KFC Chick N' Nug Meal Copycat Recipe (Honest Review)
This family meal deal is incredible value at $20. The 12 nuggets stay crispy outside with juicy chicken inside, paired with generous sides and fluffy biscuits. Perfect for feeding a hungry family without breaking the bank.
Ingredients
Main ingredients
- Boneless skinless chicken breast 2 lbs
- Buttermilk 2 cups
- Eggs 2 pieces
- All-purpose flour 2 cups
- Cornstarch 0.5 cup
- Vegetable oil (for frying) 6 cups
- Buttermilk biscuits (homemade or store-bought) 6 pieces
- Creamy coleslaw 2 cups
- Mashed potatoes 2 cups
Seasonings/Sauce
- Kosher salt 2 tsp
- MSG (optional, but authentic) 1 tsp
- Black pepper 1 tsp
- White pepper 1 tsp
- Paprika 1.5 tsp
- Garlic powder 1 tsp
- Celery salt 0.5 tsp
- Dried mustard 0.5 tsp
- Ground ginger 0.5 tsp
- Dried basil 0.5 tsp
- Dried oregano 0.5 tsp
Nutrition summary
Carbohydrates
16 g
30%
Protein
15 g
28%
Fat
10 g
42%
Cooking steps
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1
Cut the boneless chicken breast into even nugget-sized pieces (about 1.5 inches). Place in a large bowl.
-
2
In another bowl, whisk buttermilk and eggs together. Pour over the chicken pieces and let marinate for at least 30 minutes (up to 2 hours) to ensure juiciness—the Colonel's secret to tender nuggets!
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3
Mix all seasoning blend ingredients in a small bowl. In a large shallow dish, combine all-purpose flour, cornstarch, and 3/4 of the seasoning blend. Reserve the remaining seasoning to sprinkle after frying.
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4
Remove chicken pieces from the marinade. Dredge each piece in the seasoned flour mixture, then dip back in the buttermilk mixture, then dredge again in flour for a double-breaded, ultra-crispy coating.
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5
Heat vegetable oil in a Dutch oven or heavy pot to 340°F. Fry nuggets in batches, partially covering with a lid (home pressure fry adaptation), for about 4–5 minutes per batch until deeply golden and crisp. Do not overcrowd; maintain oil temp.
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6
Drain on a wire rack. Immediately sprinkle with reserved seasoning blend for authentic KFC flavor. Let rest 2 minutes for crispness.
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7
Serve hot alongside fluffy buttermilk biscuits, creamy coleslaw, and mashed potatoes for the full Chick N' Nug Meal experience.
Personalized Q&A
Q. Does this actually taste like KFC Chick N' Nuggets?
Yes! This recipe uses the famous 11 herbs and spices (including MSG, white pepper, paprika, and celery salt) and double-breading, plus buttermilk marination—just like KFC. Frying at the right temperature with a covered Dutch oven gives the signature crispy outside and juicy center you expect from real KFC nuggets.
Q. How do I keep the breading from falling off my nuggets?
For best breading, thoroughly pat the chicken dry before marinating. When breading, double dip: flour, buttermilk, flour. Press the coating firmly and let the battered nuggets rest for 5 minutes before frying. Keep oil at 340°F and don't overcrowd so breading sets up crispy, not soggy.
Q. Can I skip the MSG or substitute another ingredient?
MSG is optional, but it adds that signature KFC umami. If you skip it, the nuggets will still be delicious, just a bit less savory. There’s no direct substitute, but a pinch more salt and a dash of mushroom powder can boost savoriness.
Q. How many calories and nutrition does each nugget have?
Each serving (about 70g, 1 nugget plus sides) has approximately 210 calories, 16g carbohydrates (30%), 15g protein (28%), and 10g fat (42%). These values mirror a typical KFC-style meal portion.
Q. What’s the best way to store and reheat leftover KFC-style nuggets?
Cool leftovers completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven or air fryer for 8–10 minutes until hot and crisp again—this helps restore the signature crunch!
