CHICK FIL A HOURS RECIPES

Steps:

• Pound chicken breasts till they are thin enough for your taste. (I find a lot of breasts are really too thick for a sandwich so I pound out the thick part a little) Cut into chunks if you want nuggets.
• Place chicken in plastic bag with pickle juice and marinate for an hour (preferably overnight).
• Mix up eggs in seperate bowl for the egg wash.
• Mix flour and remaining spices in another shallow bowl.
• Remove chicken from the pickle juice maranade and drain well. Dip into the egg wash and then into the flour mixture.
• Fry the chicken however you prefer here. I pan fried mine in a few tablespoons of oil and it turned out fine. Chick-Fil-A deep fries theirs in a pressure cooker, so you can try that if you are feeling adventurous.

Steps:

• In a small bowl, whisk together barbecue sauce, mayo, dijon, yellow mustard and honey. Set aside. To a large plastic bag, add chicken pieces, pickle brine, garlic cloves, a big pinch of salt, and 8 to 10 grinds of black pepper. Massage marinade over the chicken so that it is totally distributed. Refrigerate for at least 2 hours and up to 6. When chicken is nearly finished marinating, add enough oil to fill a large, heavy-bottom pot about halfway. Place pot over medium high heat and let oil come up to 350º. While the oil is preheating, create the wet and dry dredge. In a medium bowl whisk together 2 eggs and milk then season with salt and pepper.  In another medium bowl whisk together flour, powdered sugar, paprika, garlic powder, 1 tablespoon salt and 2 teaspoons black pepper. Drizzle 2 to 3 tablespoons of the egg mixture over the flour then, using your hands or a fork, distribute it through the flour to create little clumps and crumbs. This will create little crunchy bits on the chicken. Set both bowls aside until ready for frying. Remove chicken from the plastic bag and discard marinade. Pat chicken totally dry and season thoroughly with salt and pepper. Working in 2 to 3 batches, coat chicken pieces in egg mixture. Toss chicken in spiced flour mixture until fully covered. Shake Nuggets lightly to dislodge any loose flower or breading, then drop them in oil. Using tongs or a spider, separate the nuggets once they’ve been added to the oil. Fry for 2 to 3 minutes or until the nuggets are golden brown and cooked through. Move finished nuggets to a paper towel lined plate to drain then season with salt. (Do not start dredging and breading the next batch until the prior batch has totally finished.) Serve immediately with Copycat Chick-Fil-A Sauce and other dipping sauces.