Ingredients
Method
- If baking, preheat oven to 450F and line baking sheet with aluminum foil and oil well. If air-frying, preheat air frier to 400F.
- Cut chicken breasts into nugget size bites.
- Whisk together eggs and pickled juice.
- In a separate bowl, mix together flour, cracker crumbs, paprika, salt, and pepper.
- Dip each chicken nugget into the egg mixture, then into the flour mixture, being sure to coat both sides and pressing the mixture on to cover all surfaces. Repeat with remaining chicken.
TO BAKE:
- Line nuggets on foiled + greased baking sheet. Bake for 5-6 minutes, then flip, and bake for another 5-6 minutes or until golden brown and internal temp reaches 165F.
TO AIR FRY:
- Once preheated to 400F, spray basket with nonstick spray. Place in chicken nuggets, in an even layer, not stacking on top of each other.
- Fry for 9-11 minutes, turning once halfway through. Chicken should reach internal temp of 165F.
Nutrition
Video
Notes
- Don't Skip the Pickle Juice: That splash of dill pickle juice in the egg mixture is what gives these nuggets their signature tangy punch and brings them seriously close to the Chick-fil-A vibes you're going for.
- Press the Coating On: When dipping each nugget into the flour mixture, press down firmly and coat all the surfaces — including the sides — to get that satisfying crispy exterior on every bite.
- Don't Stack in the Air Fryer: Place the nuggets in a single, even layer in the air fryer basket without stacking them on top of each other — this is what gives you that perfectly crispy finish rather than steaming them.