This is a copycat recipe for the chicken nuggets from Chick-fil-A restaurant. Unfortunately, living in the Upper Peninsula of Michigan, we do not have a Chick-fil-A around here so I cannot comment on how close this recipe is to the actual dish. The chicken is first marinated in a mixture of dill pickle juice and milk, then dipped in egg and milk and then breaded in a flour mixture. The chicken nuggets can be cooked in the pan or fried in the deep-fryer. They are served with a homemade honey mustard sauce which is a combination of mayonnaise, yellow mustard, Dijon mustard, and lemon juice. Enjoy.
- 1lb boneless skinless chicken breasts (cut into 1 inch cubes)
- 1 cup dill pickle juice
- 1 ½ cups milk divided
- 1 cup peanut oil
- 1 large egg
- 1 ¼ cups all-purpose flour
- 1 tablespoon confectioners’ sugar
- salt and ground black pepper (to taste)
- Honey Mustard-
- ¼ cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- To prepare the honey mustard sauce—in a small bowl whisk together mayonnaise, honey, mustard, Dijon mustard, and lemon juice. Set aside.
- In a large bowl combine the cubed chicken, pickle juice and ½ cup of milk. Cover and refrigerate for at least 30 minutes. Drain well.
- In a large bowl whisk together the remaining 1 cup of milk and egg. Stir in chicken and gentle toss to combine. Drain any excess milk mixture.
- In a gallon size Ziploc bag or large bowl combine the chicken, flour and confectioners’ sugar. Season with salt and pepper to taste. Mix until the chicken is well coated.
- Heat peanut oil in a large skillet over medium-high heat (or use a deep-fryer). Working in batches, add the chicken to the skillet and cook until evenly coated and crispy and fully cooked (the internal temperature has reached 165 degrees F). Transfer to a plate lined with paper towels to drain. Serve immediately right honey mustard.