Feb 2, 2012

Copy Cat Chick-Fil-A Nuggets in a Slider

First off, let me just go on about how great these copy cat Chick-Fil-A chicken nuggets are....

Finger-licking...oops wrong chicken company...

Then if things couldn't get any better...I decided to make sliders and slap the nuggets in between a glorious homemade roll. Now my feelings...

Ditto of the above times 10.

We have made this meal several times over the last couple months. We enjoy treating our family to this meal every once in awhile...it would probably be more if fried foods was more important on the food pyramid, but alas it is not.

I am finally getting around to sharing this recipe with you all. I promise it is an instant crowd pleaser, but most importantly, it is an instant kid pleaser. So what do you have to lose? Absolutely nothing!

Chicken Nugget Sliders via Copy Cat Chick-Fil-A Nuggets 
nugget recipe adapted from My Name is Snickerdoodle


3 skinless chicken breasts, cut up in bite sized pieces
1 1/2 cups buttermilk
2  cups flour
4 Tablespoons powdered sugar
3 teaspoons of salt
1 1/2 teaspoons of pepper
canola oil (or peanut if you have it on hand)

Place the chicken in a ziploc bag, pour the buttermilk in and seal the bag. Store the bag in your refrigerator for 2-4 hours, allowing the chicken to marinate. After you put the chicken in the fridge, you can start the rolls, recipe follows.

When your chicken is done marinating, in another gallon-sized ziploc bag combine all the dry ingredients. Mix well. Set aside.

Start heating up your oil over medium high heat. There should be about 2" of oil in your pan. I use a thermometer to make sure my oil is heated up to about 375 degrees. Make sure your temp is always around here when you are cooking the chicken.

Once the oil is heated up, using tongs, remove the chicken from the buttermilk and place in the flour mixture. Seal bag and shake, shake, shake till the chicken pieces are evenly coated. Take about 8 pieces of chicken out at a time and place in the oil. Cook them until golden brown. Turning them once about halfway through the process.  My chicken took about 2-3 minutes to cook each round. If you are worried, check the thickest piece in your first batch to see if the chicken is cooked all the way through. That will be a good gauge to see how long you need to cook the chicken.

Remove the chicken and drain on a paper towel. Repeat until all the nuggets are cooked.

Serve on a homemade roll with a little bit of lettuce and your favorite condiment. Slap a side of sweet potato fries down next to your sliders and get ready for a delightful little meal.

They are also quite tasty all by themselves, in fact sometimes my Little Men prefer them that way.

This is our new favorite chicken nugget indulgence. I am sure you and your kids will enjoy it too!

Now as I promised, here is my go to roll recipe:

Homemade Rolls

1 1/2 cups warm water
1 Tablespoon active dry yeast
2 Tablespoons sugar
2 Tablespoons oil
1 teaspoon salt
4 cups all-purpose flour

In the bowl of a stand mixer combine the warm water, sugar and yeast. Let it proof for about 5 minutes (this means you are activating the yeast a little bit. It will get all foamy).

After you have let the yeast proof, add the oil, salt and 2 cups of the flour. Mix on medium high until everything is incorporated. Then, while mixer is on still, add the rest of the flour 1/2 cup at a time until the dough forms a ball and pulls away from the bowl. The dough will be soft and slightly tacky.

You can keep the dough in the mixer going on medium high and let the mixer knead the dough for another 5 minutes (this is what I do). You can also dump the dough onto a floured surface and knead by hand for about 8 minutes.

After the dough has been kneaded, transfer the ball of dough into a greased bowl and cover with greased plastic wrap. Set aside and let rise for 1 hour.

Lightly punch down the dough and dump onto a greased counter top. Divide the dough into 12 equal pieces. Form the pieces each into a ball and place in a greased baking pan or sheet about an inch a part. Cover the rolls with lightly greased plastic wrap and let rise for another 45 minutes.

Bake in a 400 degree oven for 12-14 minutes or until lightly browned and cooked through.

Brush the tops with butter. Serve.

Enjoy everyone! Thanks for reading!

Linking up:
Share Your Awesomeness: The 36th Avenue


Cinderella, the A-Train and Our Little Caboose said...

I actually had these on the menu for Noah's birthday dinner. He will love them I know! Looks delish!

Alayna said...

So as I am making these tonight for dinner, I get on Pinterest and what do I see? The recipe you pinned of the Chick Fil A honey mustard sauce! And since I always have all of the ingredients on hand, I made the sauce. And I gotta say, wow! That recipe is a very close match to the real thing.

I am to lazt to cut the chicken into bit sized pieces so we just halve the chicken breasts and then half them again and cook that way. I also saw on a cooking show that they let the flour mixture sit on the chicken for a few minutes until it got gummy and then they dipped it again in the flour before frying. I think it really helps to keep the chicken crunchy and prevents a lot of the flour from coming off in the oil.

Anyway, I really enjoy following your blog and your pins. It is also nice to know that when you make something different, I know that you got the ingredients local as I am also in the same town as you. (verses being in a bigger city with food that is not easily available here, if at all)

Larissa@Just Another Day in Paradise said...

I still haven't used the sauce yet, now I am excited.

Thanks for following along with all my craziness.


Related Posts Plugin for WordPress, Blogger...