Fast food is something I rarely partake in. First, my stomach just doesn’t handle fried all that well. Second, my face definitely does not handle fried all that well… or my arms, hips, and thighs. It’s quite sad.
Luckily there really isn’t all that much fast food that I really enjoy. I’ve never been a fan of McDonalds, Burger King, Taco Bell, etc, and I honestly don’t believe I’ve ever tried a “quarter pounder.”
Trust me I’m not a saint, I still have a soft spot for Taco Cabana and Chick-fil-a. Those tender, crunchy little chicken nuggets are sent straight from heaven, I swear. And the waffle fries. I die.
Rachel Zoe would not appreciate me using her expression in that context. We all know that woman has never wrapped her lips around a Chick-fil-a nugget. And for that reason alone, I feel so very sorry for her.
Over the last couple weeks, I’ve noticed a couple of “knock-off” chick-fil-a nugget recipes making their way around the web, especially Pinterest. Since I begin Isagenix month next week on my quest to have wedding picture arms, I decided I best get all of these types of recipes out of the way this week (hence the queso, cake, and now these nuggets). Because for the next thirty days, you won’t be seeing the likes of those types of recipes round here…. no sir.
But, trust me, this week there will be lots of those kind of recipes. The really, really good ones that just have to be shared.
For the breading
1 cup flour
2 heaping tbsp powdered sugar
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp garlic salt
1/2 cup peanut oil
Dash of salt
Dash of pepper
In a tupperware container, whisk together pickle juice, milk, egg and salt. Add in chunk chicken breast and let marinate for 4 hours.
Once chicken is done marinating, combine all ingredients for the breading in a large ziploc bag. Add chicken chunks to the flour bag and shake until all of the chunks are coated.
Over medium high heat, and peanut oil, salt and pepper to a large dutch oven. Let peanut oil get very hot. Drop chicken chunks into peanut oil and fry about 2 minutes per side. Remove chicken to a plate covered with a paper towel to drain Repeat this process until all the chunks have been cooked.
Serve with your favorite sauce. I’m a ketchup girl, but honey mustard, ranch, or barbeque would work beautifully.
Oh these are delicious. Honestly I had a hard time not eating them all before photographing them. But they had to be shared so I worked up some serious will power and resisted. The pickle juice is definitely the magic ingredient in this one. And the powdered sugar.
If I find a recipe for waffle fries that is as close to chick-fil-a’s as this one, I’ll be running a knock-off chick-fil-a out of my townhome soon. I’m sure the HOA would love that.
And I might even stay open on Sundays.