Nugget Recipe

I saw a show where they were duplicating fast food. They said the secret to the chick-fil-a batter was that they add dried seasoning, Italian dressing seasoning mix...Not Ranch Style... Italian dressing mix.....

Here is the recipe I have used in the past and it has turned out wonderfully - it is for the sandwiches but should work for the nuggets as well.

3 cups peanut oil
1 egg
1 cup milk

milk (for dipping chickenmil)
1 cup flour
2 1/2 tablespoons powdered sugar
1/2 teaspoon pepper
2 tablespoons salt
2 boneless skinless chicken breasts, halved
4 plain hamburger buns
2 tablespoons melted butter
8 dill pickle slices

Not the one? See other Chick-Fil-A Chicken Sandwich Recipes

* < 30 mins Sandwiches
* Low Calorie Sandwiches

1. Heat the peanut oil in a pressure cooker to about 400.
2. In a small bowl beat the egg and stir in the milk.
3. In a separate bowl combine the flour,sugar,salt and pepper.
4. Dip each peice of chicken in milk and roll in flour mixture until completley covered.
5. Drop all 4 in cooker.
6. When steam starts shooting through the pressure release,set timer for 3 min.
7. IMPORTANT: DO NOT CLOSE STEAM RELEASE.
8. IT IS VERY DANGEROUS!
9. While chicken is cooking,spread a coating of butter on the face of each bun.
10. When chicken is done,remove it from oil and drain on paper towels.
11. Place two pickles on each bottom bun,then top with chicken and top bun.
12. You can add lettuce and tomatos if you like.
13. Mayo also goes well.

Hi,
I haven't made them myself, but I got the recipe from an online cookbook. Check it out at www.E-cookbooks.net. They have thousands of recipes and dozens of cookbooks. This one is from Insider's Recipes Master Edition (page 109).

Chick−Fil−A Chicken Nuggets
2 Cups Chicken Breast (Boneless, Skinless, Cubed)
1 Cup Flour
1−1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2−1/4 teaspoons McCormick Season−all

Place cool water in bowl, add 1/4 teaspoon season−all and
dissolve bouillon cubes in mixture. Place cubed chicken in
water, mix, cover and place in refrigerator for 12 hours or
next day. When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season−all and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.

Good luck!

When I fry chicken, I first cut it into serving-size pieces--haven't tried nuggets, yet, though! Then I put the chicken in a ziploc bag and pour in enough buttermilk to cover it. Squeeze out the air, lay the bag on a pan & refrigerate overnight--turn the bag over & move the chicken around so that it's evenly marinated. When it's almost time to cook it, allow the excess buttermilk to drain off the chicken pieces, then roll them in seasoned flour ( I use Lawry's season salt, probably a tablespoon or so per cup of flour--taste the flour to see if it's seasoned enough) and let the chicken "rest" while you are heating the oil. Make sure the oil is hot--but not to the point of smoking--before beginning to cook. Hope this helps--good luck!

I have made those now for almost 30 years.

Boneless chicken breasts cut into bite size pieces
dip into flour,then egg, and last panco crumbs. Fry til done
You will want to make large amount because once eaten they are hard not to have more (like chips).
When I make these for my family I use two large family size packages of breast. Panco crumbs are at oriental stores and sometimes the regular store.

This is obviously not the Chick-fil-a recipe but I have to share it...my family loves it so much.

Put nuggets in bowl squirt in yellow mustard, shake to cover.

In food processor blend cheese crackers (goldfish, cheese-its, etc) into crumbs.

Roll mustard covered chicken in cheese cracker crumbs.

Bake at 350 degrees for about 20 minutes for strips a bit less for nuggets...until instant read thermometer reads 165.

Super easy and super yummy...HUGS!!

I'v enever tried to duplicate the Chick-fil-A recipe, but my chicken nuggets get rave reviews.

First, I use boneless chicken breasts or tenders and cut them down to nugget size and poke holes in them with a fork. I pour flour into a bowl and season with either salt and pepper and garlic powder or Lawry's Season Salt. Taste the flour to make sure that the flavor is strong enough. I dip the chicken pieces into beat up egg and then smother it in the flour, getting the coat as thick as possible. Then, I place them into the hot oil.

My teenage stepson--bka lover of all things fast food and hater of me--really sings my praises for my fast food re-creations. (I do NOT use pre-cut nuggets. That is a major no-no.)

I do just about everything from scratch, and another treat that is fun for and with kids is making corn dogs. For your cornbread recipe, use chocolate milk instead of white milk. One of my fondest childhood memories is when my mother brought home the wrong milk and my brother and I begged her to just use chocolate milk instead.

This is what I found on the web for the sandwich but I'm guessing you could leave out the buns and pickles and make nugget sizes.

http://www.recipesecrets.net/forums/recipe-exchange/3246-...

Chick-Fil-A Chicken Sandwich

**Note- This was written by someone as a recipe they found comparable to Chick-Fil-A. As their lawyers have reminded me- Chick-Fil_A does not share their recipe and this is not THE recipe***
3 cups Peanut oil
1 Egg
1 cup Milk
1 cup Flour
2-1/2 Teaspoons Powdered sugar
1/2 Teaspoon Pepper
2 Tablespoons Salt
2 Skinless, boneless chicken breasts, halved
4 Plain hamburger buns
2 Tablespoons Melted butter
8 Dill pickle slices

Mix together the egg and milk. Place the filets in this mixture, and let
sit for at least an hour.
While the breasts are sitting, mix together the Flour, Sugar, Pepper, and
Salt.
Once the sitting is done, dredge in the flour. (For ourselves and our
favourite customers, after the first dredging, we would put them back in the
milk bath for a few seconds, and re-dredge! This is not company policy,
however!)
Place the Peanut oil in a deep fat fryer, and bring up to a high heat.
Once up to 375 F., gently drop into the oil, and let cook until golden
brown. (This is for those of us who do not have a pressure cooker. If you
do, follow the note below!)

Note: Chick-Fil-A actually uses a Pressure Cooker to cook the Filets in. If
you have one, use the peanut oil according to the instructions for frying in
it. Desired heat is 400 F. Once steam starts shooting through, cook for
about 4 Minutes.
Lightly butter the buns, and grill until heated through. Place two
pickles on each bun, and place a hot breast on each!
Servings: 4

I do not have a recipe, but the Chick-Fil-A secret is Powdered Sugar. They dip the chicken in powdered sugar and batter. Thats why it taste so good!! B.

Have you tried buying chicken strips and cutting them into cubes? They can then be seasoed, quick freeze then take out what you need. It takes very little time for a small piece to thaw then it's ready to fry, bake or broil.

Please share your responses.

All I know is they need to be cooked in peanut oil!

I believe that they use peanut oil for frying. That might make a difference in the flavor.

Just fry them in peanut oil, that's their secret!

i don't remember what flavor it is, but i think they taste similar to one of the shake n bake mixes... maybe just add some more seasoning? obviously fried not oven baked though :o) good luck. i'd love to know what you come up with. we eat there way too much...