This version nails the taste with a short ingredient list, one crucial (but often skipped) marinade step, and a quick sear that gives you those signature grill marks. Whether you’re using a grill pan, electric grill, or even a regular skillet, you’re about to have your new go-to chicken recipe—easy enough for weeknights, tasty enough for meal prep, and family-approved all around.

Ingredients

• 1½ lbs chicken breasts or tenderloins, cut into 2-inch chunks

• ⅓ cup dill pickle brine (from a jar of real pickles—not the fluorescent stuff)

• ¼ cup milk or buttermilk

• 2 tsp powdered sugar or a small drizzle of maple syrup

• 1 tsp garlic powder

• ½ tsp onion powder

• 1 tsp sea salt

• ½ tsp smoked paprika

• ¼ tsp freshly cracked black pepper

• Olive oil or avocado oil, for cooking

Instructions

1. Prep the Chicken
Cut your chicken breasts or tenderloins into bite-sized chunks. Trim off any excess fat for clean, even pieces that cook evenly.

2. Marinate the Chicken
Place the chicken into a bowl or zip-top bag. Add ⅓ cup of dill pickle brine and ¼ cup of milk, then stir or shake to coat the chicken completely. Cover and refrigerate for at least 30 minutes—overnight is even better for maximum flavor and tenderness.

3. Drain and Season
Once marinated, drain the liquid and pat the chicken dry with paper towels. In a clean bowl, toss the chicken with:

• 2 teaspoons powdered sugar

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon sea salt

• ½ teaspoon smoked paprika

• ¼ teaspoon freshly cracked black pepper
  Mix well until all pieces are evenly coated.

4. Cook the Chicken
You’ve got a few great options here, depending on what you have at home:

• Grill pan or skillet: Heat over medium to medium-high and brush with a bit of oil. Add the chicken in a single layer and cook for 7–10 minutes, flipping halfway through, until fully cooked and lightly golden.

• Outdoor or electric grill: Lightly oil the grates and grill the chicken for about 4–5 minutes per side, or until you get nice grill marks and the internal temperature reaches 165°F.

5. Serve and Enjoy
Serve warm with your favorite dipping sauce—homemade Chick-fil-A sauce, honey mustard, or whatever you love. These nuggets are also perfect tucked into wraps, tossed into salads, or eaten straight from the plate.

If you enjoyed this Chick-fil-A grilled nuggets copycat recipe, consider sharing the image below to your Pinterest board. It’s a great way to keep the recipe handy and spread the deliciousness to fellow food enthusiasts!

Chick-Fil-A Grilled Nuggets Video Recipe

Tips & Tricks for Perfect Copycat Grilled Nuggets

Don’t skip the brine.
That quick soak in pickle juice and milk is what gives these nuggets their signature flavor and tender texture. Even 30 minutes makes a big difference.

Use real dill pickle brine.
Not the bright green, artificially colored stuff. Go for brine from a jar of quality dill pickles—check the label for basic ingredients like cucumbers, vinegar, salt, and dill.

Pat the chicken dry before seasoning.
Excess moisture will prevent the seasoning from sticking and can make the chicken steam instead of sear.

Powdered sugar is non-negotiable.
It may sound strange, but it balances the savory notes and helps replicate that subtle sweetness Chick-fil-A nuggets have. Don’t skip it.

Cook in batches if needed.
Crowding the pan or grill traps steam and leads to uneven cooking. Give each piece a little breathing room for that golden finish.

Don’t overcook.
Chicken breast cooks quickly—aim for an internal temp of 165°F. Pull them off the heat as soon as they hit that number to keep them juicy.

Double the batch for meal prep.
These reheat beautifully in a skillet or air fryer and are great in bowls, salads, or wraps throughout the week.