These Better For You Chick-Fil-A Chicken Nuggets are crunchy on the outside, juicy on the inside, and made with simple ingredients you probably already have. The real secret is the pickle juice egg wash, which gives the chicken incredible flavor without overpowering it and helps keep everything extra tender. This is also a way simpler process than you may realize. A quick egg wash, a simple dry coating, and boom — you’re done. You can bake them in the oven or the air fryer. Either way, you’ll end up with golden, crispy nuggets that taste like your favorite fast food but just a little bit healthier! Don’t skip the sauce!
Friends, I’m not someone who eats fast food very often, but I’d be lying if I said I didn’t have a soft spot for a really good chicken nugget. There’s something nostalgic about them, whether you have kids or not. They’re familiar, comforting, and honestly just fun to eat. Chick-fil-A nuggets are obviously iconic, but they’re not exactly something I want to rely on. That’s what pushed me to figure out a version I could make at home that hit all the same notes, without needing to hit up the drive-thru.
These nuggets are crispy, juicy, and flavorful made with simple, real ingredients. The pickle juice in the egg wash is the surprise guest here. It’s not something you taste outright, but it makes the chicken incredibly tender and gives it that signature nugget flavor. Pair that with a simple almond flour and breadcrumb coating, and you get nuggets that actually stay crunchy, even without deep frying.
And then there’s the sauce. I cannot stress this enough: do not skip it. It’s creamy, sweet, tangy, and exactly what these nuggets need. Together, this recipe feels like a fast-food favorite upgraded in every way. You and your kids are going to love this!
What You Need to Make These Better For You Chick-Fil-A Chicken Nuggets
- Chicken Breasts: Cut into bite-size pieces, these cook quickly and stay juicy on the inside while getting perfectly crisp on the outside.
- Eggs: The eggs help the coating adhere to each piece of chicken, ensuring every nugget is evenly breaded.
- Dill Pickle Juice: This is the secret ingredient. Pickle juice adds flavor and helps tenderize the chicken without making it taste overly pickled.
- Italian Herb Breadcrumbs: These add built-in seasoning and crunch, giving the nuggets tons of flavor right from the coating.
- Almond Flour: Keeps the coating light, crispy, and slightly nutty, while also making these nuggets feel a bit more wholesome.
- Smoked Paprika: Adds warmth and a subtle smoky flavor that makes these nuggets taste extra delicious.
- Kosher Salt: Essential for bringing out all of the flavors in both the chicken and the coating.
- Black Pepper: Adds a mild bite that balances the richness of the breading.
- Honey: Adds sweetness and balances the tangy and savory elements of the sauce.
- BBQ Sauce: Brings smoky depth and that signature flavor.
- Dijon Mustard: Adds sharpness and complexity without overpowering the sauce.
- Mayo or Greek Yogurt: Creates a creamy, smooth base for the sauce. Greek yogurt is a great option if you want a slightly lighter version.
How to Make These Better For You Chick-Fil-A Chicken Nuggets
To make these Better-For-You Chick-Fil-A Chicken Nuggets, start by prepping your chicken. Cut the boneless, skinless chicken breasts into bite-size pieces and set them aside. In a medium bowl, whisk together the eggs and dill pickle juice until fully combined. In a separate bowl, mix the almond flour, Italian herb breadcrumbs, smoked paprika, kosher salt, and black pepper until evenly distributed.
Working one piece at a time, dip each chicken nugget into the egg mixture, allowing any excess to drip off, then press it firmly into the flour mixture. Make sure the coating is packed into all the crevices so each piece is fully coated. Repeat this process until all of the chicken has been breaded.
If using an air fryer, preheat it to 400°F and lightly spray the basket with oil. Add the chicken nuggets in a single, even layer, being careful not to overcrowd the basket (you may need to work in batches). Air fry for 12 minutes, flipping the nuggets halfway through, until golden brown and cooked through.
If baking in the oven, preheat the oven to 450°F and line a baking sheet with parchment paper. Arrange the chicken nuggets on the sheet in an even layer. Bake on the middle rack for 6 minutes, flip each piece, then return to the oven and bake for an additional 6 minutes, or until the nuggets are crisp and fully cooked.
While the chicken is cooking, prepare the dipping sauce. Add the honey, BBQ sauce, Dijon mustard, and mayo or Greek yogurt to a small bowl and stir until smooth and creamy. Taste and adjust the seasoning or sweetness as needed.
Serve the chicken nuggets immediately while hot and crispy, with the dipping sauce on the side for dunking.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For Chicken Nuggets
- 2 Pounds Boneless Skinless Chicken Breasts, cubed
- 2 Eggs
- 3 Tablespoons Dill Pickle Juice
- ½ Cup Italian Herb Breadcrumbs
- 1 Cup Almond Flour
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
For the Chick-Fil-A Dipping Sauce
- 2 Tablespoons Honey
- 2 Tablespoons BBQ Sauce
- 4 Teaspoons Dijon Mustard
- ½ Cup Mayo, or Greek Yogurt
Instructions
- To make these Better Than Chick-Fil-A Chicken Nuggets, start by prepping your chicken. Cut the boneless, skinless chicken breasts into bite-size pieces and set them aside. In a medium bowl, whisk together the eggs and dill pickle juice until fully combined. In a separate bowl, mix the almond flour, Italian herb breadcrumbs, smoked paprika, kosher salt, and black pepper until evenly distributed.
- Working one piece at a time, dip each chicken nugget into the egg mixture, allowing any excess to drip off, then press it firmly into the flour mixture. Make sure the coating is packed into all the crevices so each piece is fully coated. Repeat this process until all of the chicken has been breaded.
- If using an air fryer, preheat it to 400°F and lightly spray the basket with oil. Add the chicken nuggets in a single, even layer, being careful not to overcrowd the basket (you may need to work in batches). Air fry for 12 minutes, flipping the nuggets halfway through, until golden brown and cooked through.
- If baking in the oven, preheat the oven to 450°F and line a baking sheet with parchment paper. Arrange the chicken nuggets on the sheet in an even layer. Bake on the middle rack for 6 minutes, flip each piece, then return to the oven and bake for an additional 6 minutes, or until the nuggets are crisp and fully cooked.
- While the chicken is cooking, prepare the dipping sauce. Add the honey, BBQ sauce, Dijon mustard, and mayo or Greek yogurt to a small bowl and stir until smooth and creamy. Taste and adjust the seasoning or sweetness as needed.
- Serve the chicken nuggets immediately while hot and crispy, with the dipping sauce on the side for dunking.
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