1 ½pounds (650g)boneless and skinless chicken breastsabout 3 large breasts
1 ½cups (120g)all-purpose flour
½teaspoonground black pepper
peanut oil for frying, at least 1 inch
In a gallon sized Ziploc bag, add the chicken, buttermilk, egg, and salt. Seal the bag and give everything a good mix. Chill in the fridge for 20-30 minutes.
Meanwhile, make the the dredging mixture. In a shallow bowl (I used my 9 inch pie dish), combine the flour with baking powder, powdered sugar, paprika, salt and pepper. Whisk everything to combine.
Add at least 1 inch of peanut oil to a dutch oven and heat to 350°F/180°C.
Remove the chicken pieces from the brine, and dredge in the flour mixture shaking off any excess flour. Do not leave any spots that are not covered with flour.
Drop in hot oil (work in batches), and cook for around 4 minutes. Flip the chicken every 30 seconds as you fry, this will help with even cooking (unless you’re using a deep fryer).
Drain cooked nuggets on a wire rack or paper towel lined dish as you fry the rest. Try to maintain the oil temperature as you fry (higher than 350 and the outside will be brown too quickly, and the chicken won’t cook on the inside, if the temp is lower then you risk the coating falling off and the chicken won’t brown very well and you might end up with overcooked chicken nuggets).
Serve with chick-fil-a sauce and waffle fries.
To Store: Leftover chicken nuggets can be stored in the refrigerator for up to 4 days. Reheat in the oven or air fryer to enjoy!
To Freeze: Chick fil A nuggets can be frozen to use for dinners in the future. Add cooked nuggets to a freezer safe bag or container and store for up to three months. Reheat in a 375°F/190°C oven for 15 minutes, or in a 375°F/190°C Air Fryer for 8-12 minutes.
Use a frying thermometer to ensure that the oil temperature stays at 350°F. Oil at any other temperature will not give you the same delicious results.
Peanut oil is what Chick-fil-A uses for their chicken, but you can use canola or vegetable oil too.
If you don't have buttermilk, combine regular milk with 1-2 tablespoons of vinegar or dill pickle juice to make one cup.