Chick-Fil-A Chicken Nuggets

Ingredients

  • 1 large egg

  • ½ cup milk

  • Brine chicken (1/4 cup sugar, tbsp salt, 1 cup water - boil until disolved add 2 cups of ice- let cool and add chicken)


  • 1 pound chicken breasts or chicken tenderloins, cut into 1 inch chunks

  • 1 ¼ cups all-purpose flour

  • 1 teaspoon paprika

  • 1 tablespoon black pepper

  • 1 teaspoon kosher salt

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon MSG (optional but recommended)

  • 2 teaspoons confectioners' sugar

  • 1 teaspoon baking powder

  • 2 tablespoons nonfat milk powder

  • Neutral oil for frying, like canola or peanut oil

Instructions

  1. In a large bowl, combine the egg, milk, and pickle juice to create a flavorful brine for the chicken.

  2. Add the 1-inch chicken pieces to the brine and cover the bowl with a lid or plastic wrap. Set aside for 30 minutes, or as long as overnight (in fridge).

  3. Remove it from the fridge to the counter 30 minutes before proceeding to cook as to let the chicken come to room temperature.

  4. In a large bowl, combine the flour, paprika, black pepper, kosher salt, cayenne, MSG (if using), confectioners' sugar, baking powder, and nonfat milk. Add 3 tablespoons of the chicken brine liquid and mix well to combine.

  5. In a large Dutch oven, heat about 3 inches of oil and preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.

  6. Remove a chicken nugget from the brine, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry about a third of the chicken at one time.

  7. Cook the chicken for 3 to 5 minutes, until it is golden brown and crispy. Transfer the chicken to a cooling rack or a plate lined with paper towels to catch excess grease.