Ingredients
We’ve got one shortcut ingredient: frozen rolls. But to get the genuine Chick-fil-A chicken nugget taste, you’ll need to fry your own pieces.
- Dill pickle juice: Pickle juice adds salt and flavor but also tenderizes the meat.
- Sugar: This type of sugar dissolves quickly for a simple chicken brine.
- Chicken breast: Boneless, skinless chicken breast cuts up easily into bite-sized pieces.
- Buttermilk: Tangy buttermilk makes for the perfect base for the chicken dredge.
- Cayenne pepper: Just a hint of heat is needed for these bites, but you can leave it out entirely if you want.
- Egg: For the dredge.
- All-purpose flour: This type of flour cooks up nicely with a golden color and great crispy texture.
- Cornstarch: This ingredient helps make the crust extra crisp.
- Powdered sugar: It disappears into the breading ingredients and browns nicely.
- Powdered milk: For a hint of tang in the breading.
- Kosher salt and black pepper: To season the breading.
- Paprika: Provides a hint of warm pepper spice.
- Baking powder and baking soda: These help the crust on the chicken brown and crisp nicely.
- Peanut oil: For frying the chicken pieces.
- Parker House Rolls: You can buy some in the freezer aisle at the grocery store (Sister Schubert is the brand CFA uses). or make your own rolls.
- Butter: Combined with honey for a last-minute brush on the rolls.
- Honey: Combined with butter and lends the perfect delicate sweetness to the rolls.
How To Make
Coating and frying the chicken pieces are by far the hardest part of this recipe, but don’t let that stop you. We’ve made it extra easy with a step-by-step guide with photos below. For now, here’s a brief recap of how these breakfast bites are made:
- Step 1. Brine the chicken pieces in pickle juice and sugar.
- Step 2. Make the dredge station: In one bowl, combine the buttermilk, cayenne pepper, and egg. In a second bowl, mix the flour, cornstarch, powdered sugar, powdered milk, salt, pepper, and paprika.
- Step 3. Dredge the chicken pieces by first coating them in the flour mixture. Then, dip them in the buttermilk mixture before putting them back in the flour mixture. Press the flour coating to the chicken pieces to help it adhere, and chill all the coated chicken pieces for 15 minutes.
- Step 4. Heat the peanut oil in a large Dutch oven to 325°F.
- Step 5. Working in batches, fry the chicken pieces in the hot oil. Remove fried pieces to a wire rack to cool slightly and drip off any excess oil.
- Step 6. Heat or make the rolls. Brush the tops with the honey-butter mixture, then keep baking until golden brown.
- Step 7. Add chicken pieces to each roll, and serve.
