COPYCAT CHICK-FIL-A NUGGETS & HONEY MUSTARD DIPPIN’ SAUCE

By á-3443

Ingredients

• INGREDIENTS:
• For the dippin’ sauce:
• 1/2 cup mayo
• 2 tbsp. mustard (regular prepared yellow mustard)
• 1/2 tsp. garlic powder
• 1 tbsp. vinegar
• 2 tbsp. honey
• Salt and pepper, to taste
• For the nuggets:
• 6 chicken breasts, cut into SMALL bite-sized pieces
• 2 cups flour (I used Pamela’s Gluten Free Baking Mix)
• 1/4 cup powdered sugar
• 3 tsp. salt
• 1 tsp. pepper
• 1 tsp. paprika
• Canola oil for frying

Details

Adapted from onegoodthingbyjillee.com

Preparation

Step 1

In a small bowl, combine all the ingredients for the sauce, mix well, and set aside.

In a large dutch oven or stockpot, heat the oil. You want it hot enough so that when you drop a piece of chicken into it, it quickly floats back to the top.

While the oil is heating, add flour, sugar, salt, pepper, and paprika to a gallon-sized plastic zipper bag. Mix the ingredients slightly by squeezing the bottom of the bag a few times. Then put the chicken into the bag, close it, and SHAKE (or tumble) until all pieces are well coated.


When oil is up to temperature…use a slotted spoon or a pair of tongs to fish pieces of chicken out of the flour and add to the oil. I did mine in batches of about 6 to 8 at a time.

A couple of tips here (especially if making gluten-free):

Don’t get the oil TOO HOT or it will burn the flour! At least that’s what happened with the gluten-free flour I used. The first couple of batches cooked too fast and too brown because the oil was too hot. After that I turned the heat down to a medium low setting and the rest cooked beautifully.
Also, make sure your chicken is cut up into SMALL pieces. This will help them to cook faster with less likelihood of them burning.
Once the chicken is a nice golden color, remove from the oil with a slotted spoon or tongs and set on paper towels to drain.

Continue with batches of 6 to 10 nuggets until all the nuggets have been cooked.