Bready or Not: Homemade Chick-Fil-A Nuggets
Chick-Fil-A chicken is good stuff. My husband got me hooked on it back when we were newly married and living in South Carolina. A few years later when he was stationed Washington, we mourned the loss of Chick-Fil-A, even as we discovered yummy new restaurants like Ivar's and Taco Time and teriyaki joints in every strip mall.
Lo and behold, when we looked at a transition to civilian life in Arizona, we found Chick-Fil-A waiting for us. There was much rejoicing, and eating of the chicken and waffle fries, and it was good.
Fortunately for our waistlines and budget, Chick-Fil-A is not located very close to us. Plus, I want to eat healthier and watch portion sizes now. And sometimes I crave good chicken on a Sunday. Or want to avoid eating at places that make certain political or religious statements. *ahem*
So, I rejoice in the opportunity to make my own Chick-Fil-A at home, for much cheaper, and on any day of the week I so desire.
The marinade is a cool thing here. It sounds gross, but when you think about it, it's really a variation of homemade buttermilk or sour milk. That combination really breaks down the meat and tenderizes. I buy low sodium Vlasic pickles and that juice seems to work just fine.
I've made this with canola and peanut oil. Both work really well, though peanut leaves a slightly "cleaner" taste.
This recipe makes a lot of chicken. Really, really, good chicken. Even with my husband's hearty appetite, we can get a few meals out of this. Also, it's exceptionally good cold. When we did our last road trip to California, I packed a sandwich bag full of these bites and we ate picnic style and it was awesome.
Homemade Chick-Fil-A Nuggets
modified from Iowa Girl Eats
Ingredients:
2 large chicken breasts (1.5 pounds), cut into bite-sized pieces
3/4 cup milk
1/4 cup pickle juice
1-1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2-1 cup oil, divided (peanut, canola or vegetable oil)
Directions:
1) Whisk together milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2) Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3) Heat some of the oil in a large skillet or Dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready; if it pops, lower the temperature a bit.
4) Gently place chicken pieces into the oil with a big spoon or tongs; don’t overcrowd the pan. You will probably end up doing 2-4 batches. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate and cover with a towel to keep warm.
Heat more oil and continue with the chicken pieces until all done.
OM NOM NOM.
Lo and behold, when we looked at a transition to civilian life in Arizona, we found Chick-Fil-A waiting for us. There was much rejoicing, and eating of the chicken and waffle fries, and it was good.
Fortunately for our waistlines and budget, Chick-Fil-A is not located very close to us. Plus, I want to eat healthier and watch portion sizes now. And sometimes I crave good chicken on a Sunday. Or want to avoid eating at places that make certain political or religious statements. *ahem*
So, I rejoice in the opportunity to make my own Chick-Fil-A at home, for much cheaper, and on any day of the week I so desire.
The marinade is a cool thing here. It sounds gross, but when you think about it, it's really a variation of homemade buttermilk or sour milk. That combination really breaks down the meat and tenderizes. I buy low sodium Vlasic pickles and that juice seems to work just fine.
I've made this with canola and peanut oil. Both work really well, though peanut leaves a slightly "cleaner" taste.
This recipe makes a lot of chicken. Really, really, good chicken. Even with my husband's hearty appetite, we can get a few meals out of this. Also, it's exceptionally good cold. When we did our last road trip to California, I packed a sandwich bag full of these bites and we ate picnic style and it was awesome.
Homemade Chick-Fil-A Nuggets
modified from Iowa Girl Eats
Ingredients:
2 large chicken breasts (1.5 pounds), cut into bite-sized pieces
3/4 cup milk
1/4 cup pickle juice
1-1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2-1 cup oil, divided (peanut, canola or vegetable oil)
Directions:
1) Whisk together milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2) Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3) Heat some of the oil in a large skillet or Dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready; if it pops, lower the temperature a bit.
4) Gently place chicken pieces into the oil with a big spoon or tongs; don’t overcrowd the pan. You will probably end up doing 2-4 batches. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate and cover with a towel to keep warm.
Heat more oil and continue with the chicken pieces until all done.
OM NOM NOM.
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