When
I lived in Pittsburgh I would make monthly trips to Ikea and Costco and that’s
when I discovered Chick-fil-A. Unfortunately when I moved back to Michigan I
left Chick-fil-A behind, however I have a friend that works for the company who
informed me that the key to the Chick-fil-A signature flavor I love is…. pickle
juice! So this weekend I attempted to recreate their nuggets. The outcome was
absolutely delicious.
Copycat
Chick-fil-A Nuggets
Serves 2
Ingredients
2 large chicken breast, cut into bite-size pieces; season with salt & pepper
¾ cup milk
¼ cup pickle juice
1 egg
1 cup flour *(Forget the flour and make it Gluten Free)
2 tablespoons cornstarch
2 tablespoons powdered sugar
½ cup peanut oil (canola or vegetable will work as well they just use peanut)
Serves 2
Ingredients
2 large chicken breast, cut into bite-size pieces; season with salt & pepper
¾ cup milk
¼ cup pickle juice
1 egg
1 cup flour *(Forget the flour and make it Gluten Free)
2 tablespoons cornstarch
2 tablespoons powdered sugar
½ cup peanut oil (canola or vegetable will work as well they just use peanut)
Directions
1. Whisk together egg, milk and pickle juice.
2. Pour into a large Ziplock bag, add chicken pieces and marinate in the refrigerator for 3 hours.
3. Combine flour, cornstarch, powdered sugar, dash or salt & pepper in a large Ziplock bag, shake to combine.
4. Remove chicken from the marinade, and add to bag. Shake to coat chicken.
5. Heat the oil in a large skillet over medium-high heat.
6. Test the oil by dropping in a bit of the flour mixture. When it sizzles the oil is ready, if it pops your temp is too high.
7. Using tongs gently place chicken into the oil.
8. Cook chicken 4-5 minutes, or until golden brown on one side.
9. Turn the chicken over and allow to cook 4-5 more minutes or until chicken is fully cooked.
10. Place chicken on a paper towel lined plate.
1. Whisk together egg, milk and pickle juice.
2. Pour into a large Ziplock bag, add chicken pieces and marinate in the refrigerator for 3 hours.
3. Combine flour, cornstarch, powdered sugar, dash or salt & pepper in a large Ziplock bag, shake to combine.
4. Remove chicken from the marinade, and add to bag. Shake to coat chicken.
5. Heat the oil in a large skillet over medium-high heat.
6. Test the oil by dropping in a bit of the flour mixture. When it sizzles the oil is ready, if it pops your temp is too high.
7. Using tongs gently place chicken into the oil.
8. Cook chicken 4-5 minutes, or until golden brown on one side.
9. Turn the chicken over and allow to cook 4-5 more minutes or until chicken is fully cooked.
10. Place chicken on a paper towel lined plate.
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