Copy Cat Chick-fil-a Nuggets & Sauce

Last week we tried this recipe and LOVED it! It is as close as you can get of the real thing without actually going to Chick-fil-a. For us that is a miracle since the closest one is about 30 minutes away.

I will give you the recipe I worked off of and put notes of what I did different or added.

This original recipe serves 2. Other than the chicken breasts, I doubled all the ingredients below.

Chick-fil-a Copy Cat Nuggets
Ingredients:
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
I used a little over 2lbs of chicken tenderloins and it was enough to have left overs with 3 people eating it.
3/4 cup milk
1/4 cup dill pickle juice
2 tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (I used regular vegetable oil)

Directions:
1. Whisk together eggs, milk, and pickle juice. Pour into large ziplock bag or bowl. Add cut chicken pieces and marinate in fridge for 2 - 4 hours (We did it about 2.5 hrs)
2. Combine flower, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half of the oil in a large skillet or dutch oven over medium0high heat. Test the oil by dropping a bit of flower into the mixture. If it sizzles it is ready, if it pops, lower the temp a bit.
4. Gently place the chicken into the oil. Do this in two batches, as you do not want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and cook for 3-4 more minutes. Remove to a paper towel lined plate. Heat the remaining oil and continue with other half of chicken.


Honey Mustard Dipping Sauce
1/2 cup plain greek yogurt (we used plain yogurt)
1 1/2 tablespoons yellow mustard
1 tablespoon dijon mustard
2 tablespoons honey
Smoky BBQ Sauce to taste (approximately 2 table spoons)

Mix together all ingredients, taste as you mix for desired taste.
Serve with hot chicken bites.

Note: For our chicken we had two pans going simultaneously to help out. When a batch was finished we put them in a baking pan in the oven at about 200 so they stay warm and crispy until ready.