"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

COPYCAT CHIC-FIL-A NUGGETS Recipe

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This recipe for COPYCAT CHIC-FIL-A NUGGETS, by , is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Ronemous

Category:
Category:

Ingredients:  
Ingredients:  
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 1/2 cups milk, divided
1/2 cup dill pickle juice
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

Directions:
Directions:
In a large bowl, combine chicken, 1/2 cup milk and pickle juice. Cover and place in the refrigerator for at least 2 hours or overnight; 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.

 

 

 

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