Description
Our version of the Original Chick-Fil A
Ingredients
Scale
- Buttermilk (enough to cover and soak chicken pieces)
- 1 lb boneless skinless chicken breasts (cut into bite sized nuggets)
- 3/4 cup bread crumbs made from dry (toasted bread)
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon sugar
- 1 teaspoon Lawry’s® season salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk (if needed to throroughly cover chicken)
- 2 eggs (whisked thoroughly)
- vegetable oil (for frying)
Instructions
- In a large bowl, add chicken pieces and buttermilk.
- Allow chicken to soak in the buttermilk as long as you can (at least one hour, but preferably overnight).
- Place dried bread into a food processor and process until fine.
- Pulse in the flour, garlic powder, onion powder, sugar, seasoning salt, pepper and paprika.
- In a large dutch oven (or deep fryer if you have one), heat 2 inches of vegetable [or peanut] oil to 350 degrees over medium-high heat.
- Transfer flour mixture to a bowl.
- Whisk eggs in a separate bowl.
- Piece by piece, remove chicken from buttermilk and dredge in bread crumb/flour mixture, then egg wash, then back into bread crumb/flour mixture.
- Once all pieces have been coated, you can start putting them into the hot oil.( Be careful not to overload your fryer basket or place too many pieces into your oil, the chicken won’t cook evenly and will take longer to cook)
- Cook for about 1 1/2 minutes, then turn chicken pieces over, if necessary, and cook for another 1 1/2- 2 minutes.(look for a golden brown crust, don’t over cook)
- Transfer chicken pieces to a paper towel lined plate to absorb any excess oil.
- OR place on metal rack with paper toweling below for a crisper nugget.
- Repeat with remaining chicken.
Notes
Toss with a fresh salad or serve with fries or as a sandwich.
Works equally well with boneless chicken breast or strips.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
