Copycat Chick-Fil-A Bites Recipe

Ingredients

Chicken

  • 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch bite-sized cubes)
  • 1 cup dill pickle juice
  • 1/2 cup milk
  • 1 large egg

Breading

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)

Frying

  • Peanut oil (or vegetable or canola oil)

Chick-Fil-A Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon barbecue sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon smoked paprika (optional, for a hint of smokiness)

Instructions

1. Marinate the chicken

  • In a large bowl, whisk together milk, dill pickle juice, and egg.
  • Add cubed chicken to the marinade, stir to coat, cover and refrigerate for at least 30 minutes, or ideally 2-4 hours for optimal flavor.

2. Prepare the breading

  • In a separate large bowl or ziplock bag, combine flour, powdered sugar, paprika, salt, pepper, and garlic powder (if using).

3. Bread the chicken

  • Remove chicken from marinade, allowing excess liquid to drip off.
  • Working in batches, dredge the chicken pieces in the flour mixture, shaking off any excess.

4. Fry the chicken

  • In a deep skillet or pot, heat enough oil to reach a depth of about 2 inches. Bring the oil to 350 degrees F (175 degrees C). Use a thermometer for accuracy.
  • Carefully add the chicken pieces to the hot oil in batches, avoiding overcrowding.
  • Fry for around 3-5 minutes, or until golden brown and cooked through (internal temperature should reach 165 degrees F).
  • Remove with a slotted spoon and drain on paper towels.

5. Make the sauce

  • Whisk together all sauce ingredients until smooth.

6. Enjoy!

  • Serve your crispy Chick-Fil-A bites hot with the delicious dipping sauce.

Tips

Don’t overcrowd the pan: Frying in batches keeps the oil temperature consistent, ensuring crispy bites.

Double breading: For extra crunch, dredge chicken in the flour mixture, dip back in the marinade, and then dredge in flour again.

Spice it up: Add a pinch of cayenne pepper to the breading mixture for a little kick.

Oil options: While peanut oil is traditional at Chick-fil-A, vegetable or canola oil works perfectly fine.

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