Go Back
To make these tasty nuggets, you need a few key items: - 1 lb chicken breast, cut into bite-sized pieces - 1 cup buttermilk - 1 cup all-purpose flour These main ingredients create the base for your nuggets. The chicken provides protein, while the buttermilk helps tenderize the meat. The flour coats the nuggets and gives them a nice crunch. The right spices make these nuggets special. You will need: - 1 teaspoon salt - 1 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (optional) These spices add flavor and warmth. The cayenne pepper gives a little kick if you like some heat. Feel free to adjust the spices to suit your taste. Choosing the right oil is key for frying. I recommend using: - 1 cup peanut oil (or vegetable oil) Peanut oil has a high smoke point, which means it stays stable when heated. This helps the nuggets fry crispy. Vegetable oil is a good alternative if you prefer. Just make sure it can handle high heat. {{ingredient_image_2}} Start by cutting the chicken breast into bite-sized pieces. Place these pieces in a medium bowl. Pour 1 cup of buttermilk over the chicken. Make sure the chicken is fully submerged. Cover the bowl tightly and refrigerate for at least one hour. If you have time, marinate overnight. This makes the chicken tender and flavorful. While the chicken marinates, prepare the coating. In a shallow dish, mix 1 cup of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika. If you like some heat, add 1/2 teaspoon of cayenne pepper. Mix these dry ingredients well. This seasoned flour will give your nuggets a great flavor. Next, heat the oil in a large skillet or deep fryer. Pour in 1 cup of peanut or vegetable oil. Set the heat to medium-high. Use a kitchen thermometer to check the temperature. You want the oil to reach 350°F (175°C). This is the perfect temperature for frying and getting crispy nuggets. Once the chicken has marinated, remove it from the buttermilk. Let any excess liquid drip off, but don’t pat it dry. Take each piece of chicken and coat it in the seasoned flour. Make sure to cover each piece fully. Gently shake off any extra flour. This step is key to a crunchy crust. Carefully add the coated nuggets to the hot oil. Do this in small batches to avoid overcrowding. Fry each batch for about 3 to 4 minutes on each side. You want them golden brown and crispy. Check the internal temperature; it should be 165°F (75°C) to ensure they are fully cooked. After frying, use a slotted spoon to lift the nuggets out of the oil. Place them on a plate lined with paper towels. This helps absorb any excess oil. Let them rest for a moment. While the nuggets are still hot, sprinkle a little salt on top for extra flavor. Enjoy your crispy nuggets! Marinating chicken is key for juicy nuggets. Use buttermilk to tenderize the meat. Soak the chicken for at least one hour. For the best taste, marinate overnight. Cover the bowl to keep flavors in. This helps the spices stick better later. Frying needs the right oil temperature. Heat the oil to 350°F (175°C). A kitchen thermometer helps get this right. Fry in small batches to keep the oil hot. Overcrowding can lead to soggy nuggets. Cook them for 3-4 minutes on each side. Look for a golden brown color as a sign they are done. Seasoning gives your nuggets extra flavor. Use a mix of spices in the flour. I suggest salt, black pepper, garlic powder, onion powder, and paprika. For a kick, add cayenne pepper. Adjust the spices to fit your taste. This will make your nuggets stand out. Don’t forget to sprinkle a bit of salt after frying for a final touch! Pro Tips Marinating is Key: Allowing the chicken to marinate in buttermilk for at least an hour enhances tenderness and flavor, making your nuggets irresistibly juicy. Temperature Matters: Ensure the oil is hot enough (350°F) before frying. This will create a crispy exterior while keeping the chicken moist and tender inside. Don’t Overcrowd the Pan: Fry the chicken nuggets in batches to avoid lowering the oil temperature, which can result in soggy nuggets instead of crispy ones. Rest and Season: Let the fried nuggets rest on paper towels for a moment to absorb excess oil, and sprinkle with additional salt for enhanced flavor right after frying. {{image_4}} You can easily spice up your chicken nuggets. Just add more cayenne pepper to the flour mix. Start with one teaspoon for a real kick. You can also use hot sauce in the buttermilk. This adds a tangy flavor and heat. Adjust the spice level to fit your taste. You can make these nuggets gluten-free. Swap all-purpose flour with gluten-free flour. Check the brand for best results. You can also use crushed cornflakes for an extra crunch. Just ensure that your chicken broth is gluten-free as well. If you want a healthier option, bake the nuggets instead of frying. Preheat your oven to 400°F (200°C). Coat the chicken as usual, then place the nuggets on a baking sheet. Use parchment paper for easy cleanup. Bake for 15-20 minutes, flipping halfway through. They should be golden brown and reach an internal temperature of 165°F (75°C). Enjoy all the flavor with less oil! To store leftover nuggets, let them cool completely. Place them in an airtight container. Keep the container in the fridge. These nuggets stay fresh for up to three days. If you want to keep them longer, consider freezing. When it's time to eat your nuggets again, reheating is key. Preheat your oven to 400°F (200°C). Place the nuggets on a baking sheet in a single layer. Bake for about 10-12 minutes. This method helps them regain their crispiness. Avoid using the microwave, as it can make them soggy. For freezing, arrange the cooled nuggets in a single layer on a baking sheet. Freeze them until solid, about 1-2 hours. Once frozen, transfer them to a freezer bag. Squeeze out excess air and seal it tightly. They can stay in the freezer for up to three months. To thaw, move them to the fridge overnight before reheating. Marinate the chicken for at least 1 hour. For the best flavor and tenderness, I recommend marinating overnight. The buttermilk helps to break down the proteins in the chicken, making it juicy. Yes, you can use different oils. Peanut oil is great for frying due to its high smoke point. Vegetable oil or canola oil also works well. Just avoid oils with low smoke points, like olive oil. These nuggets taste amazing with many sauces. Honey mustard and barbecue sauce are favorites. You could also try ranch dressing or sweet and sour sauce for variety. When frying larger batches, cook in smaller groups. This keeps the oil hot. If you overcrowd the pan, the nuggets may cook unevenly. Each batch should still take about 3-4 minutes per side. Yes, you can prepare these nuggets ahead of time. After frying, let them cool and store in the fridge. Reheat in the oven for a few minutes to keep them crispy. You learned how to make copycat Chick-fil-A nuggets. We covered ingredients, marinating, and frying techniques. I also shared tips for getting those nuggets just right. You now know variations, storage, and reheating best practices. These nuggets are sure to impress anyone. Enjoy trying different spices and dips for fun twists. Happy cooking!

Crispy Chick-fil-A Style Nuggets

Deliciously crispy chicken nuggets marinated in buttermilk and coated with seasoned flour.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional for a spicy kick)
  • 1 cup peanut oil (or vegetable oil) for frying

Instructions
 

  • In a medium bowl, immerse the chicken pieces in buttermilk. Cover and refrigerate for at least 1 hour, or overnight for the best tenderizing effect and flavor infusion.
  • In a shallow dish, combine flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix thoroughly to create a seasoned flour mixture that will coat the chicken nuggets.
  • In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a kitchen thermometer for accuracy for a perfectly crispy fry.
  • Remove the chicken pieces from the buttermilk, allowing any excess liquid to drip off—do not pat dry. Dredge each piece in the seasoned flour, ensuring a complete and even coating, then gently shake off any excess flour.
  • Carefully place the coated chicken nuggets into the hot oil in batches, avoiding overcrowding, which can lower the oil temperature. Fry for approximately 3-4 minutes per side, or until the nuggets are golden brown and crispy, with an internal temperature of 165°F (75°C).
  • Using a slotted spoon, transfer the cooked nuggets to a plate lined with paper towels to absorb excess oil. Allow them to rest for a moment.
  • While the nuggets are still hot, sprinkle lightly with additional salt if desired for enhanced flavor.

Notes

For a spicy kick, add cayenne pepper to the flour mixture.
Keyword chicken, fried, nuggets