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.
Made these last night. WOW! Soooo juicy…AMAZING! Thank you!
Just made this last night for a potluck party and it was a HIT. For the pickle juice, I used Famous Dave’s Spicy Pickle Chips. Gave it a little more dimension. Great find :)
Looks good. Will be trying this recipe out. Although, Chick Fil A uses Maple Syrup in thier chicken batter.
Thank you for a great recipe. whole family inhaled them! They were like crack, could not stop eating them. Think I will try baking next time, pan frying 2lbs took a lot of time away from the family and at the stove. Delicious.
We just cut our MSG from our diet and that meant Chick-Fil-A had to go. That’s a very big bummer. To find this is a save, even with the powdered sugar (I had heard CFA uses powdered sugar).
THANKS!
I’m an employee at Chick-fil-A and can tell you first hand that there is absolutely NO pickle juice whatsoever injected into the chicken. The only way pickle juice gets on a sandwich is from the 2 pickles that come underneath the chicken breast.
You are right. I also worked for Chick-Fil-A and they used to use a pickle marinade for some of the chicken but they changed the recipe a few years ago. I remember when they changed it because my location cooked up a bunch of chicken with the new recipe (chicken strips strips) and let the employees come in on Sunday to taste it.
I worked at chick fil a many years ago, They do not use powder sugar nor do they use pickle juice. they only baterr with an egg and milk mixture and dip in flour with seasonings.
Have you had success freezing and reheating these? Thinking about making for a party.
I have never tried freezing them so unfortunately I don’t know for sure! If you try, let me know how it goes. I’d love to freeze some too!
These were SO good! thank you for the recipe!
I forgot to add that I made my own Honey Roasted dipping sauce. It tasted just like CFA’s!
1 Tablespoon mayo (the real kind, no Miracle Whip…yuck!)
1 Tablespoon yellow mustard
1 Tablespoon honey
2 Tablespoons bbq sauce (I used Sweet Baby Rays)
Wisk together and enjoy! :)
You seem to have them all so how about CFA’s cole slaw? Can’t wait to try the chicken! Thanks?
Unfortunately I don’t!! Anyone have this recipe?
These were FANTASTIC! We don’t have Chick-Fil-As in Canada but I’m sure I’d love them too! Thanks for sharing :)
Pinned this awhile back and just now getting around to making them. chicken is in the marinade now, so excited!
These were good! My pieces were a bit bigger so not quite as crunchy, paired with CFA ranch really made it taste like the real deal. I need to remember to stock up next time.
Question, can I cook and freeze these? It would make an easy after school meal for my kids!!
Hmmm – I have never tried. If you do, let me know how it turns out! I’m curious to see how they reheat!