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Crispy Copycat Chick-fil-A Nuggets Recipe with Easy Homemade Polynesian Sauce

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This recipe replicates the iconic crispy and juicy Chick-fil-A nuggets with a homemade sweet and tangy Polynesian sauce, perfect for quick weeknight dinners or entertaining.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized nuggets
  • 1 cup dill pickle juice
  • 1/2 cup whole milk or unsweetened almond milk
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 2 tbsp powdered sugar
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 large egg, beaten
  • Peanut oil or vegetable oil for shallow frying
  • For the Polynesian Sauce:
  • 1/2 cup pineapple juice
  • 1/4 cup sugar
  • 1/4 cup ketchup
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce (or gluten-free tamari)
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • Optional: pinch of red pepper flakes

Instructions

  1. Brine the chicken nuggets in dill pickle juice for 20 minutes in the refrigerator.
  2. Whisk together flour, powdered sugar, paprika, salt, black pepper, garlic powder, and onion powder in a large bowl.
  3. In a separate bowl, beat the egg with the milk until smooth to make the egg wash.
  4. Heat about 2 inches of oil in a deep frying pan to 325°F (163°C).
  5. Remove chicken from brine and pat dry lightly with paper towels.
  6. Dip each nugget into the egg wash, then dredge thoroughly in the flour mixture, pressing lightly to adhere. Repeat the egg wash and flour dredge once more for extra crunch.
  7. Fry nuggets in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
  8. Drain fried nuggets on a wire rack over a baking sheet to keep them crispy.
  9. To make the Polynesian sauce, combine pineapple juice, sugar, ketchup, rice vinegar, soy sauce, garlic powder, and ground ginger in a small saucepan.
  10. Bring sauce to a simmer over medium heat, stirring occasionally, then reduce heat and simmer gently for 10 minutes until slightly thickened. Let cool before serving.

Notes

Use a thermometer to maintain oil temperature at 325°F for best results. Double dredging the nuggets ensures a crispy crust. Drain nuggets on a wire rack instead of paper towels to keep them crispy. The Polynesian sauce can be refrigerated for up to a week and tastes better after sitting overnight. For a healthier option, bake nuggets at 400°F for 15-20 minutes, flipping halfway.

Nutrition

Keywords: Chick-fil-A nuggets, copycat recipe, homemade chicken nuggets, Polynesian sauce, crispy chicken, fried chicken, easy dinner, kid-friendly

Find it online: https://prismtaste.com/crispy-copycat-chick-fil-a-nuggets-recipe-with-easy-homemade-polynesian-sauce/