The Pioneer Woman Tasty Kitchen
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Copycat Chick-Fil-A Nuggets & Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

5

Description

Kill your Chick-Fil-A cravings by making them at home!

Ingredients

  • FOR THE SAUCE:
  • ½ cups Mayonnaise
  • 2 Tablespoons Mustard
  • ½ teaspoons Garlic Powder
  • 1 Tablespoon Vinegar
  • 2 Tablespoons Honey
  • Salt And Pepper, to taste
  • FOR THE CHICKEN NUGGETS:
  • 14 ounces, fluid Peanut Or Canola Oil For Frying
  • 2-½ cups Flour
  • ¼ cups Powdered Sugar
  • 4 teaspoons Salt
  • 3 teaspoons Pepper
  • 1 teaspoon Paprika
  • 8  Chicken Tenderloins

Preparation

1. In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.
2. In a large Dutch oven or stockpot, heat up the oil over medium-high heat to 375 F (see note below).
3. While the oil is heating, in a gallon-sized Ziploc bag, combine flour, sugar, salt, pepper and paprika. Seal it and shake to combine well.
4. Throw the chicken bites into the Ziploc bag, close it, and shake until all are coated well.
5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place them on a clean plate.
6. Before you start frying, prepare a plate by lining it with sheets of paper towels. You’ll use this to drain the nuggets after frying. Set it next to your stovetop.
7. When ready, place about 10-12 nuggets in the oil and let them cook for about 5 minutes (but it also depends on the size of your nuggets).
8. Remove nuggets from oil with a spider strainer or slotted spoon and set on the lined plate to drain. Continue until all nuggets have been cooked.
9. Serve hot with dipping sauce and/or ketchup.

Julie’s notes: If you don’t have a thermometer for the oil, you can test the oil by dropping a small piece of chicken or batter into the oil and if it sinks and floats to the top with swift speed, the oil is just right. If it sinks and takes forever to come to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.

Barely adapted from Pennies on a Platter & Life’s Ambrosia

One Comment

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Avatar of The Dashing Chic

The Dashing Chic on 3.10.2012

i just might make this tomorrow :) not sure, but maybe! it looks delicious

One Review

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Avatar of Cookie Rookie

Cookie Rookie on 11.5.2012

Amazingly good!! Thanks for the recipe.

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