Ingredients
Chicken Brine
- 1.5 lbs chicken tenders or 3 chicken breasts
- 1 cup buttermilk
- 1 cup dill pickle juice
- 2 tsp granulated sugar
- 1 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Wet Dredge Mixture
- 1 cup milk
- 1 egg
Dry Flour Mixture
- 1 cup all-purpose flour
- 2 tablespoons powdered sugar
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Chick-Fil-A Sauce
- 2/3 cup mayonnaise
- 1/4 cup barbecue sauce
- 1/4 cup honey
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice
- 1/3 cup peanut oil (spritzer canola or vegetable oil works instead)
Instructions
- Prepare the Brine: In a large bowl, combine the buttermilk, dill pickle juice, granulated sugar, salt, garlic powder, and onion powder. Stir until the sugar and salt have dissolved completely.
- Marinate the Chicken: Add the chicken tenders or breasts into the brine mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes up to 4 hours to allow the flavors to penetrate and tenderize the chicken.
- Mix Wet and Dry Coatings: In one bowl, whisk together the milk and egg to create the wet dredge mixture. In another bowl, combine the all-purpose flour, powdered sugar, paprika, garlic powder, salt, and black pepper for the dry flour mixture.
- Coat the Chicken: Remove the chicken from the brine and pat dry lightly. Dip each piece first into the wet dredge mixture, then dredge thoroughly in the dry flour mixture. Repeat the wet and dry coating step for a thicker crust if desired.
- Preheat the Air Fryer: Set your air fryer to 375°F (190°C) and let it preheat for about 5 minutes to ensure even cooking and crispy texture.
- Air Fry the Nuggets: Place the coated chicken pieces in a single layer in the air fryer basket, making sure they do not touch to allow proper air circulation. Lightly spray the nuggets with peanut oil or your preferred cooking spray for extra crispiness. Cook for 10-12 minutes, flipping halfway through the cooking time until they are golden brown and reach an internal temperature of 165°F (74°C).
- Prepare the Chick-fil-A Sauce: While the nuggets cook, mix together mayonnaise, barbecue sauce, honey, yellow mustard, lemon juice, and peanut oil in a small bowl until smooth and creamy. Adjust seasonings to taste.
- Serve: Once the nuggets are cooked and crispy, remove them from the air fryer and let them rest for a couple of minutes. Serve warm with the homemade Chick-fil-A sauce for dipping.
Notes
- Marinating the chicken for longer than 30 minutes (up to 4 hours) enhances flavor and tenderness.
- For best results, pat the chicken pieces dry after brining to allow the coating to adhere better.
- Use peanut oil or a high smoke point oil spray to achieve a crispy finish without deep frying.
- If you do not have an air fryer, these nuggets can be baked in the oven at 400°F (204°C) for 20-25 minutes, flipping halfway through.
- Make sure not to overcrowd the air fryer basket to allow crisping on all sides.
- The sauce can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
