Chick –A-Fil Chicken Nuggets and Cole Slaw and Waffle Fries

Are you a Chick-fil-a nugget junky? You can now make these addicting nuggets easily at home. Enjoy with their coleslaw and their crispy on the outside/tender on the inside waffle fries.

Chick-fil-A Nuggets
• 2 lbs chicken breasts, about 4, boneless, skinless
• 1 cup milk
• 1 egg
• 1¼ cups flour
• 2 tablespoons powdered sugar
• ½ teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• peanut oil, for frying
1. Cube chicken into bite sized pieces.
2. In a large bowl, whisk the egg and milk. Add the chicken to the egg mixture, stir to combine. Cover and marinate for 3-4 hours.
3. In a gallon sized ziplock bag, mix the flour, powdered sugar, and spices until well combined. Add the chicken pieces and shake well.
4. In a large cast iron skillet, or frying pan, pour 2 inches of peanut oil. Heat oil over medium-high heat.
5. When oil is hot, add battered chicken to the pan. Cook chicken in batches, turning once half way through, until nuggets are golden brown.
6. Drain chicken nuggets on a paper towel and serve.

Chick-A-fil Coleslaw:

6 cups shredded cabbage
1/4 cup sugar
1 cup shredded carrots
1/2 tsp. salt
1/4 tsp. pepper
1/4 − 1/2 cup milk
Mix & Chill 15 minutes.

Meanwhile combine:

1/2 cup mayonnaise
1/2 tsp. celery seed
2−3 drops hot sauce
3 Tbsp. dry minced onion
1/4 − 1/2 cup buttermilk
Mix well with cabbage. Chill. Allow flavors to blend for
several hours before serving.


How You Make Chick-fil-A's Waffle Fries
Fries require a two-step frying process. First, you essentially cook the potato without color at a lower temperature, and then you heat the oil to a higher temperature to produce the signature crisp and golden-brown color. In a large, heavy pot, heat about three inches of peanut oil to 320 degrees F. Drain and thoroughly dry the potatoes. Fry for four to five minutes. Remove the fries, drain, and place to the side on a paper towel. After all the fries have cooked once in the oil, heat the oil to 375 degrees F.
Then remove from the oil, drain, and rest on paper towels to absorb any excess oil. While the fries are still hot, season with salt, to taste. Serve with ketchup, or a special fry sauce – below:

Umami Burger Ketchup
• One 28-ounce can whole peeled tomatoes
• 3 Tablespoons olive oil
• 1 medium onion, chopped
• 1/2 Cup cider vinegar
• 1/3 Cup packed dark brown sugar
• 2 Tablespoons tomato paste
• 1 Teaspoon salt, plus more to taste
• 2 Teaspoons tamari
• 2 Teaspoons Worcestershire sauce
• 2 salted anchovies
•
• Purée the tomatoes in a blender, and set aside. Heat the oil in a 4-quart saucepan over medium heat. Add onions; cook until soft, about 8 minutes. Add tomato purée, vinegar, brown sugar, tomato paste, and salt; cook, stirring occasionally, until thick, about 1 hour.
• Purée cooked tomato mixture in a blender with the tamari, Worcestershire, and anchovies. Transfer to a bowl; season with salt if needed. Cover and chill before using.