The BEST Copycat Chick Fil A Nuggets Recipe + Sauces

I recreated CFA nuggets at home that crackle with the same golden crunch and a secret seasoning that had my guests guessing for days.

I am obsessed with these nuggets because they hit that exact sweet-salty crisp I crave after a long week. The tang of dill pickle juice wakes up every bite, the crust crunches loud and unapologetic, and the chicken stays juicy like it refuses to dry out.

I love dunking them into sauces until my fingers are sticky. But it’s not just comfort, it’s precise, punchy flavors that snap awake your taste buds.

Fingers greasy and happy. Small, perfect, addictive morsels that make drive-thru runs irrelevant.

I want them every weekend, no questions asked. My craving is completely out of control.

Ingredients

• Chicken bites: the tender protein you’ll fight over at the table.
• Pickle juice: tangy brine that sneaks in subtle zip and juicy bite.
• Milk: keeps the chicken moist, nothing fancy but it helps.
• Egg: glue for the breading; makes it stick like a champ.
• Flour: basic crunch base, gives that familiar golden coating.
• Cornstarch: adds extra crisp, light and crunchier than flour alone.
• Powdered sugar: weird but sweet touch, rounds out savory edges.
• Baking powder: puffs the coating slightly, making it less dense.
• Kosher salt: brings out chicken’s flavor, simple and necessary.
• Black pepper: warm bite, keeps things from tasting flat.
• Garlic powder: savory depth, it’s a comforting umami nudge.
• Onion powder: subtle sweetness, layers under the garlic.
• Paprika: color and mild smokiness, looks and tastes homey.
• Peanut oil: high-heat frying hero, gives that perfect golden crust.
• Chick-fil-A sauce mix: mayo, honey, mustard, smoky BBQ—sweet, tangy dipping bliss.
• Polynesian mix: pineapple, brown sugar, ketchup, vinegar, soy—fruity sticky glaze vibe.
• Honey mustard mix: mayo, mustard, honey—sharp, sweet, creamy dip you’ll dunk nonstop.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite sized pieces
• 1/2 cup dill pickle juice
• 1/2 cup milk (whole or 2%)
• 1 large egg
• 1 cup all purpose flour
• 1/4 cup cornstarch
• 1 tablespoon powdered sugar
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• Peanut oil for frying, about 4 cups (or enough for 3 inches of oil in a pot)
• For Copycat Chick fil A Sauce: 1/2 cup mayonnaise
• For Copycat Chick fil A Sauce: 2 tablespoons honey
• For Copycat Chick fil A Sauce: 1 tablespoon yellow mustard
• For Copycat Chick fil A Sauce: 1 tablespoon smoky barbecue sauce
• For Polynesian (Copycat): 1/2 cup pineapple juice
• For Polynesian (Copycat): 1/4 cup brown sugar
• For Polynesian (Copycat): 1/4 cup ketchup
• For Polynesian (Copycat): 2 tablespoons rice vinegar
• For Polynesian (Copycat): 1 tablespoon soy sauce
• For Polynesian (Copycat): 1/2 teaspoon garlic powder
• For Honey Mustard: 1/2 cup mayonnaise
• For Honey Mustard: 1/4 cup Dijon or yellow mustard
• For Honey Mustard: 1/4 cup honey

How to Make this

1. Pound or trim 1 1/2 pounds boneless skinless chicken breasts and cut into bite sized pieces; put them in a bowl and pour 1/2 cup dill pickle juice over the chicken, cover and chill for at least 30 minutes or up to 4 hours.

2. When ready, whisk together 1/2 cup milk and 1 large egg in a shallow bowl; remove chicken from pickle juice, let excess drip off and drop pieces into the milk mixture so they get a light coating.

3. In a separate large bowl combine 1 cup all purpose flour, 1/4 cup cornstarch, 1 tablespoon powdered sugar, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1 teaspoon paprika; stir so it is evenly mixed.

4. Dredge each milk-coated chicken piece in the flour mix pressing lightly so the coating sticks; place on a wire rack and let the coated pieces rest for 10 minutes to help the breading adhere.

5. Pour about 4 cups peanut oil into a heavy pot so you have roughly 3 inches of oil, heat to 350°F (175°C); if you don’t have a thermometer test with a small pinch of flour it should sizzle immediately.

6. Fry the chicken in small batches (do not crowd) for 3 to 4 minutes per batch until golden brown and internal temp reads 165°F; remove to a paper towel lined plate or wire rack to drain and rest a couple minutes before serving.

7. For the Copycat Chick fil A sauce mix 1/2 cup mayonnaise, 2 tablespoons honey, 1 tablespoon yellow mustard and 1 tablespoon smoky barbecue sauce in a small bowl, taste and adjust honey or mustard to your liking.

8. For the Polynesian sauce combine 1/2 cup pineapple juice, 1/4 cup brown sugar, 1/4 cup ketchup, 2 tablespoons rice vinegar, 1 tablespoon soy sauce and 1/2 teaspoon garlic powder in a small saucepan; bring to a simmer over medium heat and cook 6 to 8 minutes until slightly thickened, then cool.

9. For honey mustard just whisk together 1/2 cup mayonnaise, 1/4 cup Dijon or yellow mustard and 1/4 cup honey until smooth; serve all sauces alongside the hot nuggets and enjoy.

Equipment Needed

1. Heavy, deep pot for frying (large enough for 3 inches of oil)
2. Candy or deep-fry thermometer (or instant-read thermometer)
3. Cutting board and a sharp chef knife
4. 2 large mixing bowls plus 2 small bowls for sauces
5. Whisk and measuring cups and spoons
6. Tongs and a slotted spoon or spider for frying
7. Wire rack and baking sheet, or paper towels for draining
8. Small saucepan for the Polynesian sauce
9. Kitchen timer or a phone timer

FAQ

The BEST Copycat Chick Fil A Nuggets Recipe + Sauces Substitutions and Variations

• Boneless skinless chicken breasts
  • Chicken thighs, cut into bite sized pieces — juicier and more forgiving if you overcook
  • Turkey breast, same cut — slightly leaner, cooks about the same
  • Firm tofu, pressed and cubed — for a vegetarian option, double dredge so it crisps
  • Seitan, sliced into nuggets — great texture if you want a meatlike vegan swap
• Dill pickle juice
  • Vinegar + a pinch of sugar and a few dill sprigs — use 1 tbsp vinegar plus 1 tbsp water per 1 tbsp pickle juice
  • Buttermilk or plain yogurt thinned with water — gives tang and tenderizes without the pickle flavor
  • Lemon juice + a tiny splash of kosher salt — bright tang if you dont have pickles
• Peanut oil for frying
  • Canola oil — neutral flavor and good for high heat
  • Vegetable oil or grapeseed oil — both handle 350 F well and wont change the taste
  • Refined avocado oil — higher smoke point and healthier fats, but pricier
• Powdered sugar
  • Granulated sugar fine-ground in a blender — pulse until powdery, use same volume
  • Confectioners style erythritol or powdered monkfruit — for lower sugar, similar texture
  • Omit entirely if you dont want a sweet note in the breading — it just makes the crust more like the original

Pro Tips

1. Brine the chicken at least 30 minutes but not more than 4 hours. If you leave it too long the pieces can get overly salty and mushy. Pat them mostly dry before dipping in the milk so the breading sticks better.

2. Let the coated pieces sit on a wire rack for 10 minutes before frying. That short rest helps the flour/cornstarch mix adhere so the coating doesn’t fall off in the oil. If you skip this you’ll lose a lot of the crust.

3. Use a thermometer and keep the oil near 350 F. If it’s too hot the outside burns before the inside’s cooked, too cool and the nuggets soak up oil and get greasy. Fry small batches and don’t crowd the pot, otherwise the oil temp will drop too much.

4. Make the sauces ahead and chill them a bit; flavors meld and taste better the next day. For a tang boost add a little extra pickle juice to the Chick fil A style sauce, or a splash of pineapple juice to the honey mustard if you want it brighter.