Chick-fila is one of the places I really miss. We can still do the fries and coleslaw, and the grilled chicken filet, but those nuggets and that crispy #1 sandwich haunt my sleep, with the two crucial pickles....
So on pinterest I found this recipe and tried it. It was really good, but didn't quite nail it for me, so after reading all the comments and judging what I felt like it was missing the first time I tried it, I tweaked it and came up with this one. It's still not quite CFA, but it is tasty and quells the cravings. I think next time I make these, I'll run through the drive thru and get coleslaw and fries with lots of chick-fila sauce and ranch, just to make the whole experience complete.
2 big boneless skinless chicken breasts, cut in little bites
1 cup milk
1 good sized spoonful hamburger dill pickle slices
1 cup Bob's Red mill all purpose GF baking flour
1 tbsp Lawry's seasoned salt
1 tsp Mrs. Dash (I like the table-ready kind so it's ground fine, but any kind is good)
2 tbsp powdered sugar (this was in the original recipe so i kept it. not sure what difference it would make to leave it out)
1 tsp pepper
oil for frying (I use refined coconut oil- it's better for you if you gotta have oil. the recipe calls for peanut or canola but I don't do those. A: can't do peanut. B: explain to me what a canola plant is? oh that's right... no such thing. manufactured in a lab and not real food!)
Put the chicken, beaten egg, milk, and pickles in a gallon ziploc bag and marinate in the fridge for 2-4 hours.
Put all the flour and spices in another gallon ziploc.
Drain the liquid out of the marinade bag and add the chicken to the spice bag. Seal and shake. (If you hate fried pickles, fish those out first. I happen to love them, so I just mix them in with the chicken for a secondary treat.)
Heat your oil to 375 in a deep-ish pot, should be an inch or two deep with oil.
Drop chicken/pickles in small batches and cook about four minutes.
Try to let them cool so you don't burn your face off munching them.