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Homemade "Chick Filet" Nuggets

Good Morning Foodies. Last night I went all out for dinner. I know I have mentioned it before, but what typically happens when I go all out on a dinner is I end up not liking it. I don’t know why it happens, but it just does. That did not happen last night. Last night I stuffed my face with all of my food. Nick and I really enjoyed dinner last night. I mean who does not like chicken, potatoes and slaw? It was a PERFECT dinner for us. I am not going to beat around the bush with this recipe today; I am going to dive right in. I recently discovered my love for Chik-fil-A. And by recently, I mean I’ve probably been eating it for about six months. I may be slow to jump on the train, but I am so glad I found it. In the last couple of weeks, I think I’ve had more Spicy Chicken Sandwiches and Chicken Nuggets from there than I have had anything at my house.

Bad, bad, bad. Nick and I were doing very well with curbing our out-to-frequency and then in 10 days we killed it. However, that does not mean I still do not crave those little sweet morsels of goodness from my newest love fast food love affair. Therefore, instead of going there for dinner last night I decided to make it myself. Um, be prepared.

This recipe for my “Chick Filet” Nuggets is out of this world delicious.

FYI: I know I spelled the name of the restaurant wrong, I don’t want there to be any problem with stealing a copyrighted name.

Nutritional Information:
Servings: 10
Serving Size: 5 nuggets
Calories: 174.7
Fat: 7.9 g
Carbohydrates: 7.8 g
Fiber: .3 g
Protein: 16 g
Points+: 4


Recipe Adapted from Six Sisters' Stuff 

  • 1 large egg
  • ¼ cup skim milk
  • ¼ cup half and half
  • 16.9 ounces skinless & boneless chicken breasts
  • ¾ cup flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon chili powder
  • 2 – 3 tablespoons powdered sugar, divided
  • ¼ cup vegetable oil for frying


  • In a large bowl whisk milk, half & half and egg together
  • Place chicken on the counter and cut into cube bite sized pieces; trim any fat that you may see
  • Put the chicken in the milk mixture and mix so that it is all coated and place in the refrigerator for at least 30 minutes
  • In another large bowl combine all of the try ingredients, except save 1 tablespoon of powdered sugar
  • Add oil to a saucepan over medium heat
  • Remove chicken from the refrigerator and coat every piece with the flour mixture
  • Right before you add it to the oil, sift the remaining powdered sugar over the chicken
  • Carefully place a few pieces of the chicken in the oil and cook each side for about 2 to 3 minutes each. Slice into a piece {per batch} to make sure the chicken is completely cooked and no longer pink inside

  • Place the chicken on some paper towels to soak up any excess oil
  • Repeat with remaining nuggets
  • Serve & ENJOY!

Nick and I LOVED these nuggets. I hate to say it, going to Chick – fil – a will be a little bit more difficult now that I know I can create its delicious nuggets. Give them a try soon! They are perfect and almost spot on.

Until Next Time,

Happy Creating 

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