Copycat Chick-fil-A Nuggets Recipe at Home

The Secret in the Soak

Let me tell you about the first time I made these nuggets. My grandson thought I had a secret magic trick. The secret is not magic. It is patience. You let the chicken take a milk and egg bath. This makes it so tender and juicy inside.

That little soak matters. It helps the crispy coating stick to the chicken. No one likes a coating that falls off. I still laugh at that first batch. I was so worried I would mess it up. But it turned out perfect.

Making the Magic Coat

Now for the crispy part. You mix flour with some spices. Here is the fun part. You add powdered sugar. I know, it sounds strange for chicken. But trust me. It gives that little hint of sweetness. It makes the crust golden brown.

Fun fact: The sugar doesn’t make it taste sweet. It just helps the crust get that beautiful color we all love. Isn’t that clever? What is your favorite dipping sauce? I am a honey mustard person myself.

Getting the Sizzle Just Right

The oil needs to be hot but not too hot. Think of a sunny day, not a desert. You want it around 350 degrees. If you see smoke, it is too hot. I use a thermometer. It takes the guesswork out.

This part matters because the right temperature cooks the chicken all the way through. It also makes the outside crispy, not greasy. Do you like using a thermometer, or do you test with a drop of water?

A Little Story from My Kitchen

My neighbor’s boy, Leo, would always ask for these. He said they were better than the ones from the big restaurant. His smile was worth every minute. Cooking for others is an act of love. It really is.

That is why this recipe matters. It is not just about copying a taste. It is about making memories at your own table. The smell fills the whole house. Doesn’t that smell amazing?

Keeping Them Warm and Crispy

You cannot cook all the nuggets at once. So, where do the first ones go? I put them on a rack in a warm oven. This keeps them crispy. If you leave them on a plate, they get soft.

This little trick makes all the difference. It means everyone gets hot, crispy nuggets at the same time. Do you have a special trick for keeping fried food crispy? I would love to hear it.

Ingredients:

Ingredient	Amount	Notes
Boneless skinless chicken breasts	1 ½ pounds	Cut into 1″ cubes
Milk or buttermilk	1 ½ cups
Large eggs	2
Salt	1 Tablespoon, divided
All-purpose flour	1 ½ cups
Powdered sugar	3 Tablespoons
Paprika	1 teaspoon
Ground black pepper	1 teaspoon
Canola oil or peanut oil	As needed	For frying

My Secret for Crispy Chicken Nuggets

I have always loved a good chicken nugget. The best ones are crispy outside and juicy inside. My grandson adores the ones from Chick-fil-A. So I decided to make our own version at home.

It took a few tries to get it just right. I learned a few tricks along the way. Now we make them together on lazy Saturdays. The kitchen fills with the most wonderful smell. Doesn’t that smell amazing?

Here is my step-by-step guide for you. Follow these simple steps for perfect nuggets every time. Let’s get our hands a little floury, shall we?

Step 1: Grab a large bowl. Whisk the milk, eggs, and 1 1/2 teaspoons of salt together. Cut your chicken into little bite-sized pieces. Plop all the chicken into the milky bowl. Let it take a nice, cozy bath for a while. This makes the chicken so tender. (A hard-learned tip: you can do this step hours ahead. Just pop the bowl in the fridge until you’re ready!).

Step 2: Now for the crispy coat. In another big bowl, mix the flour and powdered sugar. Add the paprika, pepper, and the rest of your salt. I still laugh at the powdered sugar. It’s our secret for that golden color and a hint of sweet. What’s your favorite secret kitchen ingredient? Share below!

Step 3: Pour about two inches of oil into a deep skillet. Heat it slowly over medium-high heat. You need a thermometer for this part. Wait until the oil reaches 350ºF. This is the perfect temperature for frying. If it gets too hot, your nuggets will burn. Just turn the heat down a little bit.

Step 4: Time to coat the chicken! Take a few pieces from the milk. Let the extra liquid drip off. Then roll them in the flour mixture. Make sure each piece gets a good, fluffy coat. Use tongs to keep your fingers clean. I love the sound of the flour clinging to the chicken.

Step 5: Carefully place your coated chicken into the hot oil. Do not crowd the pan. Cook for about 4 minutes. They should turn a beautiful golden brown. Use a slotted spoon to take them out. Let them rest on a cooling rack. I keep a warm oven ready to hold the first batch. This keeps them crispy while I cook the rest.

Cook Time: 20 minutes
Total Time: 40 minutes (plus marinating)
Yield: 6 servings
Category: Dinner, Snack

Three Fun Twists to Try

Once you master the basic recipe, you can get creative. I love adding little changes to keep things interesting. It feels like a new meal every time. Here are three of my favorite twists.

Spicy Kick: Add a teaspoon of cayenne pepper to the flour mix. It gives the nuggets a wonderful, warm zing.

Garlic Lover’s Dream: Mix a tablespoon of garlic powder into the flour. Your kitchen will smell like an Italian restaurant.

Extra Crunchy: Use panko breadcrumbs with the flour. They give the nuggets a super light and shattery crust.

Which one would you try first? Comment below!

The Perfect Plate

These nuggets are wonderful all on their own. But a good side dish makes the meal. I always serve them with waffle fries. It just feels right. A simple coleslaw is also a nice, cool contrast.

Do not forget the dipping sauces. We love honey mustard and barbecue sauce. My grandson always mixes his own special concoction. For a drink, I enjoy a tall glass of sweet iced tea. A cold root beer is also a fantastic pairing.

Which would you choose tonight?

Keeping Your Nuggets Crispy and Delicious

Let’s talk about storing these tasty nuggets. You can keep them in the fridge for a few days. Just place them in a covered container. For longer storage, the freezer is your friend. Lay them in a single layer on a baking sheet first. Once frozen, pop them into a freezer bag.

This stops them from sticking together. I learned this the hard way. I once had a giant nugget lump in my freezer. Reheating is key for that perfect crunch. Always use your oven or toaster oven. The microwave will make them soft.

Batch cooking saves so much time on busy days. Making a double batch means a future meal is ready. This matters because it makes weeknights less stressful. You deserve an easy, hot dinner. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Nugget Troubles

Sometimes the breading falls off the chicken. This happens if the oil is not hot enough. Make sure your oil reaches 350 degrees before adding chicken. I remember when my first batch turned out pale. The oil was too cold. A cooking thermometer is a big help here.

Another issue is a burnt outside and raw inside. Your heat is probably too high. Turn it down to keep the oil at 350 degrees. This matters because proper heat cooks food safely. It also gives you a golden, crispy crust. Your final result will taste so much better.

The coating can also get soggy. Do not crowd the pan. Cook in small batches. This gives each nugget enough space to fry nicely. Getting this right builds your cooking confidence. You will feel like a pro in the kitchen. Which of these problems have you run into before?

Your Nugget Questions, Answered

Q: Can I make these gluten-free? A: Yes. Just use your favorite gluten-free flour blend. It works just as well.

Q: Can I prepare them ahead of time? A: Absolutely. You can soak the chicken in the milk mixture for hours. This actually makes the chicken more tender.

Q: What if I don’t have powdered sugar? A: You can leave it out. The sugar adds a hint of sweetness. But the nuggets will still be good.

Q: Can I double the recipe? A: You sure can. Just use a bigger pot for frying. Or cook in more batches.

Q: Any extra tips? A: Letting the coated chicken sit for five minutes helps. The crust will stick better during frying. Fun fact: The milk and egg soak is called a brine. It keeps the chicken juicy. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this recipe. Cooking should be fun and full of flavor. Sharing food with family is one of life’s joys. I would love to see your creations.

It makes me so happy to see your kitchen wins. Show me your golden, crispy nuggets. Have you tried this recipe? Tag us on Pinterest! You can find me at Grace’s Kitchen Table. Happy cooking!

—Grace Ellington.