i have been reading che’s blog. she and her family moved to Saudi for her husband’s job, and they’re currently waiting for their shipment. they’re hanging in an empty house, and have been waiting for months for their things to arrive. did i mention she has who little kids? i am sure the waiting is hard and lonely at times.
when we lived overseas, my dad would take business trips back to the states and he would bring with him an entirely empty suitcase. then he would go to the grocery store and shop, and return with a suitcase of lucky charms and velveeta and peanut butter and tennis shoes. things that we either couldn’t find in england or that were 4x as much in england. consumer shopping in the UK for american-branded things is like shopping in the airport giftshop all the time. a jar of skippy peanut butter? yes that will be $12, thank you. so basically, my dad would return with a suitcase of gold.
so whenever you do come back to the states, there are so many requests upon hitting a giant, houston highway. “taco cabana!” “cherry limeade!!” “blue bell!”
mmmm chick-fil-a nuggets. so good. so dependable. chick-fil-a is our little southern gem. i hear they are expanding to the west coast, but chick-fil-a has been like california’s in-n-out burger of the south. it’s ours and you have to come here to get it.
well here is a pretty good recipe for duplicating their nuggets. che, making these made me think of your family and all of the things you probably miss!
copycat chick-fil-a nuggets
adapted from My Name is Snickerdoodle
makes about 30 nuggets
- 1 pound skinless and boneless chicken breasts
- 1 cup whole milk
- 1 egg
- 1 1/4 cups flour
- 3 T powdered sugar
- 4 t salt
- 1 tsp pepper
- peanut oil (is best) or canola oil
- In a medium bowl whisk the egg and milk.
- Trim chicken and cut into bite-sized pieces. any fat away from chicken.
- Place chicken in bowl with milk mixture, and cover.
- Let it sit 2-4 hours to make the chicken tender.
- In a gallon size resealable bag, combine flour, powdered sugar, salt and pepper. Seal and shake to combine.
- Place about 4 inches of oil in a large deep pot (I used a 4 qt pot).
- Heat oil over high heat until hot (if using a thermometer let the temperature reach about 375°)*.
- Use a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated.
- Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white and the coating turns a golden color. About 1 minute each side.
- Remove chicken with a slotted spoon and place on a plate lined with a few paper towels. Always double check to see if any chicken you make is cooked through, just cut a piece and make sure it’s not pink inside.
- Repeat until all nuggets are cooked.
*If you don’t have a thermometer, drop a piece of chicken in the oil when you think it’s getting hot enough, and watch it. You’ll know the oil is up to temp when the chicken sizzles and is cooked through within two minutes. You’ll probably need to adjust your heat up and down as you’re cooking the nuggets when you see them cooking too slowly or too quickly.