My copycat Chick-fil-A nuggets are healthier, tastier, and super easy to make – and don’t forget the honey mustard sauce!
The next time you’re craving your favorite nuggets and sauce, you can whip them up at home instead of going out. They’re healthier, more affordable, and you can feel much better about serving them to your family.
In all honesty, I’ve only had Chick-fil-A nuggets twice in my life, but they’re some of the best I’ve ever had, and I wanted to recreate them at home. Getting that authentic, Chick-fil-A taste was tricky, but I finally nailed it with pickle juice! Yep. Pickle juice. Any brand will do. You just want the juice.
Note that these must marinate for four hours, so plan accordingly. Don’t skip this step. It makes the nuggets infinitely better.
And let’s not forget the sauce. You’ll want to slam-dunk every nugget into it! It’s not your ordinary honey mustard. I use two different kinds of mustard for improved taste and a touch of vinegar to balcne out the sweet. Start with a smaller amount of honey and vinegar and add more to suit your tastes.
How to make Chick-fil-A nuggets at home:
- Make the sauce and set it aside. This allows time for the flavors to develop.
- Cut and marinate the chicken.
- Make the breading and add it to a Ziploc bag for easy coating.
- Coat the chicken and fry it up in a good quality cast iron skillet.
- Drain and serve with the sauce on the side.
Serve this with:
- Deviled Egg Dip
- Shrimp & Avocado Salad
- Fresh Corn Salad
- Easy Oven Roasted Broccoli
- Warm Red Cabbage Coleslaw
- Bacon & Tomato Bowtie Pasta Salad
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Chick-fil-A Nuggets & Honey Mustard Copycat Recipe
Honey Mustard Sauce
- 1/2 cup mayonnaise (I use avocado mayo)
- 3-4 tbsp honey
- 1 tbsp yellow mustard
- 1 tsp Dijon mustard
- 1-2 tsp apple cider vinegar
- 1 cup dill pickle juice
- 1 lb boneless skinless chicken breasts
- 1 large egg
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 2 tbsp powdered sugar
- 2 tsp salt
- 1 1/2 tsp pepper
- 1/2 tsp paprika
- Combine the sauce ingredients and set aside.
- Cut chicken into roughly 1" pieces and place in a zippered bag.
- Pour the pickle juice into the bag and marinate in the refrigerator for at least 4 hours.
- Mix together milk and egg in a large bowl.
- Drain pickle juice from the chicken and add to egg mixture.
- Toss to ensure all pieces are coated.
- Drain excess egg mixture.
- Heat oil on medium-high to about 375.
- In a zippered bag, add flour powdered sugar, paprika, salt, and pepper. Shake well.
- Add chicken to zippered bag and shake to coat.
- Cook chicken pieces in oil until crispy and browned (about 3 to 4 minutes).
- Drain on paper towels.
- Serve immediately with sauce!