming work.
240 ml dill pickle juice (1 cup)
Use brine from a jar of dill pickles, not sweet pickle juice. If you have none, substitute 240 ml buttermilk plus 15 g (1 tbsp) lemon juice.
240 ml buttermilk (1 cup)
Full-fat buttermilk clings best to the chicken. Swap in 240 ml whole milk mixed with 15 ml (1 tbsp) white vinegar and rested 10 minutes.
1 large egg
The egg helps the flour adhere during the second dredge. A flax egg works but produces a slightly softer crust.
250 g all-purpose flour (2 cups)
Weigh the flour rather than scooping, since packed cups add up to 30 g extra. Bread flour makes a chewier crust if you prefer it.
30 g cornstarch (1/4 cup)
Cornstarch lowers the crust's protein content and keeps it crisp longer. Potato starch is a direct one-to-one substitute.
12 g powdered sugar (1 tbsp)
The sugar is authentic to the chain's coating and browns the crust fast. Do not skip it, but do not exceed 12 g or the nuggets scorch.
8 g fine sea salt (1 1/2 tsp)
Fine salt dissolves evenly into the dredge. If using kosher salt, use 10 g (2 tsp) instead.
6 g smoked paprika (2 tsp)
Smoked paprika adds color and a faint warmth. Sweet paprika works, but the crust will be paler.
4 g garlic powder (1 tsp)
Granulated garlic disperses better than fresh in dry coating. Onion powder can replace half of it for a rounder flavor.
2 g black pepper (1/2 tsp)
Freshly ground pepper is stronger than pre-ground. Add it last so it does not settle at the bottom of the bowl.
1.5 l peanut or canola oil for frying (6 cups)
Peanut oil holds 175C (350F) without smoking. Canola is the neutral, cheaper alternative; never use olive oil for this.
Tips & Tricks
Dry the Chicken First
Pat each piece dry before brining so the buttermilk sticks and the brine is not diluted.
Rest the Dredge
Let coated nuggets sit 10 minutes before frying; the flour hydrates and the crust locks on.
Fry in Small Batches
Six to eight pieces at a time keeps the oil from dropping below 165C (330F).
Salt Immediately
Sprinkle fine salt within 30 seconds of lifting each batch from the oil so it adheres.
Pro Tips
Step-by-Step Instructions
1. Cut the chicken
Cut 900 g chicken breast into 3 cm pieces, trimming any sinew. Keep pieces uniform so they finish frying at the same time (uneven pieces overcook at the thin ends).
2. Brine the chicken
Whisk 240 ml pickle juice with 240 ml buttermilk and the egg in a bowl. Submerge the chicken, cover, and refrigerate 30 minutes minimum, or up to 12 hours (longer brining turns the meat mealy).
3. Mix the dredge
Whisk 250 g flour, 30 g cornstarch, 12 g powdered sugar, 8 g salt, 6 g paprika, 4 g garlic powder, and 2 g pepper in a wide dish. A wide, shallow dish lets you press flour on with one hand (deep bowls clump the coating).
4. Heat the oil
Pour 1.5 l oil into a heavy pot and heat to 175C (350F) on a thermometer. Hold that temperature; at 165C (330F) the crust turns pale and greasy, above 185C (365F) it browns before the center cooks.
5. Dredge the nuggets
Lift each piece from the brine, let it drip, and press it into the flour until fully coated. Shake off excess and set on a rack (excess flour burns and clouds the oil).
6. Rest the coating
Let the coated nuggets rest 10 minutes at room temperature. The flour absorbs surface moisture and forms a shell that will not flake off in the oil.
7. Fry the first batch
Lower 6 to 8 nuggets into the oil and fry 2 to 3 minutes, turning once. They are done when golden brown and the internal temperature reads 74C (165F) on an instant-read thermometer.
8. Drain and salt
Lift nuggets with a slotted spoon onto a wire rack and salt at once. Repeat with the remaining batches, letting the oil return to 175C (350F) between each (cold oil makes soggy crust).
9. Serve hot
Serve within 10 minutes with Chick-fil-A sauce or honey mustard. Nuggets held longer than 15 minutes lose their crunch as steam softens the crust.
Delicious Variations
Spicy Version
Add 4 g (1 tsp) cayenne to the dredge and 15 ml (1 tbsp) hot sauce to the brine.
Air Fryer Batch
Spray coated nuggets with oil and air fry at 200C (400F) for 10 minutes, flipping at 5 minutes.
Gluten-Free
Replace the flour with 250 g (2 cups) cup-for-cup gluten-free blend and keep the cornstarch.
How to Store Chick-fil-A Nuggets Copycat 🔥🔥
Refrigerator
Store cooled nuggets in an airtight container up to 3 days. Keep them in a single layer if possible so the crust does not crush.
Freezer
Freeze fried, cooled nuggets on a tray 1 hour, then bag up to 2 months. Reheat without thawing.
Reheating
Reheat at 190C (375F) on a rack for 8 to 10 minutes, or air fry at 180C (355F) for 5 minutes. Never microwave, which steams the crust soft.
Frequently Asked Questions
Q: What is Chick-fil-A's nugget breading made of?
The coating is flour, cornstarch, powdered sugar, salt, pepper, and a little paprika. The powdered sugar is the detail most copycat recipes miss, and it drives the fast browning.
Q: Why does Chick-fil-A brine chicken in pickle juice?
Pickle juice seasons the meat and tenderizes it through acid and salt. A 30-minute soak is enough for flavor, and overnight gives a stronger tang.
Q: Can I make these nuggets in an air fryer?
Yes, spray the coated nuggets with oil and air fry at 200C (400F) for 10 minutes. Flip them at the 5-minute mark and check the internal temperature reaches 74C (165F).
Q: How do I keep the breading from falling off?
Rest the coated nuggets 10 minutes before frying and keep the oil at 175C (350F). A cold pan or an over-wet piece is what makes the crust slide off.
Q: Can I use chicken thighs instead of breast?
Yes, boneless thighs work and stay juicier at high heat. Cut them to the same 3 cm size and fry 3 to 4 minutes to reach 74C (165F).
Weigh the flour, hold the oil at 175C (350F), and fry in small batches. Make a double batch and freeze half for a weekday lunch. Weigh, watch, repeat.
Chick-fil-A Nuggets Copycat 🔥🔥
Chick-fil-A nuggets copycat brings the pickle-juice brine and buttermilk double-dredge home for crispy, juicy bites in 50 minutes.
🧂 Ingredients
- 900 g boneless skinless chicken breast (about 2 large breasts)
- 240 ml dill pickle juice (1 cup)
- 240 ml buttermilk (1 cup)
- 1 large egg
- 250 g all-purpose flour (2 cups)
- 30 g cornstarch (1/4 cup)
- 12 g powdered sugar (1 tbsp)
- 8 g fine sea salt (1 1/2 tsp)
- 6 g smoked paprika (2 tsp)
- 4 g garlic powder (1 tsp)
- 2 g black pepper (1/2 tsp)
- 1.5 l peanut or canola oil for frying (6 cups)
📋 Instructions
- 1Cut the chicken — Cut 900 g chicken breast into 3 cm pieces, trimming any sinew. Keep pieces uniform so they finish frying at the same time (uneven pieces overcook at the thin ends).
- 2Brine the chicken — Whisk 240 ml pickle juice with 240 ml buttermilk and the egg in a bowl. Submerge the chicken, cover, and refrigerate 30 minutes minimum, or up to 12 hours (longer brining turns the meat mealy).
- 3Mix the dredge — Whisk 250 g flour, 30 g cornstarch, 12 g powdered sugar, 8 g salt, 6 g paprika, 4 g garlic powder, and 2 g pepper in a wide dish. A wide, shallow dish lets you press flour on with one hand (deep bowls clump the coating).
- 4Heat the oil — Pour 1.5 l oil into a heavy pot and heat to 175C (350F) on a thermometer. Hold that temperature; at 165C (330F) the crust turns pale and greasy, above 185C (365F) it browns before the center cooks.
- 5Dredge the nuggets — Lift each piece from the brine, let it drip, and press it into the flour until fully coated. Shake off excess and set on a rack (excess flour burns and clouds the oil).
- 6Rest the coating — Let the coated nuggets rest 10 minutes at room temperature. The flour absorbs surface moisture and forms a shell that will not flake off in the oil.
- 7Fry the first batch — Lower 6 to 8 nuggets into the oil and fry 2 to 3 minutes, turning once. They are done when golden brown and the internal temperature reads 74C (165F) on an instant-read thermometer.
- 8Drain and salt — Lift nuggets with a slotted spoon onto a wire rack and salt at once. Repeat with the remaining batches, letting the oil return to 175C (350F) between each (cold oil makes soggy crust).
- 9Serve hot — Serve within 10 minutes with Chick-fil-A sauce or honey mustard. Nuggets held longer than 15 minutes lose their crunch as steam softens the crust.
Tomasz writes precise, method-first recipes for breads, ferments, and slow braises, drawing on Polish and Central European home cooking. He cares about weights, temperatures, and timing, and explains the reason behind each step so cooks can repeat results. His angle is turning fussy techniques into clear, checkable instructions.
