Name: Copycat Chick-Fil-A Nuggets (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 1 lb Organic boneless skinless chicken breasts; 1 cup Buttermilk; 2 tbsp Fresh thyme leaves; 1 tbsp Fresh rosemary leaves-finely chopped; 1 tbsp Garlic-minced; 1 tsp Salt; 1/2 tsp Black pepper; 1 1/2 cups Japanese panko breadcrumbs; 1/2 cup All-purpose flour; 1/4 cup Parmesan cheese-grated; 1 tbsp Salt; 1 tsp Black pepper; 1 tsp Paprika; 4 cups Avocado oil

Recipe tier

Chicken
1 lb 450 g Organic boneless skinless chicken breasts
Marinade
1 cup 240 mL Buttermilk
2 tbsp 30 mL Fresh thyme leaves
1 tbsp 15 mL Fresh rosemary leaves-finely chopped
1 tbsp 15 mL Garlic-minced
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
Breading
1 1/2 cups 180 g Japanese panko breadcrumbs
1/2 cup 60 g All-purpose flour
1/4 cup 30 g Parmesan cheese-grated
1 tbsp 15 mL Salt
1 tsp 5 mL Black pepper
1 tsp 5 mL Paprika
Frying
4 cups 950 mL Avocado oil

Equipment

Cutting board
Knife
Bowls
Whisk
Sous vide machine
Sous vide bags
Large pot or deep fryer
Wire rack

Instructions

🎙️ Cook with voice coach

Cut chicken breasts into 1-inch pieces.
In a bowl, combine all Marinade ingredients. Add chicken and marinate for at least 4 hours, or up to 24 hours.
Place marinated chicken in a sous vide bag and seal. Cook in a water bath at 165°F (74°C) for 1 hour.
Remove chicken from bag and pat completely dry.
In a separate bowl, combine all Breading ingredients.
Dredge chicken in the breading mixture, ensuring each piece is fully coated.
Heat Avocado oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Fry chicken in batches for 2-3 minutes, or until golden brown and crispy.
Remove nuggets and place on a wire rack to drain excess oil. Serve immediately.