These WW Copycat Chick-Fil-A Nuggets taste just like Chick-Fil-A! They are low in points, super delicious, and packed with flavor!

Makes 20 nuggets

What the secret to making these WW Copycat Chick-Fil-A Nuggets?

Marinating the chicken pieces in milk and pickle juice makes these nuggets very moist and flavorful. The milk and pickle juice is similar to buttermilk in its salty, acidic, and tenderizing qualities. The acids and enzymes in milk and pickle juice work to break down the proteins in the chicken before cooking, giving it a tender piece of meat.

In this recipe I use unsweetened almond milk in place of buttermilk to keep these nuggets low in points. 

You may substitute the almond milk for skim milk, if you desire. The point value would vary depending on the brand.

How do I make these WW Copycat Chick-Fil-A Nuggets?

Season diced chicken with salt and pepper.

 In a large mixing bowl combine, pickle juice and unsweetened almond milk. Add seasoned diced chicken. Toss to coat.

Cover the bowl with plastic wrap and let it marinate in the fridge for at least 30 minutes, or up to 6 hours.

Remove the chicken from the fridge. Drain the juice.

Preheat oven to 400 degrees. (If using an oven vs. air fryer)

In a large bowl or shallow plate, whisk together egg, and 1 tsp unsweetened almond milk. 

Stir in chicken and gently toss to combine.

In large shallow plate, combine flour, breadcrumbs, powdered sugar, paprika and garlic powder. Stir to well combine.

Coat each chicken piece with egg mixture. Then evenly coat chicken pieces with flour mixture.

Place coated chicken pieces into prepared air fryer or baking sheet.

Spray the baking sheet and the top of the chicken nuggets with non stick spray made with canola oil. 

Bake at 400 degrees in the oven for 15-18 minutes or until golden or bake in the air fryer at 400 degrees for 10-12 minutes.

Toss or flip the nuggets over half way through.

In a small bowl combine all the sauce ingredients, whisk until well combined. Refrigerate for 30 minutes before serving.

Serve with my skinny Chick Fil A Sauce

Ingredients: 

•  2 (5 oz.) skinless, boneless chicken breasts, cut into (20) 1-inch pieces 
• 1/2 cup unsweetened almond, coconut, or soy milk 
• 1/2 cup dill pickle juice
• 1/3 cup all-purpose flour
• 2 Tbsp Italian breadcrumbs
• 1 tsp powdered sugar or powdered sugar substitute -I like to use Lakanto Monkfruit powdered sweetener
• 1 large egg beaten with 1 tsp unsweetened almond milk or 2 Tbsp egg beaters 
• 1/8 tsp garlic powder
• 1/2 tsp paprika
• salt and pepper, to taste

Skinny Chick Fil A Sauce:

• 1/4 cup Kraft light mayo
• 1 Tbsp sugar free BBQ sauce- I like Baby Rays no sugar added BBQ sauce or G Hughes Original sugar free BBQ sauce
• 1 Tbsp G Hughes sugar free honey mustard

6 Tablespoons / 1 Point per Tablespoon

Directions:

1. Season diced chicken with salt and pepper.  In a large mixing bowl combine, pickle juice and unsweetened almond milk. Add seasoned diced chicken. Toss to coat. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 30 minutes, or up to 6 hours.
2. Remove the chicken from the fridge. Drain the juice.
3. Preheat oven to 400 degrees if cooking them in the oven.
4. In a large bowl, whisk together egg and unsweetened almond milk. Stir in chicken and gently toss to combine.
5. Spray the air fryer basket or baking sheet with non stick cooking spray. Set aside.
6. In large shallow plate, combine flour, breadcrumbs, powdered sugar, paprika and garlic powder. Stir to well combine.
7. Coat each chicken piece with egg mixture. Then evenly coat chicken pieces with flour mixture. Place coated chicken pieces into prepared air fryer or baking sheet.
8. Spray the baking sheet and the top of the chicken nuggets with non stick spray made with canola oil.
9. Bake at 400 degrees in the oven for 15-18 minutes or until golden or bake in the air fryer at 400 degrees for 10-12 minutes. Toss or flip the nuggets over half way through.
10. To make sauce: In a small bowl combine all the sauce ingredients, whisk until well combined. Refrigerate for 30 minutes before serving.
11. Store sauce leftovers in an airtight container in the refrigerator for up to two weeks.

Makes: 20 nuggets / Servings: 2 ( 10 nuggets) serving

3 Points® for 10 nuggets or 6 Points® for 20 nuggets

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.