This recipe caught my eye because it promised to taste just like Chick-fil-a nuggets. I made them for a family party and they were such a hit that my brother asked me to make them for my niece’s birthday party along with these pretzel bites. I still need a bit more practice with the pretzels, especially now that I’ve been delegated to make them for Oktoberfest.
The nuggets are great though, especially with the honey mustard dressing. This recipe makes enough for a small crowd, but if you don’t have a small crowd leftovers can be frozen for up to a month.
About the frying - I've found that the first batch gets very brown very quickly, so I fry one or two nuggets to start off with. The oil will "cool" a little after you start frying. As long as it stays around 330° to 340° it should be fine.
The first time I made the dressing I didn't think there would be enough for all the nuggets, so I made a double batch. Then I ended up having half of it left over. This amount should work fine, but by all means, make a little extra, just in case. Leftover dressing will keep for a few weeks (or even longer?) in the fridge.
- 1 1/2 cups milk
- 2 eggs
- 1 tbsp salt
- 3 lbs boneless, skinless, chicken breasts, cut into bite-sized pieces
- 2 1/2 cups flour
- 1/4 cup powdered sugar
- 4 tsp salt
- 1 tbsp pepper
- 1 liter canola oil (for frying)
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1/4 tsp garlic powder
- 1 tbsp vinegar
- 2 tbsp honey
- dash of paprika
In a large bowl, whisk together milk, eggs, and 1 tablespoon salt. Add chicken pieces and stir to coat. Cover and refrigerate for 2 to 4 hours, or overnight.
Combine dressing ingredients in a small bowl and refrigerate until needed.
In a large zip top bag, combine flour, powdered sugar, salt, and pepper. Seal bag and shake to combine.
Heat oil in a dutch oven or deep pot over medium high heat until the temperature reaches 375°F.
With a slotted spoon, transfer half of the chicken from the marinade to the flour mixture. Seal bag and shake to coat all the pieces. Fry nuggets a few at a time, shaking the excess flour off before carefully placing in the oil (hot oil splashing onto your skin is not pleasant). It should take 3-4 minutes per batch, depending on the size of your chicken pieces. Remove with a slotted spoon (I use one of these spider strainers, which works great) to a baking sheet lined with paper towels.
These are best served immediately, but can also be frozen or refrigerated then reheated in the oven at 400°F for about 15 minutes.