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Copycat Chick-fil-A Nuggets

This copycat Chick-fil-A Chicken Nuggets Recipe tastes just like the real thing! This #recipe will save you time and money! #CFA #ChickfilA

Copycat Chick-fil-A Nuggets taste just like the real thing. I am in love with this easy recipe for dinner!  We love to eat at Chick-fil-A but now we won’t have to spend as much money because now we can just eat at home instead.  Chick-fil-A uses Peanut Oil to fry their nuggets.  It is worth the investment if you want them to taste just like the real thing or you can use another oil of choice :-)

Some readers say that Chick-fil-A brines their nuggets in pickle juice (dill) and some don’t agree.  You can can always give it a try both ways and see what you think.  We do not brine our nuggets and they taste amazing! We have also asked our local Chick-fil-A and they do not brine their nuggets. Many readers have asked and this is the Cast Iron Skillet that we use.

When I make these for lunch or dinner I also make this copycat Chick-fil-A Sauce and Chick-fil-A Lemonade Recipe.

This copycat Chick-fil-A Chicken Nuggets Recipe tastes just like the real thing! This #recipe will save you time and money! #CFA #ChickfilA

Be sure to “PIN” this great recipe so you will have it when you are ready to make it. Please follow us on Pinterest and enjoy hundreds of recipes, crafts, party planning ideas, gardening, DIY and more.

4.1 from 9 reviews
Copycat Chick-fil-A Nuggets
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large egg
  • 1 cup milk
  • 1 lb. skinless and boneless chicken breasts
  • 1¼ cup flour
  • 2 Tbsp powdered sugar
  • 2 tsp salt
  • 1 tsp pepper
  • ½ tsp chili powder
  • peanut or canola oil for frying
  1. In a large bowl whisk milk and egg together.
  2. Place chicken on counter and cut into cubed bite size pieces; trim any fat that you may see.
  3. Put the chicken in the milk mixture and mix so that all is coated and place in refrigerator for at least 30 minutes.
  4. In another large bowl combine the dry ingredients listed above and stir
  5. In cast iron pot or sauce pan pour in oil so that its at least an inch deep on med/high heat.
  6. Remove the chicken from refrigerator and place about 8 pieces in milk mixture and then into the flour mixture.
  7. Make sure all the chicken is coated with the flour and then place into the hot oil.
  8. Cook each side for at least 2-3 minutes or until golden brown (You want to make sure that chicken is no longer pink so you can cut one piece to test it out).
  9. Place the chicken on some paper towels to soak up any oil.
  10. Repeat the same steps with the rest of the chicken and serve.


Copycat Chick-fil-A Recipes:

Chick-fil-A Sauce 

Chick-fil-A Lemonade Recipe

Chick-fil-A Nuggets

Chick-fil-A Polynesian Sauce

Chick-fil-A Chicken Salad

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  1. says

    Who doen’t love a Chick Fil A Chicken Nugget, these look delicious. Thanks for sharing with Full Plate Thursday and hope you are having a great weekend!
    Miz Helen

  2. Desirae says

    I was excited to make these for dinner tonight but ran out of time. Could you add the 30 minutes in the fridge to the prep time at the top please? Looks like mine will be waiting a full day!

  3. Lea says

    Can I offer a variation? My husband worked at a chickfila in college and told me peanut oil was used for the chicken… Not canola. They had canola for the fries tho.

  4. says

    I made these tonight and they were great! I used the peanut oil like Chic-Fil-A does. With the CFA sauce, they tasted just like the real thing. Thanks for posting!

  5. Amy says

    Chick-Fil-A does not use pickle juice. I don’t know why everyone thinks this. I was a kitchen manager there for 10 years.

    • Mike Smith says

      Agreed Amy. I made chicken nuggets at Chick Fil A for several years. Chicken went from milk wash (where it didn’t marinate more than a few minutes) directly into the breading mixture. No pickle juice involved.

      • J says

        where does the chicken come from before it goes into the milk wash? i’ve done the pickle brine and it’s spot on with the chicken flavor from CFA

        • BethB says

          When I worked there, many years ago, there was pickle juice in the brine for the strips, not the nuggets. It definitely wasn’t the only ingredient, and I don’t remember anything else that was in the strip brine. The nuggets, however, are chunks of breast meat cut into bite sized pieces, dunked in the milkwash, then the flour mixture, then into a pressure fryer with peanut oil. This was 18 years ago though, so the pickle juice for the strips may have changed. I will definitely try this recipe at home, Chik-Fil-A always had the best nuggets!

  6. Amy says

    I made these and they taste nothing like chic fila… They were good but bland… When I researched it it’s kissing marinating in pickle juice

    • Melissa@StockpilingMoms says

      Some say they use a pickle brine and some say not – however these taste just like the real thing to me!

  7. says

    I made these tonight. I was bummed that the didn’t turn out like yours. They were not as crispy as yours. I did everything you did but I used Vegetable oil. Maybe if I used peanut oil they would have been crispier. I will say they tasted wonderful. My kids, husband and I scarfed them down.

    • Melissa@StockpilingMoms says

      You should use peanut or canola oil – did you make sure to drain them well on paper towels? Another idea is to put them in the oven after they fry for a couple of minutes.

      • says

        yes I did drain them well on paper towels. I don’t think putting them in the oven would have made them crispier. I think I will try the oil change and see if that helps. I noticed others pins had the same result so maybe it was the temp of the oil. The meat was very juicy and the crust was very tasty. Thanks for replying.

  8. Kathryn says

    I worked at Chickfila for awhile. They do not brine their chicken in pickle juice. The chicken is placed in a milk wash then dry mix before being pressure cooked in peanut oil. I can’t tell you everything that goes into the milk wash and dry mix because the recipe isn’t listed in the containers for these items. But the key to Chickfila’s taste is the pressure cooking and the peanut oil.

  9. Olivia says

    Made these the other night & tasted just like the real thing (besides the one I burned)! Boyfriend loved them as well! Planning to cook it again.

  10. Eleanor says

    You will get a closure texture if you use breadcrumbs instead of flour. Otherwise you are very close in nailing it. I have come as close as I am going to get and changing to breadcrumbs made quite a difference. Even a blend of breadcrumbs and flour is better.

  11. md Kennedy says

    Tomorrow we are having a “bad” food day – fried chicken fingers and butter-fried potatoes. I am going to use your recipe for the chicken – thanks!

  12. Joann says

    I was wandering if you have ever tried “deep frying” these? They look delicious, and can’t wait to make these and the sauce. Love that sauce and I agree with you I could bathe in this also :) :). Thanks so much for posting both recipes (sauce and nuggets).

  13. Brandy says

    When I worked a CFA, years ago, the grilled chicken and the chicken strips were brined in a mixture of pickle juice, water, and seasoning.

  14. Tyler says

    I am confused by Step 3. Am I supposed to remove the chicken from the milk mixture and then put it in the fridge or am I marinating the chicken in milk mixture? Thanks!

    • Melissa@StockpilingMoms says

      We haven’t deep fried them. They are not deep fried at CFA they are pressure-cooked in 100% refined peanut oil.

  15. Ginnie says

    I worked at Chick-fil-A 20 years ago. The grilled chicken and the strips were marinated in pickel juice! The filets and nuggets were soaked in milk wash and then put into flour mixture!

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