Chick-fil-a Nuggets Tray Recipe
Chicken nuggets served with your choice of sauce.
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Ingredients
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Nuggets
Sauces (choose or provide multiple)
Garnish and Serving
Method
Nuggets
Prep the chicken
Cut the chicken breasts into roughly 1-inch bite-size pieces (about nugget size). Aim for uniform pieces so they cook evenly — target roughly 6 cups of diced chicken for a tray serving ~8–10 people.
Brine
Place the diced chicken in a bowl and pour 1 cup pickle juice over it. Cover and refrigerate for 30 minutes to 1 hour. The pickle juice adds a subtle tang and tenderizes the meat.
Set up dredging station
In a shallow bowl or wide container whisk together 1 cup milk and 2 large eggs until smooth. In a separate wide bowl combine 2 cups all-purpose flour, 2 tbs powdered sugar, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika. Mix well to distribute spices evenly.
Coat the nuggets
Drain the chicken from the pickle juice and pat pieces dry with paper towels. Working in batches, dip chicken pieces into the egg-milk mixture, letting excess drip off, then transfer to the flour mixture. Press the flour onto each piece to build a good coating. For an extra-crispy finish, double-dip: return coated pieces to the egg-milk briefly then re-coat in flour.
Heat the oil
In a deep heavy skillet or Dutch oven, add enough vegetable oil to reach about 2 inches deep (approximately 48–64 fl oz depending on pot size). Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small bit of batter — it should sizzle immediately and slowly brown.
Fry the nuggets
Fry the coated chicken in batches so pieces don't crowd the pan. Fry each batch 3–4 minutes, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer finished nuggets to a wire rack set over a sheet pan or to paper towels to drain. Keep cooked nuggets warm in a 200°F (95°C) oven while you finish remaining batches.
Finish
When all batches are cooked, let nuggets rest 2–3 minutes so coating firms and juices redistribute. Sprinkle with a light pinch of salt if desired.
Sauces (choose or provide multiple)
Prepare sauces
If using store-bought sauces, portion into serving cups. To make a Chick-fil-A-style sauce at home: whisk together 1/2 cup mayonnaise, 1/4 cup honey, 2 tbs yellow mustard, and 1 tbs BBQ sauce (adjust to taste). For honey mustard: mix 1/2 cup mayonnaise, 3 tbs honey, 2 tbs Dijon or yellow mustard. For ranch: use store-bought or whisk 1/2 cup mayonnaise, 1/4 cup buttermilk, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper to taste.
Portioning for a tray
For a tray serving ~8–10 people, fill 4–6 small dipping cups (~2 oz each) with a variety of sauces. Alternatively, serve 1–2 large ramekins per tray and place on a corner of the tray.
Garnish and Serving