If we are going out to eat and if Ryan is choosing, you can bet your bippy that Chick Fil A is on the top of the list. And we ate at the local Chick Fil A so often during my pregnancy that I’m surprised Henry didn’t come out smelling like a chicken nugget.
And while we will still frequent our local establishment (far too) often, I think we’ve found about the best knock-off nuggets there are. And that will be good for our wallets. And since we paired them with a salad, instead of those addicting waffle fries, maybe this is even better for our waistline? (I know, I’m stretching it.)
I was skeptical, I’ll admit it. I mean, if anyone could make nuggets that taste like those at Chick Fil A, why is this the first I’ve heard of it?
Well, I’m hear to say that Ryan and I were both shocked at how close these tasted. SHOCKED! And I think we could have eaten dozens more if I’d have made them.
The recipe is over at Iowa Girl Eats (my new favorite recipe blog). You’ll probably raise your eyebrow at the secret ingredient. (I followed the recipe exactly, although I did have to substitute vegetable oil for peanut oil in the frying pan.)
Iowa Girl Eats also taught me a little something about frying these puppies. I never knew this, but she told me (and all of her other blog readers) that the oil is the right temperature if it’s sizzling, but it’s too hot if it’s popping. I swear, this little nugget of wisdom is going to help me with everything I fry. It made these chicken nuggets the perfect golden brown on the outside and fully cooked on the inside. That’s pretty much never happened before. My stove must burn really hot because I was almost to medium low heat to get to this sizzling-no-popping business.
They are seriously so good that I’m considering making them for a second time this week. WITH A SALAD SO IT’S TOTALLY HEALTHY!
Make them. That is all.