1. Brine the Chicken (Key for Juiciness!)
In a bowl, mix chicken nuggets, pickle juice, and milk. Cover and refrigerate for 30 mins to 4 hours.
Drain and pat dry with paper towels.
2. Prep the Coating
In a shallow dish, whisk together flour, powdered sugar, paprika, garlic powder, salt, pepper, and celery salt.
In another bowl, mix ¼ cup milk with 2 tbsp of the dry mix to create a "glue."
3. Coat the Nuggets
Dip each nugget in the milk mixture, then roll in the flour mix.
Let rest on a rack for 5-10 mins (helps coating stick better).
4. Fry to Golden Perfection
Heat ½ inch of oil in a skillet to 350°F (175°C).
Fry nuggets in batches for 3-4 mins per side until golden. Don’t overcrowd!
Drain on a wire rack (keeps them crispy).
5. Serve Hot!
Enjoy with Chick-fil-A Sauce (mix mayo, mustard, honey, BBQ sauce + a dash of lemon juice) or your favorite dip!
Pro Tips for the Best Nuggets
🔥 Use peanut oil – It’s what Chick-fil-A uses for that authentic taste.
⏳ Don’t skip the brine – This ensures juicy, flavorful meat.
🍗 Cut uniform pieces – Ensures even cooking.
🔄 Double-dip for extra crunch – After first fry, coat again and refry for 1 min.
FAQs
❓ Can I bake these instead?
Yes! Bake at 400°F (200°C) for 15-18 mins, flipping halfway. Spray with oil for crispiness.
❓ What if I don’t have pickle juice?
Use ½ cup buttermilk + 1 tbsp salt for a similar tenderizing effect.
❓ How do I store leftovers?
Fridge: 3 days (reheat in air fryer or oven).
Freezer: 1 month (reheat from frozen in air fryer at 375°F for 8 mins).
❓ Why powdered sugar?
It mimics Chick-fil-A’s subtle sweetness—don’t skip it!
