The last time I tried to eat Chick-Fil-A, I did not have any kind of immediate reaction, which was SUPER exciting!! But that evening I was so nauseous and the next day I spent in bed with double vision and extremely sick feeling. So needless to say, I haven't tried it since. So when I came across this copycat recipe by FoodBabe I gave it a try. I had to alter some of the ingredients to fit my allergies (replaced the egg with Greek yogurt and the mustard with horseradish) but overall, we thoroughly enjoyed.
Copycat Chick-Fil-A Nuggets Ingredients
3/4 cup Greek Yogurt
3/4 cup pickle juice
3 skinless boneless chicken breasts (I used thighs because it's what I had) cut into 1-inch pieces
1½ cups flour
1 TBSP powdered sugar
1 tsp paprika
½ ts grated horseradish (to replace the mustard due to allergy)
1 teaspoon sea salt
½ teaspoon ground black pepper
2 tablespoons olive oil (in a sprayer)
Directions for Copycat Chick-Fil-A Nuggets
Preheat the oven to 400°F.
Whisk the yogurt and pickle juice in a bowl.
Add the chicken pieces. She recommends to marinate overnight but I simply tossed them in let them sit for a few minutes and continued on. The flavor was still there!
In a separate bowl, mix together the remaining ingredients except olive oil.
Dredge the pieces of chicken in the flour mixture until they are fully coated.
Arrange the chicken pieces on a parchment-lined baking sheet, providing space in between each piece.
Spray each piece with olive oil
Bake for 15 to 18 minutes or until they are golden brown and crispy
I used my homemade Ranch as a dipping sauce.
Enjoy this Copycat Chick-Fil-A Nuggets
