Wednesday, April 4, 2012

Chick-fil-A Bites

I came across these little chicken bites over at skinnyrunner.com.  The recipe comes from iowagirleats.com

I made these for dinner last night and next time I am going to have to triple(at least) the recipe!!  Of course, then I may have to buy another jar of pickles eat them all by.myself, so that I will have enough pickle juice....hey, whatever(that's right this recipe calls for...pickle juice).  My boys LOVED these!!  My 3(almost 4) year old started C-RY-ING.... when he saw my husband eat the last one.  First thing this morning he asked me if we could make more today.

Iowa girl also shared a recipe for Honey Mustard Dipping Sauce for these.  I was out of Dijon Mustard, so I am going to have to save that one for next time.   Click HERE if you want the recipe for the Honey Mustard Dipping Sauce.


If you like Chick-fil-A....or if you like chicken...period, you should definitely try these!!  They are SO good!!

Chick-fil-A Bites

Ingredients:
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup dill pickle juice
1 egg
1 1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)

Directions:  Whisk together egg, milk and pickle juice, and pour into a large Ziploc bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.

Combine flour, powdered sugar, salt and pepper in a large Ziploc bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.

Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.

Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
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43 comments:

  1. Hi! Do you use dill or sweet pickle juice? I am guessing dill, but I don't want to be wrong...Thanks!

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    1. Dill is on the recipe!

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  2. These are AMAZING!! I have made them twice now. Taste exactly the same. And who knew ... pickle juice and powdered sugar! Thanks for sharing :)

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  3. Are there nutrition facts anywhere?

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  4. These were sssoooo good! I randomly came across them and haven't even looked at anything else on your blog but am definitely about to! The powdered sugar and pickle juice made me giggle but - perfect combination :)

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  5. I've made these quite a bit, and EVERYONE just loves them. As a side note, I work in a Grocery store, and the Deli throws away the pickle juice from the pickles they use and sell....check with them and you'll score some free pickle juice!!!

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  6. If you dnt have the powdered sugar will they taste a while lot different? All I have is sugar and brown sugar and too far from grocery store for just one thing lol

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    1. You've probably already made this, but for future reference you can just put granulated sugar in the blender and pulse until it turns to powder.

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  7. Anonymous....I think it will taste a bit different without the powdered sugar. Probably still good, but you can substitute regular sugar and cornstarch blended in the blender...below are the directions that I googled....

    To simulate this difference when substituting powdered sugar with granulated sugar, take 1 cup of granulated sugar and 1 tsp of cornstarch for every 1 cup of powdered sugar needed, and grind them in a blender. Make sure to use a blender, because a food processor won't work for this.

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  8. I made these tonight. I didn't like them at all. Too much pickle juice, I think.

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  9. I made these for supper and my hubby said can we have these again tomorrow...lol

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  10. Terrell, thanks for the comment! I LOVE it! My family LOVES these too :)

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  11. We don't have chic-fil-a where we live so I have no idea what the original tastes like, but these were pretty good! I mistakenly used juice from bread and butter pickles instead of dill, so I'll try that next time, but the sweet pickle juice was good too!

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  12. I just knew there was sugar in them. And, not just plain sugar; never thought about powdered sugar. Can't wait to try them!

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  13. Hi! I was really excited for these because I we don't have Chick-Fi-La's up here, but I have to say I was severely disappointed. They tasted fine, but did not think they were similar to the real thing at all.

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  14. Hi! I was really excited for these because I we don't have Chick-Fi-La's up here, but I have to say I was severely disappointed. They tasted fine, but did not think they were similar to the real thing at all.

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  15. These are the closest to chick-fil-a nuggets that I have found and I have tried a few we loved them =D

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  16. Has anyone tried to deep fry these instead of cooking them in a pan? Would it make a difference in how they turn out?

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    1. They are much better deep fried. Just like Chick fil A does.

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  17. Arent they essentially deep fried, as per the recipe?

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  18. I know that they are still "deep fried", but I wanted to know if I could use a deep fryer instead of pan fry because it's faster and would probably not stick as bad. There is a difference in the method of cooking or frying food. That's why I was asking. Any helpful answers from anyone who may have tried it that way would be appreciated.

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    Replies
    1. I know I am late but Thank you for asking. I was wondering the same thing. And yes both are "deep fried" but using the deep fryer can sometimes change a recipe.

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  19. You really don't need the pickle juice, by the way. Chick-fil-A's products are NOT soaked in pickle juice, or anything of the sort. Just to let everyone know.

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  20. Do you have to use chicken? Could you bake these? Can I use relish instead of pickles? Lol jk! Take the recipe as written folks! Who cares if they don't taste like CFA... they look pretty dang good to me!

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  21. I worked at Chick-fil-a for 4.5 years so I can attest that they actually DO soak their GRILLED chicken in a pickle juice marinade... BUT not their fried chicken. Their fried chicken goes into a milky mixture, then battered up in a powdery coating and deep fried in a pressure cooker. The pickle juice on this fried chicken is probably in order to give it the "pickle-y" taste that you get when you eat the sandwich.

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  22. I dont know if I did something wrong, but mine tasted like flour...fried perfectly too. if i ever made these again, i would definitely only use 3/4 cup, if not less. made me sick.

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  23. I covered this recipe in my blog (I linked to this page, giving you credit), and as I was writing the post, it occurred to me.... If you don't want to waste the pickles (or make yourself sick eating too many), you can try making your own pickle juice with this:

    http://www.amazon.com/Ball-Kosher-Batch-Pickle-13-4-Ounce/dp/B005SK6Y8O?&linkCode=wss&tag=creati05c-20

    Just a thought :) If you try it, please LMK how it turns out!

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  24. Just made these for my family (picky eaters) and they LOVED them! Thank you!

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  25. My son loves these, he would eat them everyday!!

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  26. Good stuff, I have made them twice. Thank you!

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  27. Just made this for my family. So delish! My two year old said "this is good mom", while she poked the chicken bite. lol!She ate seconds!

    Thank you!

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  28. Made them tonight, and boy oh boy!
    I doubled the recipe, using 6 of the frozen boneless breasts. Perfect. I double coated one batch, not as good as just following the recipe. I fried them on "4" on the electric stove in a large iron skillet 3 min on each side. I plan on making a ton and freezing them in helping sizes in my freezer matic thingy. Thanks so much.

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  29. I tried baking them. They were ok. I think they definately need to be fried. They had a good flavor, just a little dry. I'm ready to try them again!!

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  30. I tried this recipe last week and WOW, tastes just like the sandwich. People didn't believe me so I've made them 4 different times this week, and 100% everybody said they think it tastes like the sandwich also. Great recipe!

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  31. Does this recipe work with tofu instead of chicken??

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  32. Here's a tip to make them even more like CFA - add a bit of the milk/egg/picklejuice batter to the flour and mix it around until its more of a sandy texture than a flour texture before you add the chicken pieces. This adds those crunchy bits to the nuggets, just like CFA! And yes, Luisa, you can fry them up and freeze them in a ziplock freezer bag them bake them in the oven for a little while and they are just as good and crispy as when you first make them.

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  33. I would guess that you would need to use peanut oil to make it taste more like CFA. That's what they use for everything!

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  34. Um, wow. These were great! I think next time I will not salt the chicken before placing it in the marinade, I will also add a little garlic powder. I did add some of the marinade to the flour mixture as someone else suggested and it really added all those yummy nubbly bits to the bits. It was pretty labor intensive so in the future I will do this with chicken tenders as well.

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  35. I made these tonight but had to make some pretty drastic changes since I didn't have ingredients. Regardless, they came out pretty good anyways! I didn't have milk so I just used double the eggs and pickle juice, and marinated it for 4 hours. I didn't have any sugar or flour, but I used instant potato flakes instead. I cooked them in my Tfal Actifry, first without the paddle to let the egg set up a bit and brown them a bit. Then I stuck the paddle in to finish browning them evenly.

    No ranch dressing either, but after a quick Google search and some more substitutions later I am no longer Hungry.

    Thank you for this recipe! Looks like I'll have to go shopping for ingredients, and try these again properly!

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