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Chick-Fil-A Nugget Slider Knock Offs

Prep Time 2 hours 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Servings 6 sliders
Author Just Another Day in Paradise


  • 3 boneless skinless chicken breasts, cut into bite sized pieces
  • 1 1/2 cups buttermilk {or 1 1/2 cups milk mixed with 1 1/2 tablespoons lemon juice}
  • 2 cups flour
  • 4 tablespoons powdered sugar
  • 3 teaspoons salt
  • 1 1/2 teaspoons pepper
  • Canola oil for frying
  • Hamburger buns
  • Lettuce
  • Mayonnaise


  1. Place the chicken in a gallon-sized Ziploc bag, pour the buttermilk in and seal the bag. Store the bag in the fridge for 2 to 4 hours, allowing the chicken to marinate.
  2. When the chicken is done marinating, in another gallon-sized Ziploc bag combine all the dry ingredients. Mix well. Set aside.
  3. Heat oil over medium-high heat. There should be about 2″ of oil in the pan.
  4. Once the oil is heated up, using tongs, remove the chicken from the buttermilk and place in the flour mixture. Seal the bag and shake until chicken is evenly coated. Take 8 to 10 pieces out of the bag at a time and place in the oil.
  5. Cook the chicken until the crust is golden brown., turning once about halfway through. You can check the thickest piece in the first batch to see if the chicken is cooked through to help gauge cooking time.
  6. Remove the chicken a drain on a paper towel. Repeat until all the nuggets are cooked.
  7. Serve 3 to 5 nuggets on a hamburger bun dressed with mayonnaise and lettuce.