Chick-fil-a Nuggets & Dipping Sauce

Makes: 50-60 Nuggets

Ingredients

Brine

·       1/4 Cup Granulated Sugar

·       3.5 Tablespoon Iodized Salt

·       4 Cups Water (or 3 3/4 Cups Water & 1/4 Cup Pickle Juice)

·       1 1/2 lb-2lbs Chicken Tenderloin or Chicken Breast cut into cubes

Spice Mix

·       2 teaspoons paprika

·       1 1/2 tablespoons black pepper (reduce if you don't want very spicy)

·       1/2 teaspoon cayenne pepper

·       1 teaspoon powdered MSG

Milk Egg Mixture

·       1/2 cup milk

·       1 large eggs

Breading Mixture

·       1 1/2 cups all-purpose flour

·       1 tablespoon Powdered Sugar

·       2 tablespoons powdered non-fat milk

·       1 teaspoon baking powder

·       Remaining Spice Mix (about 2 tablespoons)

Directions

1.     Dissolve 3.5 Tbsp of Iodized Salt (Table Salt) and 1/4 cup of sugar into 4 cups of cold water. Place chicken and brine into a pan that can hold it or ziplock bag. Transfer to refrigerator and let sit for at least 2 or 3 hours or overnight.

2.     Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside

3.     Whisk together milk and eggs in a medium bowl. Set aside.

4.     Remove chicken nuggets from brine and pat dry with paper towels. Season on all sides with spice mixture, will add remaining spice mixture to breading mixture. 

5.     Combine flour, non-fat milk powder, baking powder, powdered sugar, and remaining spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.

6.   In a large skillet, preheat oil 1" of oil to 350°F.

7.   Dip chicken nuggets into milk mixture and turn to coat. Working one nugget at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of the nugget, and press down firmly to adhere as much mixture as possible to the meat. Lift nugget, shake off excess flour. Repeat with remaining nuggets.

8.    Add chicken nuggets to hot skillet, turn nuggets for about 4 minutes total, flipping nuggets over at 2 minutes. Transfer to cooling rack. 

NOTE: Just like the real thing, this fried chicken is quite salty. If you would like a less salty sandwich, reduce brining time to 1 hour and decrease salt in breading. I use Diamond Crystal kosher salt (1/2 Cup). If you are using Morton kosher salt, use (4.5 Tbsp). If using regular table salt, reduce by 50% (3.8 TBSP).

Dipping Sauce

Ingredients

·       2 Tablespoons Honey

·       1 Tablespoon Yellow Mustard

·       2 Teaspoons Dijon Mustard

·       ¼ Cup Mayo

·       2 Tablespoons Barbecue Sauce

Directions

Mix all ingredients together.