Copycat Chick-Fil-A Nuggets With Honey Mustard Dipping Sauce

Total Time
20mins
Prep 10 mins
Cook 10 mins

This is really good! The recipe comes from www.chocolatemoosey.com. When I made them, I baked the nuggets instead of deep-frying and then poured the sauce over them and served on a bed of romaine lettuce. Next time, I want to try baking the nuggets in the sauce, I think they'd be moister that way (because I don't want to deep-fry). I guessed at the prep and cook time, as I was not paying attention to the clock. If you bake them, it will certainly need to cook longer - about 30 minutes at 350 degrees.

Ingredients Nutrition

Directions

  1. For the chicken:.
  2. Fill a deep fryer or large stockpot with enough oil to submerge the chicken. Heat to 375°F.
  3. While the oil is heating, place the chicken pieces in a freezer bag. Add flour, sugar, salt, pepper, garlic powder, onion powder, and paprika; seal and shake well.
  4. Using a slotted spoon, remove the chicken pieces and shake off any excess flour. Place on a plate or in a bowl.
  5. When the oil is ready, place a handful of nuggets into the oil (do not overcrowd your pan! My deep fryer came with a basket and fit roughly 6-8 pieces). Fry for 3-5 minutes, depending on the size of your pieces. You may need to let your oil heat back up to 375F in between batches if it gets too cold (use a thermometer). Place the cooked pieces on a plate lined with paper towels to drain the oil.
  6. When the chicken is done, serve with the dipping sauce.
  7. For the sauce:.
  8. In a small bowl, whisk together the mayonnaise, mustard, garlic powder, onion powder, vinegar, honey, salt, and pepper until well-blended. Refrigerate while preparing the chicken.