The Littles love Chick-fil-A. I think our oldest could live happily ever after on the spicy chicken sandwich. And the nuggets? My word they are good.
What’s a mom to do!??!
When my friend Annie told me she had a chicken nugget recipe that was as good, or even better, than Chick-fil-A, I raised an eyebrow. Really? How could that be possible? And, how on earth would I coax the recipe out of my friend?
Annie emailed me the too-good-to-be true recipe later that day. Perhaps you heard the chorus of angels singing? Friends, the recipe is better than good, and with only a short list of ingredients, you can feel better about indulging on these delicious nuggets.
You’ll never guess the secret ingredient . . .
Powdered sugar. Yep. Two tablespoons. Enough to give the batter a perfect crispy finish, but still not too sweet when balanced with the spices.
I used Pamela’s Gluten-Free Baking Mix in lieu of all-purpose flour making these a perfect gluten-free option for all the Littles.
Now, who has the secret Chick-fil-A sauce recipe?
- 2 lbs chicken breasts, about 4, boneless, skinless
- 1 cup milk
- 1 egg
- 1¼ cups flour
- 2 tablespoons powdered sugar
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- peanut oil, for frying
- Cube chicken into bite sized pieces.
- In a large bowl, whisk the egg and milk. Add the chicken to the egg mixture, stir to combine. Cover and marinate for 3-4 hours.
- In a gallon sized ziplock bag, mix the flour, powdered sugar, and spices until well combined. Add the chicken pieces and shake well.
- In a large cast iron skillet, or frying pan, pour 2 inches of peanut oil. Heat oil over medium-high heat.
- When oil is hot, add battered chicken to the pan. Cook chicken in batches, turning once half way through, until nuggets are golden brown.
- Drain chicken nuggets on a paper towel and serve.
Let’s give a shout out to Annie for sharing the recipe. I love my village.