Making Chick-Fil-A Nuggets at Home | But Better

Cut the chicken thighs (1 ½ lb) into bite size pieces. Place on a tray or cutting board and generously season with the cure. Flip and repeat.

Place chicken (1 ½ lb) into a plastic bag and fridge for at least 30 minutes.

For the dredge, combine all-purpose flour (2 cups), salt (2 tsp), msg (½ tsp), powdered sugar (1 Tbsp), garlic powder (2 Tbsp), sweet paprika (2 tsp), and porcini mushroom powder (½ cup). Whisk together.

For the liquid portion of the breading station, whisk eggs (2 whole) in a medium bowl before adding whole milk (1 cup) while whisking.

Drop chicken (1 ½ lb) into flour dredge, tossing until fully coated. Then egg mixture. Back into the flour mixture. Rinse and repeat with remaining pieces and transfer to a parchment lined baking sheet.

In a medium pot filled with high heat oil, heat to 325°F.

While oil preheats. To a small bowl, add in all ingredients and whisk to combine.

Once oil is at temperature. Drop chicken into oil and fry 3-5 minutes in batches.

Let cool on a wire rack set in a lined baking sheet.