Copycat Chick-fil-A Nuggets with Honey Mustard Dipping Sauce are just as good as the real thing. Enjoy this delicious take-out-fake-out chicken dinner at home!
When you’re gluten free, most fast food restaurants are a hard no.
Except Chick-fil-A coming in clutch with waffle fries and grilled chicken nuggets!
When you’re craving crunch and a taste of traditional chicken nuggets though, you will not believe how delicious and simple copycat Chick-fil-A Nuggets with Honey Mustard Dipping Sauce are. Skip the drive-thru for this homemade version you can make right at home!
Start by cutting a couple large chicken breasts into bite sized pieces then season with salt and pepper and place them inside a medium-sized bowl or gallon-size Ziplock bag.
To the bag add a marinade consisting of milk (any kind), an egg, and pickle juice.
Yes, pickle juice! I once heard that the key to Chick-fil-A’s signature chicken nugget flavor that it’s injected with pickle juice. Who’s to say if that’s true but either way, the addition of pickle juice to the marinade will impart juiciness and flavor to the chicken nuggets — and that’s definitely not a bad thing!
Let the chicken marinate in the mixture for 2-4 hours in the fridge.
When it’s time to cook the chicken, combine gluten free flour (or all-purpose flour if not gluten free) to another gallon-size Ziplock bag with powdered sugar, salt, and pepper then seal and shake to combine.
Transfer the chicken pieces into the mixture with tongs then seal and shake the bag again to evenly coat the chicken pieces.
Next heat peanut oil, which is what Chick-fil-A uses to fry all their foods, in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. If you don’t have peanut oil, vegetable or canola oil will work great.
Test the oil to see if it’s hot enough by dropping a bit of the flour mixture into the pot. If it sizzles, the oil is ready. It it pops and spatters, the oil is too hot. If it does nothing at all, it’s too cold.
Working in two batches in order to avoid crowding the pan, place the coated chicken pieces into the oil using tongs. Cook until one side is golden brown, 2-3 minutes, then flip and cook until the other side is golden brown.
It depends on how big you cut your chicken, but my 1″ chicken pieces take about 3 minutes on each side.
Remove the chicken to a paper-towel lined plate then continue with the other half.
Serve ’em hot and fresh with a simple homemade honey mustard sauce that’s spoon-drink-worthy. SO GOOD!
I know you can buy Chick-fil-A sauce at the grocery store these days, but my homemade, creamy honey mustard sauce is super simple, and a bit lighter. It’s the perfect pairing.
Dip, devour, and enjoy!
Chick-fil-A Nuggets with Honey Mustard Dipping Sauce
Ingredients
- 1lb chicken breasts, cut into bite-sized pieces
- 3/4 cup milk, any kind
- 1/4 cup dill pickle juice
- 1 egg
- 1-1/4 cups flour, gluten free or all-purpose (dish will not be GF if using AP flour)
- 2 Tablespoons powdered sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 cup peanut oil, divided, or canola or vegetable oil
For the Honey Mustard Dipping Sauce:
- 1/2 cup plain greek yogurt
- 1-1/2 Tablespoons yellow mustard
- 1 Tablespoon Dijon mustard
- 2 Tablespoons honey
Directions
For the Chicken Nuggets:
- In a medium-size mixing bowl or gallon-size Ziplock bag, add the egg, milk, and pickle juice then whisk or squish to combine. Add the chicken pieces then cover or seal and marinate in the refrigerator for 2-4 hours.
- In another gallon-size Ziplock bag, add the flour, powdered sugar, salt, and pepper then shake to combine. Remove the chicken from the marinade then add to the bag with the dry ingredients and shake to coat the chicken completely.
- Add the oil to a large, heavy-bottomed skillet or dutch oven then heat over medium-high heat (6 or 7 out of 10). Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit, if it does nothing, the oil is too cold.
- Carefully place half the chicken pieces into the oil with tongs. Cook the chicken for 2-3 minutes, or until golden brown on one side. Turn the chicken over then cook for 2-3 more minutes. Remove the pieces to a paper-towel lined plate then cook the other half of the chicken.
For the Honey Mustard Dipping Sauce:
- Stir together the honey mustard dipping sauce ingredients then serve with the hot chicken bites. Can be made up to 5 days ahead of time.
Notes
- Estimated nutrition information includes all the cooking oil.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Does it make difference if the pickle juice is dill or bread and butter pickles? Bread and butter is what’s in the fridge.
I would use dill, otherwise you could just leave it out!
I made them with spicy bread and butter pickle juice came out fabulous! Almost exactly the same except with a little kick! I only marinated a hour also.
After the RAGING success of your PF Chang’s lettuce wraps I’m going to have to try these on my hubby. I don’t eat any meat, never have, and your recipes make it so easy to make something delicious when I can’t taste test due to meat content.
I made these and they were very good and the dip? YUUUUUMMMM!!!!!
One thing that I miss about living in the south is the lack of availability of Chik-fil-a. These look sooooo good. I can’t believe that this recipe contains pickle juice and powdered sugar. I would have never guessed that.
um you’re a genius
Hello, fellow Iowa girl! I grew up in Mason City but haven’t lived there for a very long time. I live in Atlanta, home of Chick-fil-A & have been to the original Dwarf House many times & other locations many, many times. Love the idea of a copy-cat version & will make it tonight! Had no idea about the pickle juice OR the powdered sugar! Will let you know how it turns out. BYW, your photos ROCK! Are you the photographer or your husband?
I was JUST talking to a coworker about this recipe. LOVE it!
I made these once at home, they were close but not exact. I didn’t have the pickle juice though – I might have to try again!
Holy cow my kids will die for these!!! Chick-fil-a is totally my fast food Achilles heel.
yummy yummy! I wonder how they’d be baked.
Mmm… we don’t have Chick-fil-A here in Ontario… yet! But I got to try it this past fall when I went to a conference at which one of the head honchos was speaking. They treated everyone to Chick-fil-A sandwiches. Delicious! I’m definitely going to have to try these out sometime.
Yay! Love their food, hate their donations. Now I can nom without supporting anti-gay organizations!
Yes… you can nom for freedom to stand for your opinions.
I’m gluten free so I’m considering trying these with one of my gluten free flour mixes. My husband and I both love chick-fil-a, but I can only have their grilled chicken now. It would be nice to have something similar to the real, breaded thing!
I’m gluten free too. I make it with Bob’s Red Mill flour (same measurements in the recipe) and it turned out great :)