That first hiss from the cooker tells you something good is happening. You spot the steam cues coming out, and you just know that the broth depth in your kitchen is about to change for the better. It’s like this little signal that your food’s getting that perfect tender pull you’re craving.
When you’re cooking these nuggets in your pressure cooker, you can almost feel the anticipation building. The smells start swirling and you realize you ain’t just cooking chicken—you’re crafting a dang good experience. The whole kitchen starts smelling like those crispy bites you remember from Chick Fil A.
Plus, you don’t gotta wait forever which is kinda the best part. You get that crispy yet juicy chicken in way less time than frying up batches the old way. By the time the kitchen’s quiet again, your dinner is ready and you can’t wait to dig in.
Why Your Cooker Beats Every Other Pot
- Pressure cooking locks in juices making chicken super tender.
- It speeds up cooking so you don’t gotta wait around all day.
- Steam cues let you know when stuff’s just right, easy peasy.
- The broth depth infuses flavor better than regular boiling or frying.
- You get a perfect tender pull on your chicken every time.
- Less oil splatter means cleaner kitchen vibes.
- It’s all contained in one pot so less mess to scrub later.
Check out our easy healthy chicken broccoli soup to see more ways pressure cookers enhance broth depth and flavor infusion.
All the Pieces for This Meal
- 2 boneless skinless chicken breasts cut into 1 inch pieces for quick cooking.
- 1 cup dill pickle juice to soak and bring that classic Chick Fil A tang.
- 1 large egg to help the coating stick real good.
- 1 cup milk to mix with egg and keep it smooth.
- 1 cup all purpose flour for that crispy coating.
- 1 Tbsp confectioners’ sugar adds just the right sweet touch.
- 1 tsp paprika to give a little smoky color and spice pop.
- 1 tsp pepper to wake up the flavors.
- 1 tsp salt to balance everything.
- Peanut oil or canola oil for frying crispy nuggets without fuss.
Each piece here plays a part in getting that charm in every bite. The pickle juice soak is kinda the secret weapon, soaking in tang that makes these nuggets taste legit. Then the confectioners’ sugar might sound funny but it really works to sweeten that crispy crust in a sneaky way. You’ll love how these ingredients come together to make you forget you’re even cooking at home.
How It All Comes Together Step by Step
First thing you gotta do is toss your chicken pieces in a bowl and cover ‘em with that dill pickle juice. Cover that bowl and pop it in the fridge, let it soak for at least 30 minutes but no more than an hour if you wanna keep it tender and not mushy.
Next up, mix your egg and milk together in a separate bowl. Get it nice and smooth, not all clumpy. This combo is gonna be your sticky base for the coating.
Then grab another bowl and mix your flour, confectioners’ sugar, paprika, pepper, and salt. This dry mix is all about that crunch and flavor punch.
Pull the chicken out of the pickle juice and really pat it dry with a paper towel. This step is key for your flour coating to stick.
Now dip each chicken piece into the egg and milk mix, then roll it in the flour mixture. Make sure it’s coated all over so you get that crispy shell.
Heat about two inches of peanut or canola oil in a skillet to 350°F. When it’s hot enough, fry your nuggets in batches so they don’t crowd. Each side takes about 3-4 minutes till they’re that perfect golden brown, you gotta watch ‘em though.
Use a slotted spoon to get your nuggets out and set ‘em on paper towels to drain. Serve ‘em warm with your fave dipping sauce and dig in!
Time Savers That Actually Work
- Pre-cut chicken: Grab the pre-cut chicken at the store or cut it the night before.
- Marinate ahead: Marinate in the morning before work to save evening time.
- Set up dredging station: Put your egg mix and flour mix bowls next to each other so you can coat super quick.
- Heat oil while coating: Start heating your oil while you’re dipping chicken to save time.
- Batch fry smartly: Don’t overcrowd the pan so nuggets fry fast and even without waiting on extra batches.
That First Bite Moment
When you take that first crunchy bite, you feel the sudden snap of the crisp coating, that’s what you’ve been waiting for. It’s all crispy without being tough, the kind of crust that just melts away with each chew.
Then the chicken inside hits your taste buds with juicy, tender flavor. The marinade’s tang peeks through with that dill pickle juice goodness, reminding you why you made these at home.
Every bite leaves you wanting more because it’s just right between sweet, salty, and a little peppery kick. You recall those fast food cravings but now you got your own version that’s heck of satisfying.
Making It Last All Week Long
Got leftovers? No worries, you can keep this good stuff in your fridge. Just put nuggets in an airtight container and they’ll stay juicy for up to 4 days.
If you wanna freeze some, wrap them tight in foil or freezer bags. They keep well for up to 2 months. Just thaw in the fridge overnight before reheating.
Reheat nuggets in the oven or toaster oven to get back that crisp shell instead of the microwave which can get soggy fast. A quick broil for a minute or two works wonders.
Common Questions and Real Answers
- Can I use frozen chicken for this recipe? Yeah, but thaw it fully first or else the cook times get tricky and might mess with the tender pull.
- What’s slow release on the cooker mean? It’s when you let the pressure come down gradually so your chicken stays juicy and tender instead of tough.
- Can I skip the pickle juice marinade? You could but you’d miss out on a big part of that classic flavor. Try at least 30 minutes for best bite.
- Why does confectioners’ sugar go in the coating? It adds a subtle sweet note that balances the salty and tangy parts. It’s a little trick that works super good.
- Do I need special oil for frying? Nope, just go with peanut or canola oil for good heat tolerance and flavor.
- Is natural release different from slow release? Yeah, natural release means you just let the cooker lose pressure itself without opening it. Slow release means you open the valve slowly to ease out the pressure gently.
For more inspiring chicken pressure cooker recipes, check out our Thai Chicken Satay with Peanut Sauce or try the popular Thai Sweet Chili Chicken Pressure Cooker recipe.
Interested in comfort classics? Our Crispy Cheddar Chicken is a crowd-pleaser you won’t want to miss!
Copycat Chick Fil A Nuggets Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 Boneless skinless chicken breasts cut into 1 inch pieces
- 1 cup Dill pickle juice
- 1 Large egg
- 1 cup Milk
- 1 cup All purpose flour
- 1 Tbsp Confectioners’ sugar
- 1 tsp Paprika
- 1 tsp Pepper
- 1 tsp Salt
- Peanut oil or canola oil for frying
Instructions
Instructions
- Toss chicken pieces in a bowl and cover with dill pickle juice. Cover and refrigerate for at least 30 minutes but no more than 1 hour.
- In a separate bowl, whisk together egg and milk until smooth.
- In another bowl, combine flour, confectioners’ sugar, paprika, pepper, and salt.
- Remove chicken from marinade and pat dry with paper towels.
- Dip each chicken piece into the egg and milk mixture, then coat in flour mixture until fully covered.
- Heat 2 inches of oil in a skillet to 350°F.
- Fry chicken pieces in batches for 3–4 minutes per side or until golden brown and fully cooked.
- Remove chicken with slotted spoon and drain on paper towels.
- Serve warm with your favorite dipping sauce.
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