I hate Sunday’s. Not because it’s the last day of the weekend.
But because I seem to crave Chick-Fil-A only on Sunday’s and I can’t fulfill that craving because they’re CLOSED.
I’ve fixed that problem and I probably solved everyone’s problem too.
Let’s go swimming! My favorite sauce, ever at the Chick-Fil-a.
I didn’t want some lawsuit against me so I didn’t title this post appropriately with the real restaurant’s name, you get the point though, right? This is the closest to the real thing and Jason and I DEVOURED this. I laced the dipping sauce and breading in crack, true story. Not.
Seriously, I’m addicted to this place and it’s such a bad habit. It’s even worse that it’s 2 MINUTES FROM MY HOUSE. Yeah, it’s both a curse and a gift at the same time. However, Sundays are DUMB. They’re closed (which, I value their reasoning behind it) but guh, everyone and their mothers seem to crave it on Sunday’s and you can’t fulfill that craving. You have to wait til Monday, and with me, there’s no Chick-Fil-A that’s close to my work in DC (actually, that might be a really good thing).
Are you hungry yet? Are you craving Chick-Fil-A? I’m sorry, you probably are. I mean, everything about that place is heaven. Fried chicken, Chick-Fil-A sauce, cookies & creme milkshakes, waffle fries, lemonade, 7000 calories in one sitting…okay, I’ll stop.
Go make these now and every Sunday, you’ll think of me and thank me :) and so will your neighbors.
I should also point out: this isn’t Chick-Fil-A’s secret recipe. This is only a copycat. But they taste super darn close to it. So there, don’t sue me, I have a disclaimer!
Chick-Fuh-Lay Nuggets & Sauce
Yield: 4-5 servings as an appetizer | Prep Time: 15 minutes | Cook Time: 20 minutes
For the sauce:
1/2 cup mayo
2 tbsp. mustard (regular prepared yellow mustard)
1/2 tsp. garlic powder
1 tbsp. vinegar
2 tbsp. honey
Salt and pepper, to taste
For the nuggets:
8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces
2 1/2 cups flour
1/4 cup powdered sugar
4 tsp. salt
3 tsp. pepper
1 tsp. paprika
Peanut oil or canola oil for frying (I used canola)
- In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.
- In a large dutch oven or stockpot, heat up the oil over medium high heat to 375 degrees (see note below).
- While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal it and shake to combine well.
- Throw the chicken bites into the ziploc bag, close it, and shake til all are coated well.
- Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.
- Before you start frying, prepare a plate by lining sheets of paper towels to drain the nuggets after frying.
- When ready, place about 10-12 nuggets in the oil and let cook for about 5 minutes (but it also depends on the size of your nuggets).
- Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.
- Serve hot with dipping sauce and/or ketchup.
Julie’s notes: If you don’t have a thermometer for the oil, you can test the oil by dropping a small piece of chicken or batter into the oil and if it sinks and floats to the top with swift speed, the oil is just right. If it sinks and takes forever to come to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.