I have said it before and I will say it again… Kristin is a GENIUS… like seriously… I live off of her recipes basically.. because she has the best ideas, and is just the cutest thing ever…. I kind of want to be her.. or just be her friend.. ya know same thing
I have been feeling under the weather since last night and so I have been craving comfort food, plus I had it on the menu for this week anyways!
Homemade Chik Fil A Chicken nuggets!!!! OMG… soooo delish… and slightly healthier than the ones actually at Chik Fil A!!! I made waffle fries on the side so it was basically just like having real Chik Fil A but at home… and healthier!!!
Chik Fil A Bites
adapted from iowa girl eats
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup buttermilk (the original recipe said milk but I only had buttermilk)
1/4 cup pickle juice
1 1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)
Honey Mustard Dipping Sauce:
1/2 cup plain greek yogurt
1 1/2 Tablespoons Annie’s Lite Honey Mustard dressing
1 Tablespoon Stone Ground Dijon mustard
* the original sauce had yellow mustard and honey instead of the honey mustard dressing
Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.