Buzz
There are many reasons why fast food copycat recipes are so popular. Some people enjoy the challenge of perfecting a hard-to-capture flavor, others believe it’s a healthier option, and in the case of Chick-fil-A, some prefer to avoid supporting homophobic organizations with their money.
Whatever your motivation, trying to recreate the famous chicken chain’s recipe is far from a new idea. Plenty of recipes out there claim to have unlocked the Chick-fil-A secret, with many attributing it to the iconic pickle brine. But when you look at the ingredients list, that theory doesn’t hold up. Pickle brine, which contains vinegar, might be common, but it's only found in very small amounts in the bun. What you’ll actually find dominating the chicken seasoning and coating is Monosodium glutamate.
MSG’s presence should come as no surprise—it's a flavor booster that makes food taste delicious and is far easier to work with than pickle brine, which, in my experience, just makes meat taste like pickles. In addition to MSG, salt and sugar (both refined and powdered) play a significant role in the recipe, which is expected, since these are the go-to ingredients for food companies looking to make their products irresistible.
All three ingredients are relatively inexpensive and easy to find for home use, so there's no reason you can't whip up your own MSG-infused, Chick-fil-A-style nuggets in the comfort of your own welcoming, inclusive home. In fact, I find these nuggets to be crispier and more flavorful than the ones from the fast food joint, plus I can enjoy them whenever I like, even on a Sunday.
You likely don’t have a pressure fryer (which is part of the Chick-fil-A process), but that’s no problem. I discovered that a bit of dry-brining followed by deep frying creates perfectly golden nuggets that are crispy on the outside and juicy and flavorful on the inside. (If a sandwich is more your style, just follow the same method, double the brine time, and fry the filet until it reaches an internal temperature of 150℉.) To make your own tender, umami-rich nuggets, you'll need:
Chicken (obviously):
1 pound of boneless, skinless chicken breast, cut into small, bite-sized pieces
For the dry brine:
3 tablespoons fine sea salt
1 tablespoon MSG
1 tablespoon granulated sugar
1/2 teaspoon garlic powder
1/4 teaspoon paprika
For the milk wash:
1 egg
1 tablespoon whole milk
For the frying:
1 cup all-purpose flour
1/4 cup powdered sugar
1 tablespoon fine sea salt
2 1/2 teaspoons MSG
1 teaspoon garlic powder
1/2 teaspoon paprika
Refined peanut or vegetable oil
For the dipping sauce:
2 tablespoons honey BBQ sauce
1 tablespoon yellow mustard
1 tablespoon mayonnaise
1/4 teaspoon garlic powder
In a bowl, whisk together all of the dry-brine ingredients. Then, sprinkle one tablespoon plus one teaspoon (which equals four teaspoons) of the seasoning over the nuggets, toss them well to ensure they’re evenly coated, and allow them to rest on a wire rack set over a plate for 15 minutes. While the nuggets are brining, prepare the egg wash, the coating, and set up your breading station.
After 15 minutes, blot any excess moisture off the chicken, then dip the nuggets into the milk and egg wash before coating them in the flour mixture. Fill a Dutch oven (or another deep frying vessel) with enough oil so that it rises about three inches, leaving roughly three inches of space from the top of the vessel. This will prevent the oil from overflowing when the nuggets are added. Heat the oil to 370℉, and while waiting for it to heat up, give the nuggets another toss in the flour mixture.
Once the oil hits the right temperature, toss the nuggets one last time in the flour, then gently lower them into the hot oil, working in batches if necessary. Fry them for 3-5 minutes until golden brown. Remove them with a slotted spoon or spider and let them drain on paper towels. Combine the final four ingredients for the dipping sauce, cook or bake some frozen waffle fries, and enjoy your crispy chicken nuggets, ideally with a refreshing lemonade or Diet Dr. Pepper.
