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CHICK FIL A NUGGETS DRIVER
CHICK FIL A NUGGETS FULL

CHICK FIL A NUGGETS DRIVER

“I think a secondary driver is the continuing growth of the Hispanic population, another prized demographic." “Spicy nuggets have strong appeal to the young male demographic, which is highly coveted by fast-food chains,” Kruse said. Nancy Kruse, president of foodservice consultancy The Kruse Co., said spicy chicken nuggets are a smart menu addition for fast-food brands because they appeal to both younger and ethnic customer bases. And in May, Popeyes Louisiana Kitchen, also based in Atlanta, debuted Wicked Chicken, which consists of thinly-sliced, marinated, breaded and deep-fried spicy chicken strips.Įlsewhere in the quick-service segment, Wendy's is currently promoting spicy chicken nuggets. In August, Church’s Chicken introduced Spicier Spicy Chicken, a marinated, on-the-bone product the Atlanta-based chain tested for six months before launching it systemwide. The nuggets will mark the second spicy chicken item the Atlanta-based chain has introduced in recent months, following the launch of a spicy chicken sandwich in early July.Ĭhick-fil-A is one of several fast-food chicken chains that have introduced spicier menu items this year. 5, will take place at Chick-fil-A stores in Denver, Baltimore, Cincinnati and Augusta, Ga. Serve the nuggets hot with the honey mustard dipping sauce.Chick-fil-A will begin testing spicy chicken nuggets in four markets next month, a spokeswoman for the chain said Friday.Repeat the dredging and frying process with the remaining pieces of chicken. Allow the oil to return to temperature before adding more chicken.Hold the chicken in a warm (200 degree) oven, if you wish. Transfer the chicken to a cooling rack or a plate lined with paper towels to catch excess grease. Cook the chicken for 3 to 5 minutes, until it is golden brown and crispy.

CHICK FIL A NUGGETS FULL

Continue dredging chicken until the fryer is full but not overcrowded you should be able to fry about a third of the chicken at one time. Shake off any excess flour and carefully drop the chicken into the hot oil. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides.

Remove a chicken nugget from the brine, allowing any excess liquid to drip off.

When the oil reaches 350 degrees, reduce the heat to medium-low.

Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature.

If you're using an electric tabletop fryer, fill the unit to its MAX line.

In a large Dutch oven, heat about 3 inches of oil.

Add 3 tablespoons of the chicken brine liquid and mix well to combine.

In a large bowl, combine the flour, paprika, black pepper, kosher salt, cayenne, MSG (if using), confectioners' sugar, baking powder, and nonfat milk.

Remove it to the counter 30 minutes before proceeding to let the chicken come to room temperature. If you're brining the chicken for more than 30 minutes, place it in the refrigerator.

Set aside for 30 minutes, or as long as overnight.

Add the 1-inch chicken pieces and cover the bowl with a lid or plastic wrap. Meanwhile, in a large bowl, combine the egg, milk, and pickle juice to create a flavorful brine for the chicken.Cover the bowl with a lid or plastic wrap and refrigerate until ready to use. Make the honey mustard dipping sauce by combining the mayonnaise, mustard, honey, and vinegar in a small bowl.