Copycat Chick-fil-A Nuggets

Just like Chick-Fil-A, but it tastes 10000x better! And the homemade honey mustard is out of this world!

I have always been somewhat of a late adopter in almost all aspects of life. I was one of the last people on earth to start wearing converse “chucks”. Or make the switch to skinny jeans. I was also very late on the iPhone adoption. And now I’m one of the last people to finally try Chick-fil-A.

The funny thing is, we didn’t even mean to go there. I was craving pancakes so we made our way to a popular waffle house just to find out that there was a 30-min wait on a Tuesday afternoon. So we drove back to our house and on the way home, we passed a Chick-Fil-A when Jason looked at me and said, “It’s time. We have to try this place at some point.”

So we pull up to the drive-thru and ordered 2 chicken sandwiches, chicken nuggets and all of their dipping sauces. And boy, was I in for a treat. It was ah-mazing. All of it. The sandwich. The nuggets. Oh, the nuggets. We almost went back because there wasn’t enough nuggets to go around!

But as amazing as that was, I couldn’t help but recreate this at home. I was a bit skeptical because I was unsure if the homemade version could actually top the original but surely enough, it tasted a million times better. Not to mention the epic homemade honey mustard sauce. I’m not even a mustard fan but this – this I could slurp, drink, and gulp down in my sleep. And once you dip those crisp nuggets, you’ll never want to go to Chick-fil-A again!

Copycat Chick-fil-A Nuggets Yield: 4 servings prep time: 50 minutes cook time: 10 minutes total time: 1 hour Just like Chick-Fil-A, but it tastes 10000x better! And the homemade honey mustard is out of this world! Copycat Chick-fil-A Nuggets 50 minutes 10 minutes Chungah Rhee Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

1 cup dill pickle juice

1 1/2 cups milk, divided

1 cup peanut oil

1 large egg

1 1/4 cups all-purpose flour

1 tablespoon confectioners’ sugar

Kosher salt and freshly ground black pepper, to taste For the honey mustard 1/4 cup mayonnaise

2 tablespoons honey

1 tablespoon mustard

2 teaspoons Dijon mustard

2 teaspoons freshly squeezed lemon juice Directions: To make the honey mustard, whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside. In a large bowl, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well. Heat peanut oil in a large skillet over medium high heat. In a large bowl, whisk together remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture. In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with honey mustard. Notes: Adapted from Mandy’s Recipe Box Did you Make This Recipe? Tag @damn_delicious on Instagram and hashtag it #damndelicious.