COPYCAT Chick-fil-A Nuggets Recipe

December 10, 2019Van
Blog post

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 50+ Nuggets

I grew up eating Chick-fil-A. If a PhD existed in chicken nugget eating, I’d certainly have one. The nuggets at Chick-fil-A are quite unique. Little texture, but a certain flavor you’re hard pressed to find anywhere else. It’s taken me YEARS of experimenting to get this right.

My motivation was quite simple. I have a family of hungry kids. Have you been to Chick-fil-A with your entire clan and checked the receipt? Yes. Sticker shock! These tiny, tasty nuggets hit the pocket book quite fast—so do yourself a favor. Make this recipe at home on a Sunday and completely fool your friends and family!

COPYCAT Chick-fil-A Nuggets Recipe

MSG is added into the brine, you can purchase it here on Amazon. Chick-fil-A uses a generous amount of MSG in their nuggets – it’s what gives their chicken the extra savoriness or boost of flavor that you usually don’t get with homemade.
Popeyes Spicy Chicken Sandwich Recipe

If you love Chick-fil-A’s Honey Roasted BBQ Sauce, check out my copycat recipe here
it’s my favorite sauce for these nuggets.
COPYCAT Chick-fil-A Honey Roasted BBQ Sauce Recipe

COPYCAT Chick-fil-A Nuggets Recipe

Print Recipe

COPYCAT Chick-fil-A Nuggets Recipe

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Serves: 50+ Nuggets


  • 2 lbs Chicken Breasts, cut into 1” pieces
  • ½ Cup Water
  • ½ Cup Milk
  • 1 Teaspoon Lawry’s Seasoned Salt
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Ground Black Pepper
  • 1 Teaspoon MSG (Monosodium glutamate)
  • 4 Teaspoons Granulated Sugar
  • 1 Large Egg
  • Peanut Oil, enough for 2-3 inches of oil


  • 1½ Cups All Purpose Flour
  • 1 Tablespoon Powdered Sugar
  • 1 Teaspoon Lawry’s Seasoned Salt
  • 1½ Teaspoon Kosher Salt
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder


  • 1)

    Make the brine: In a large bowl, place ½ Cup Water, ½ Cup Milk, 1 Teaspoon Lawry’s Seasoned Salt, 2 Teaspoons Kosher Salt, 1 Teaspoon Ground Black Pepper, 1 Teaspoon MSG, 4 Teaspoons Granulated Sugar and whisk well to dissolve the salt and sugar. Add the chicken nuggets to the bowl and make sure all the pieces are soaked in the brine, cover and refrigerate overnight or up to 2 days. When you’re ready to fry the nuggets, pour out the excess brine left in the bowl. Whisk 1 Large Egg and add to the chicken and stir to coat.

  • 2)

    Make the seasoned coating: In a large tupperware container, place 1½ Cups All Purpose Flour, 1 Tablespoon Powdered Sugar, 1 Teaspoon Lawry’s Seasoned Salt, 1½ Teaspoon Kosher Salt, ½ Teaspoon Baking Soda and Teaspoon Baking Powder. Seal the lid and shake to combine everything. Place the chicken into the container, seal the lid and shake vigorously to evenly coat the nuggets. Take the pieces out, shake off excess flour and rest them on a cutting board or large piece of parchment paper.

  • 3)

    Use a large 5 or 6QT Cast Iron Pot, pour in 2-3 inches of Peanut Oil. Use a deep fry thermometer to monitor the temp, heat on high until it reaches 370°F. Fry in 3-4 batches – in between each batch wait until the oil reaches 370°F again before adding more nuggets. Fry until golden brown, which takes about 4-5 minutes each batch. Drain the nuggets on a rack. Enjoy!

↓ Supplies to make this recipe ↓


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