Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup dill pickle juice, 1/2 cup buttermilk, 1 large egg (for brine)
- 1 cup all-purpose flour, 1/2 cup cornstarch, 2 tbsp powdered sugar
- 1.5 tsp kosher salt, 1 tsp paprika, 1/2 tsp each garlic powder & onion powder, 1/4 tsp white pepper
- 2–3 tbsp brine or water (to make “nubby” flour bits)
- Peanut oil, 2–3 cups (2-inch depth) for frying
- Copycat sauces: Chick-fil-A sauce, Polynesian, or Garden Herb Ranch
Do This
- 1. Cut chicken into 1-inch pieces; whisk pickle juice, buttermilk, and egg; brine chicken 30 minutes in the fridge.
- 2. Mix flour, cornstarch, powdered sugar, salt, paprika, garlic, onion, white pepper; drizzle in 2–3 tbsp brine to form small flour clumps.
- 3. Heat peanut oil to 350°F in a Dutch oven (2-inch depth).
- 4. Drain chicken well; dredge in seasoned flour, pressing to create a nubby coating.
- 5. Fry in batches 3–4 minutes at 350°F until golden and 165°F internal; drain on a wire rack.
- 6. Whisk sauces while frying: Chick-fil-A sauce, Polynesian (briefly simmer), or Garden Herb Ranch.
- 7. Rest nuggets 3 minutes; serve hot with sauces and pickle chips.
Why You’ll Love This Recipe
- Pickle-brined chicken stays exceptionally juicy and flavorful.
- A lightly sweet, seasoned flour plus powdered sugar makes that signature nubby, craggy crust.
- Choose your favorite copycat sauces: classic Chick-fil-A, tangy Polynesian, or cool ranch.
- Clear instructions for pan/deep frying and guidance for those with a true pressure fryer.
Grocery List
- Produce: Fresh dill or parsley (optional garnish), lemon (for sauces), chives (for ranch)
- Dairy: Buttermilk, mayonnaise, sour cream
- Pantry: Jar of dill pickles (for juice), all-purpose flour, cornstarch, powdered sugar, peanut oil, ketchup, barbecue sauce, honey, yellow mustard, Dijon mustard, apple cider vinegar, pineapple juice, garlic powder, onion powder, paprika, white pepper, black pepper, kosher salt
Full Ingredients
Chicken & Brine
- 1.5 lb (680 g) boneless, skinless chicken breasts or tenderloins, cut into 1-inch pieces
- 1 cup dill pickle juice (from a jar of dill pickles)
- 1/2 cup buttermilk
- 1 large egg
Seasoned Dredge (for a nubby crust)
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 2 tbsp powdered sugar
- 1.5 tsp kosher salt
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp white pepper (or black pepper)
- 1/4 tsp baking powder
- Optional heat: 1/4 tsp cayenne
- 2–3 tbsp brine (or water), to create flour clumps
For Frying
- Peanut oil, 2–3 cups (enough for a 2-inch depth in a 5–6 qt Dutch oven) or per deep fryer manufacturer’s fill line
Copycat Sauces
Chick-fil-A Sauce (Honey Mustard BBQ)
- 1/2 cup mayonnaise
- 3 tbsp barbecue sauce (smoky, not overly sweet)
- 1 tbsp honey
- 1 tbsp yellow mustard
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/4 tsp paprika
- 1/8 tsp garlic powder
- Pinch kosher salt and black pepper
Polynesian Sauce (Tangy Sweet-and-Sour)
- 1/3 cup ketchup
- 1/3 cup honey
- 2 tbsp apple cider vinegar
- 2 tbsp pineapple juice
- 1 tsp soy sauce
- 1 tsp cornstarch mixed with 1 tbsp water
- Pinch kosher salt
Garden Herb Ranch
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 tsp lemon juice
- 1/2 tsp dried dill (or 1.5 tsp fresh, finely chopped)
- 1/2 tsp dried parsley
- 1/2 tsp dried chives (or 1 tsp fresh, finely snipped)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/8–1/4 tsp kosher salt, to taste
Step-by-Step Instructions
Step 1: Cube the chicken
Trim any visible fat or tendon from the chicken. Cut into 1-inch pieces so they cook quickly and evenly. Pat dry with paper towels.
Step 2: Make the pickle brine
In a bowl, whisk the dill pickle juice, buttermilk, and egg until smooth. Add the chicken and stir to coat. Cover and refrigerate for 30 minutes (up to 12 hours for deeper flavor). Keep chilled until just before dredging.
Step 3: Mix the seasoned dredge and create “nubby” bits
Whisk together the flour, cornstarch, powdered sugar, kosher salt, paprika, garlic powder, onion powder, white pepper, and baking powder. Sprinkle in 2–3 tablespoons of the brine (or water), rubbing with fingertips to form small clumps throughout the flour. These clumps become the craggy, crunchy bits on the nuggets.
Step 4: Heat the oil
Pour peanut oil into a heavy Dutch oven to a 2-inch depth (or use a deep fryer). Heat to 350°F over medium-high heat, monitoring with a clip-on thermometer. Adjust heat as needed to maintain 340–360°F during frying.
Step 5: Dredge and fry (pan/deep-fryer method)
Remove chicken from the brine, letting excess drip off. Dredge in the flour mixture, pressing to help the nubby coating adhere. Shake off excess.
Working in batches, carefully lower the nuggets into 350°F oil. Fry 3–4 minutes per batch, stirring or flipping halfway, until deeply golden and the thickest piece reaches 165°F internal temperature. Transfer to a wire rack set over a sheet pan to drain and stay crisp. Keep finished nuggets warm in a 200°F oven while you fry the rest.
Step 6: Optional: True pressure-fryer method
Use only a dedicated pressure fryer designed for hot oil. Never use a pressure cooker for frying. Follow the appliance manual. Typical guidance: preheat to 320–325°F, load dredged nuggets in the basket, close and pressurize (about 10–12 psi), fry 3–5 minutes until 165°F internal. Depressurize fully before opening, then lift and drain. Always prioritize the manufacturer’s time/temperature and safety instructions.
Step 7: Make the copycat sauces
Chick-fil-A Sauce: Whisk mayonnaise, barbecue sauce, honey, yellow mustard, Dijon, lemon juice, paprika, garlic powder, and a pinch of salt and pepper until smooth. Refrigerate until serving.
Polynesian: In a small saucepan, whisk ketchup, honey, vinegar, pineapple juice, soy sauce, and cornstarch slurry. Bring to a gentle simmer over medium heat, whisking, 2–3 minutes until glossy and lightly thickened. Season with a pinch of salt; cool to warm.
Garden Herb Ranch: Whisk mayonnaise, sour cream, buttermilk, lemon juice, dill, parsley, chives, garlic and onion powders, pepper, and salt. Chill 15 minutes to bloom flavors.
Step 8: Serve
Let nuggets rest 3 minutes so juices settle and the crust sets. Serve hot with your choice of sauces and a few dill pickle chips on the side.
Pro Tips
- For extra crunch, don’t skip adding a splash of brine to the flour to make those tiny clumps.
- Peanut oil delivers the most authentic flavor and high-heat performance. Keep oil at 350°F for even browning.
- Use a wire rack, not paper towels, to keep the crust crisp after frying.
- Work in small batches to prevent temperature drops and soggy crusts.
- Brine up to 12 hours for maximum juiciness, but dredge and fry right before serving for best texture.
Variations
- Spicy Nuggets: Add 1/2–1 tsp cayenne and 1/2 tsp ground white pepper to the dredge.
- Gluten-Free: Use a blend of 3/4 cup fine white rice flour + 1/2 cup potato starch instead of flour/cornstarch.
- Air Fryer: Lightly mist dredged nuggets with oil. Air fry at 375°F for 8–10 minutes, flipping halfway, until golden and 165°F internal.
Storage & Make-Ahead
Refrigerate leftover cooked nuggets in an airtight container up to 3 days. Reheat at 425°F for 10–12 minutes or in an air fryer at 375°F for 6–8 minutes until hot and crisp. To prep ahead, brine chicken up to 12 hours. For freezer meal prep, dredge brined pieces, arrange on a parchment-lined sheet to freeze solid, then store up to 2 months; fry from frozen at 350°F for 4–5 minutes, checking for 165°F internal.
Nutrition (per serving)
Approximate, without sauce: 450 calories; 53 g protein; 20 g fat; 16 g carbohydrates; 1 g sugars; 980 mg sodium. Actual values vary with oil absorption and dredge adhesion.
