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Anyone here a Chick-fil-A fan? I have to admit that I am a HUGE fan. I’m not usually that into breaded chicken, but the chicken and Chick-fil-A is something special. I’ve never been able to figure out just what it was until recently when I read about a Chick-fil-A copycat recipe over at Little Bean Food Storage. I decided to give her recipe a try. Then only thing not from my “home store” of food storage in the recipe is the chicken itself. But, I’m going to give these Thrive chicken nuggets from Lindsey at Why Just Eat a try soon.
Maybe some of you already knew that, but I was shocked. After making them though, I can totally taste it now when I go to Chick-fil-A!
Here is the recipe I used. I modified it a bit to include all pantry stable ingredients (expect the chicken). And yes, I keep pickles in my food storage! You store what you eat, right?
- dill pickle juice
- 2-3 boneless, skinless chicken breasts
- 2 cups [url href=”http://simplefamilypreparedness.thrivelive.com/hard-white-winter-wheat-1.html”]whole white wheat flour[/url]
- 5 Tbsp. [url href=”http://simplefamilypreparedness.thrivelive.com/powdered-sugar-1090.html”]powdered sugar[/url]
- 1 tsp. pepper
- 2 tsp. salt
- 2 tsp. garlic powder
- 1/4 teaspoon paprika
- 1 Tbsp. [url href=”http://simplefamilypreparedness.thrivelive.com/dried-egg.html”]whole egg powder[/url]
- 2 Tbsp. [url href=”http://simplefamilypreparedness.thrivelive.com/instant-milk-1.html”]instant milk powder[/url]
- 1 1/8 cup water
- 2 cups oil
- Cut chicken breasts into <g class=”gr_ gr_85 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace” id=”85″ data-gr-id=”85″>nugget sized</g> chunks and place in a quart size <g class=”gr_ gr_84 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace” id=”84″ data-gr-id=”84″>ziploc</g> bag. Pour in enough pickle juice to nearly fill the bag. Place bag in the fridge for at least one hour (mine was in there for 6+ hours).
- Mix flour, sugar, pepper, salt, and paprika in a shallow bowl.
- A few minutes before you are ready to make the nuggets, heat the oil in a large <g class=”gr_ gr_74 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del” id=”74″ data-gr-id=”74″>sauce pan</g> (or deep fryer if you have one) to 375 degrees over <g class=”gr_ gr_75 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace” id=”75″ data-gr-id=”75″>medium high</g> heat.
- Mix the egg powder, milk powder <g class=”gr_ gr_83 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep” id=”83″ data-gr-id=”83″>and</g> water in a bowl. Remove a few pieces of the chicken from pickle juice, and place in milk mixture. Let them sit for a few seconds, then remove and dip in flour mixture. Dip them quickly in the milk mixture a second time, and then roll in the flour mixture again. Drop them into the hot oil, and cook until golden brown (about 3-4 minutes per side).
If any of you try them, I’d love to know what you think!
Want More Food Storage Recipes?
If you’d like more (family approved) 100% food storage recipes, I have a recipe book that you can find here or by clicking on the image below.