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Chick-fil-A Nuggets Recipe

Chick-fil-A Nuggets
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.

Chick-fil-A Nuggets
Chick-fil-A Nuggets

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Chick-fil-A Nuggets Recipe

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  • Total Time: 30 minutes
  • Yield: 4 Servings 1x


  • 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


  1. To prepare the honey mustard sauce—in a small bowl whisk together mayonnaise, honey, mustard, Dijon mustard, and lemon juice. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Friday 26th of June 2015

From what I have heard, the key is pressure frying.