Copycat Chick-fil-A Nuggets Recipe

Ingredients

Scaled for your household (40 portions) · original serves 40

• Chicken breast4 lb
• Butter2 cup
• Salt3 tsp
  Original recipe breakdown · used in multiple steps

  • 2 teaspoons salt
  • 1 teaspoon salt
• Msg (optional)2 tsp
  Original recipe breakdown · used in multiple steps

  • 1 teaspoon MSG (optional)
  • 1 teaspoon MSG (optional)
• Eggs1
• To 4 Cups Peanut Oil2 cup
• Plain flour1½ cup
• Powdered Sugar2 tbsp
• Paprika2 tsp
• Black Pepper1 tsp
• Bicarbonate of soda½ tsp

Method

1. 1

   Cut 4 boneless skinless chicken breast into 1-inch cubes (nugget-sized pieces). in a roomy mixing bowl, whisk together 2 cups milk or buttermilk, 1 large egg, 2 teaspoons salt,; then 1 teaspoon MSG (if using). stir in in nugget pieces and toss to coat. put the lid on and refrigerate 30 minutes, or up to 2 hours.

2. 2

   When ready to cook, pour enough peanut oil (2 to 4 cups peanut oil) into a large skillet to put the lid on the bottom with 2 inches of oil. Heat oil to 350℉ (175℃); then monitor temperature during frying.

3. 3

   In a shallow bowl or gallon-sized resealable plastic bag, mix together 1 1/2 cups all-purpose flour, 2 tablespoons powdered sugar, 2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon MSG (optional),; then 1/2 teaspoon baking soda to make the dredging mixture.

4. 4

   At this stage, remove the chicken pieces from the marinade and let excess liquid drip off.

5. 5

   At this stage, working in small batches, toss chicken pieces in the dredging mixture until fully coated. Place coated pieces on a wire rack until ready to fry.

6. 6

   Fry chicken in small batches for 4 to 5 minutes, or until well browned; then the internal temperature reaches 165℉ (74℃). Use a slotted spoon or tongs to transfer the nuggets to a plate lined with paper towels to drain.Serve hot.