Chicken Nuggets
intro
Crispy, juicy homemade chicken nuggets with a crunchy seasoned panko coating, fried to golden perfection—better than fast food, ideal for dipping.
Ingredients
Steps
Prep and season chicken
Pat 500 grams of boneless, skinless chicken breast completely dry with paper towels, then cut into uniform 3cm (1.2 inch) bite-sized nugget pieces. Toss the pieces with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper, then let rest for 10 minutes at room temperature.
Set up breading station
Arrange three shallow dishes in a line: fill the first with 120 grams of all-purpose flour mixed with 0.5 teaspoons garlic powder, 0.5 teaspoons smoked paprika, 0.5 teaspoons salt, and 0.25 teaspoons black pepper; fill the second with 2 beaten large eggs; fill the third with 150 grams of panko breadcrumbs tossed with the remaining 0.5 teaspoons garlic powder, 0.5 teaspoons smoked paprika, and 0.25 teaspoons salt. Set aside the remaining 0.25 teaspoons of salt for finishing cooked nuggets. Place a parchment-lined baking tray at the end of the line for breaded nuggets.
Coat chicken pieces
Working one piece at a time, dredge each chicken chunk fully in the seasoned flour, shaking off all excess coating; dip completely in the beaten egg, letting excess egg drip back into the dish; then press firmly into the panko crumbs to cover every surface evenly. Set breaded nuggets on the parchment-lined tray, and let rest for 5 minutes to help the coating adhere tightly.
Heat frying oil
Pour 750 ml of neutral vegetable oil into a deep heavy-bottomed Dutch oven, and heat over medium stovetop heat until the oil reaches a steady 175°C (350°F), measured with a clip-on candy thermometer. Adjust the burner knob as needed to hold this temperature throughout cooking, avoiding overheating.
Fry nugget batches
Carefully lower 6-8 nuggets into the hot oil at a time, taking care not to overcrowd the pot. Fry for 3.5 to 4 minutes total, flipping each nugget once with a slotted spoon halfway through cooking, until the exterior is deep golden brown and the chicken reaches an internal temperature of 75°C (165°F).
Drain and finish
Use the slotted spoon to transfer cooked nuggets to a wire rack set over a baking sheet, and immediately sprinkle with the reserved 0.25 teaspoons of salt while the coating is hot and oily. Wait for the oil to return to 175°C (350°F) before frying the next batch, repeating until all nuggets are cooked.
Tips
2.Skip paper towels for draining; resting fried nuggets on a wire rack allows air to circulate, keeping every side crispy instead of steaming the bottom soft.
3.For a lower-fat baked option, arrange breaded nuggets on a greased tray, spray lightly with oil, and bake at 200°C (400°F) for 18 minutes, flipping halfway through.
OMG these are a total game changer for our weeknight dinners! My three kids go crazy for them, way better than the fast food version we used to grab after practice. The crust stays so crispy even when I reheat them for school lunches the next day. 10/10 will be making these every other week for meal prep!
I’ve tried so many homemade nugget recipes that end up soggy or the breading falls off mid-fry – this one actually delivered! Used panko like the recipe said and tossed in a little paprika for extra kick. Crunch was insane. SO good.
Wait this is way easier than I thought it would be? I’m a total beginner in the dorm kitchen, only have a tiny air fryer, and these turned out perfectly crispy. No deep fryer needed! Saved me so much money instead of ordering nuggets every night.
Made a double batch on Sunday for the work week, and these hold up so much better than store-bought frozen nuggets. I love that I can control the sodium level too, since I’m tracking my macros. 10/10 for meal prep, will be a staple.
My 4 year old has refused every homemade chicken thing I’ve made for the last 6 months. I made these last night and he asked for THIRDS. I almost cried. Dipped them in honey mustard and he was in heaven. Who knew?
Brought these to our neighborhood block party potluck last weekend and they were gone in 10 minutes! Everyone was asking for the recipe, even the guy who swears he only eats restaurant food. I served them with a trio of dipping sauces: honey mustard, buffalo, and ranch. Perfect crowd pleaser!
Great base recipe! I added a little garlic powder and parmesan to the breading and it was chef’s kiss. Only note: make sure you cut the chicken into evenly sized pieces so they all cook at the same rate, I had a couple tiny ones that got a little too dark.
I made these gluten free by swapping the regular breadcrumbs/panko for GF panko, and they were just as crispy as the regular version! My celiac daughter was so excited to have nuggets that don’t come from a fancy expensive frozen bag. Thank you for such an easy, adaptable recipe!
35 minutes total? Sign me up. I got home late from work, threw these together, and had dinner on the table before my kid finished their homework. No fancy ingredients, no messy cleanup, just perfect crispy nuggets. Way better than the frozen stuff that takes 20 minutes in the oven and still is mushy in the middle.
I used to be obsessed with those famous fast food nuggets, but these are straight up better. The breading is crispier, the chicken is juicier, and I know exactly what’s going into them. I even made a spicy version by tossing the cooked nuggets in a little hot honey and oh my GOD, do that. Trust me.
I’ve been making chicken nuggets for my grandkids for 40 years, and this recipe is the best one I’ve ever tried. The trick of dipping in flour first then egg then breading? No more breading sliding off! Who knew I was missing that step all these years. My grandkids said they taste better than the ones from the mall food court.
Made these over the campfire last weekend in a cast iron skillet, and they were a hit with the whole camping crew! We didn’t have a meat thermometer so we just cut one open to make sure it was done, and they were perfectly juicy, no dry chicken at all. Will be adding these to our regular camping meal rotation.