This copycat Chick Fil A nuggets recipe lets you skip the drive-thru and enjoy the crispy, juicy classic at home. Kid-approved and spot-on in flavor, just add your favorite dipping sauce and sides!
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If you love fried chicken, don’t miss this Southern crispy fried chicken recipe, a fried chicken sandwich with Chick-Fil-A sauce, these Parmesan chicken bites, and this fried chicken tenders recipe, too!
My favorite nuggets & they’re kid approved! I have tried A BUNCH of nugget recipes and they have all been good. But these Chick-fil-A copycats are standouts.
– Sandra
If my kids get a vote, they will almost always request Chick-Fil-A when I offer a restaurant meal. The only problem is that the nearest Chik-Fil-A is more than 30 minutes away. That’s why I set my mind to recreating their favorite chicken nuggets at home for a special treat whenever the craving strikes. When we finally landed on the perfect recipe, the boys approved and promised that this homemade version is indiscernible from its restaurant counterpart!
A Kid-Approved Copycat Chick Fil A Nugget Recipe
Chick-Fil-A’s nuggets are a little bit different from other fast food chicken nuggets. In general, they’re smaller than most, they have a slightly sweet flavor that you don’t get with other nuggets, and the meat stays very tender and juicy. Rumor has it that the restaurant’s nuggets start in a pickle juice brine, which tenderizes the meat, keeps it juicy, and infuses the chicken with tangy, acidic flavor. There’s also a great savory note (perhaps from garlic powder and/or onion powder) that nicely balances the sweetness in the breading.
Another key to creating this copycat Chick Fil A nugget recipe is in the size. The restaurant’s nuggets are bite-sized pieces of boneless chicken breast, brined, seasoned, breaded, and cooked in 100% peanut oil. In order to achieve the same taste at home, we start with the same basic ingredients and technique.
Ingredient Notes and Tips for Success
- For an authentic Chick Fil A nugget recipe, you’ll definitely need to start with boneless skinless chicken breasts (or use white meat chicken tenderloins).
- All-purpose flour and plain breadcrumbs form the base of the breading. I don’t recommend using panko breadcrumbs here, because the panko is more coarse and crunchy than a typical Chick-Fil-A recipe.
- It might sound odd, but powdered sugar is the secret ingredient that’s key for that authentic restaurant taste. Don’t skip it!
- Baking powder is a leavening agent that raises the pH level of the chicken, breaking down the peptide bonds and jumpstarting the browning process so that the nuggets get even crispier. Another essential component in this dish.
- I use peanut oil (just like the restaurant), but another neutral oil like vegetable oil, canola oil, or vegetable shortening will all work well for fried chicken nuggets. I like peanut oil because it’s affordable, it has a high smoke point, and it will not flavor your meat. So long as you don’t smoke the oil or use it to fry fish, it’s fine to strain the oil, refrigerate it, and reuse it up to 3 times.
How to Make Chick Fil A Nuggets
This easy meal only requires a few minutes of prep and a few minutes in the hot oil. I use a deep fryer because it’s easy — no need to adjust the heat to maintain the oil temperature, and no need to flip the nuggets as they cook. That said, a Dutch oven or a deep skillet also works well!
- Brine the chicken in the pickle juice and milk for at least 15-20 minutes, or up to 24 hours. You can do this in a large gallon-size Ziploc bag, or in a bowl.
- Add the egg to the chicken and brine, then stir to combine.
- Combine the breading ingredients in a shallow dish.
- Remove the chicken from the egg and brine mixture, shaking off any excess. Dredge in the flour mixture. Place the breaded chicken pieces on a wire rack to dry for at least 5-10 minutes. This will help the breading adhere to the meat when it cooks.
- Working in batches, fry the chicken nuggets in at least 1 ½ inches of peanut oil that’s heated to 360°F. The nuggets are done when they’re a deep golden brown, about 3 – 3 ½ minutes total. To ensure crispy chicken nuggets, keep the temperature of your oil at a steady 350°F – 360°F. If the oil is too cool, the chicken will absorb the oil and have a soggy texture.
- Use tongs to transfer the chicken to a baking sheet to drain and season with a little bit more salt while it’s still warm. Repeat frying the remaining chicken nuggets.
Serving Suggestions
This Chick-Fil-A nugget recipe is delicious alongside your favorite dipping sauce, such as ketchup, barbecue sauce, honey mustard sauce, or ranch dressing (even yellow mustard and mayo are delicious). If you want to be really authentic, serve them with Polynesian sauce or Chick-Fil-A sauce!
Just like a the restaurant, you don’t want to forget freshly-squeezed lemonade or sweet tea and your favorite sides, too. For instance, offer the nuggets with waffle fries, a traditional coleslaw recipe, creamy baked mac and cheese, flaky biscuits, cowboy baked beans, fruit salad, Arkansas green beans, or Southern-style green beans. Then, add an Orange Julius recipe for dessert!
I can always depend on The Seasoned Mom for ideas and recipes that truly are wonderful! A family favorite!!
– Grace
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chick Fil A Nuggets
Ingredients
- 2 lbs. boneless, skinless chicken breasts or chicken tenderloins, cut into 1-inch pieces
- 1 cup milk
- ½ cup dill pickle juice
- 2 large eggs, lightly beaten
- Peanut oil or vegetable oil, for frying
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 3 tablespoons powdered sugar
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons baking powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- For serving: ketchup, honey mustard, Chick-Fil-A sauce, Polynesian sauce
Instructions
- In a large Ziploc bag or in a large bowl, combine the chicken, milk, and pickle juice. Toss to combine, and then refrigerate for at least 15 minutes or up to 24 hours. Add the eggs to the chicken mixture. Stir to combine.
- Place the flour, breadcrumbs, powdered sugar, salt, garlic powder, paprika, baking powder, onion powder, and black pepper in a dish.
- Pour oil to a depth of at least 1 ½ inches in a Dutch oven or deep fryer. Heat the oil over high heat until it reaches 360°F. Use a deep-fry thermometer to make sure that the oil reaches and stays at a consistent temperature of 350°F – 360°F. If you don't have a thermometer, no problem! Instead, when the oil is hot (but not smoking), add a drop of water to the pan — if it sizzles, the oil is hot enough for the chicken.
- Remove the chicken from the egg mixture, shaking off any excess. Dredge in the flour mixture, shaking off any excess. Let the chicken pieces dry on wire racks for 5-10 minutes.
- Working in batches, fry the chicken until it’s a deep golden brown, about 3 – 3 ½ minutes total (flipping halfway through if it’s not in a deep fryer). Adjust the heat to maintain an oil temperature of 350°F – 360°F. Don't overcrowd the pan with too many pieces at once (which will bring down the temperature). Transfer the chicken to a baking sheet and sprinkle with a little more salt.
Notes
Nutrition
Preparation and Storage Tips
Fried chicken nuggets are best when they’re warm, fresh, and crispy. Leftovers will keep in the fridge for 2 to 3 days; however, they will not be quite as crisp when reheated. The cooked chicken nuggets can also be frozen for up to 3 months. Let the chicken cool completely before packaging in an airtight container and storing in the freezer. You do not need to defrost them before reheating.
How to Reheat: Preheat your oven to 400°F. Meanwhile, place the nuggets on a baking sheet. Next, reheat the chicken nuggets until the breading feels hot and very crispy, about 7-10 minutes for room temperature chicken nuggets or 15-20 minutes for frozen chicken nuggets (flip halfway through).
Recipe Variations
- Spicy: Add hot sauce to the pickle brine and a dash (or more) of cayenne to the seasoned flour.
- Chicken Strips: Instead of cutting the chicken into nugget shapes, use whole chicken tenderloins or cut the chicken breast into long thin strips. Follow the same preparation, but cook the tenders for about 3-4 minutes per side.
- Baked: Place the breaded chicken nuggets on a rimmed baking sheet. Spritz the nuggets with oil or cooking spray (to help them brown). Bake at 400°F for about 15-20 minutes, flipping halfway through.
- Deep fry: If you have a deep fryer, heat the oil to 360°F and deep fry the chicken nuggets for a total of about 3 – 3 ½ minutes, or until they’re golden brown. You don’t have to flip them halfway through.
- Air Fryer: Preheat the air fryer to 375°F. Spray the basket with cooking spray. Arrange the breaded chicken pieces in a single layer in the air fryer basket, working in batches if necessary. Lightly spray the tops of the nuggets with oil or cooking spray. Air fry for 5–6 minutes, flip, spray again, and air fry another 5–6 minutes until golden and crisp. The total cook time will vary depending on your air fryer, but they should reach an internal temperature of 165°F.
More Chicken Nugget Recipes to Try
Goldfish Baked Chicken Nuggets
30 minutes mins
Homemade Chicken Nuggets
35 minutes mins
Parmesan Chicken Bites
30 minutes mins
Originally published in September, 2022, this post was updated in June, 2025.
The recipe says to put them on a baking sheet to stay warm, not a wire rack. Won’t the bottoms get soft on a baking sheet? And are you lining the baking sheet with parchment paper?
No, actually the bottoms don’t get soft on the baking sheet. You can certainly move them to wire racks if you prefer; just don’t put them on paper towels to drain. I’ve found that the paper towels actually create more steam and soften the nuggets. 🙂
I can always depend on The Seasoned Mom for ideas and recipes that truly are wonderful! A family favorite!!
Thank you so much, Grace!
My favorite nuggets & they’re kid approved! I have tried A BUNCH of nugget recipes and they have all been good. But these Chick-fil-A copycats are standouts.
This made our day. Thank you, Sandra! We’re so glad you enjoyed them.
Could I make these in an air fryer ?
Hi Bonnie, we haven’t tested this recipe with an air fryer and can’t guarantee your results if you do, but we think it would work. We’d. love to know how it goes if you try it out!