There is nothing I love more in this world, when it comes to food that is, than Chik-Fil-A nuggets. I don’t love going to fast food places and grabbing something for the family, but I always know that if we get Chik-Fil-A all will be well and all will be happy.
During my first year of college I was in an English class where we were assigned to read the book “Fast Food Nation.” Now of course I was assigned a lot of books to read in previous English classes. I always knew that if we were assigned a book we would probably go over the chapters we were assigned to read in class. Being the talkative person I am, I would always get asked questions about the assigned reading.
I learned real fast a way of skimming through the chapters and making it so I had topics I could easily make up information and thoughts I had about it. I had done this for years and it had worked so far.
Well, this book was different and I read it, cover to cover making it so that I never wanted to eat fast food ever again. But what do you do when you have little kids that have been taken to McDonalds and want to go back?
I was never about to settle and take my kids to McDonalds, but Chik-Fil-A I knew was good. I trusted them and was willing to take my family there if we needed something quick and easy.
What do you do though when you kids want nuggets from there all the time? You can’t go there every day (I’m mean you could, but you would be looked down upon by society) and it’s embarrassing to walk in a place and they know you by name and have your order going the second you walk in.
Thankfully, I found this delicious, and ever so simple Chik-Fil-A nugget recipe. I promise you will love it, your kids will love it and your bank account will love it. Try it out today and let me know what you thought in the comments below.
Ingredients
- 1 cup Dill Pickle Juice
- 1 lb Boneless Skinless Chicken Breasts
- 1 Egg
- 1 cup Milk
- 1 1/2 cup Flour
- 3 tbsp Powdered Sugar
- 2 tsp Salt
- 1 1/2 tsp Pepper
- 1/2 tsp Paprika
- Peanut Oil
Instructions
- Cut chicken into roughly 1″ pieces and place in zippered bag with pickle juice to marinate in refigerator for at least 4 hours.
- Mix together milk and egg in a large bowl.
- Drain pickle juice from chicken and add chicken to egg mixture.
- Toss to ensure all pieces are coated.
- Drain excess egg mixture.
- Heat oil on medium high to about 375.
- In a zippered bag, add flour powdered sugar, paprika, salt and pepper. Shake well to mix.
- Add chicken to zippered bag and shake to coat.
- Cook chicken pieces in oil for until crispy and browned (about 3 to 4 minutes).
- Drain on paper towels.
