Homemade Chicken Nuggets
These crispy, golden chicken nuggets are a wholesome, kid-friendly favorite that tastes far better than any fast-food version.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken breasts, cut into 1-inch pieces
- •1 cup all-purpose flour
- •2 large eggs, lightly beaten
- •2 cups panko breadcrumbs
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1 teaspoon kosher salt
- •0.5 teaspoon black pepper
- •0.5 cup neutral oil (such as canola or vegetable) for frying
Instructions
- 1
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, onion powder, salt, and pepper.
- 2
Pat the chicken pieces dry with paper towels to ensure the coating sticks properly.
- 3
Dredge each piece of chicken in the flour, shaking off any excess.
- 4
Dip the floured chicken into the beaten eggs, letting the excess drip off.
- 5
Press the chicken firmly into the panko mixture until evenly coated on all sides.
- 6
Heat the oil in a large skillet over medium-high heat until it shimmers.
- 7
Working in batches to avoid overcrowding, fry the nuggets for 3-4 minutes per side until they are deep golden brown and the chicken is cooked through.
- 8
Transfer the cooked nuggets to a wire rack or paper towel-lined plate to drain excess oil before serving.
💡 Chef tips
- For a healthier version, you can bake these on a parchment-lined tray at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- You can prepare the nuggets up to the breading stage and store them in the freezer on a baking sheet; once frozen, transfer to a bag for up to one month.
- Ensure the oil is hot enough before adding the chicken; if it's too cool, the nuggets will absorb too much oil and become greasy.
✅ How it should turn out
The finished nuggets should have a light, shatteringly crisp exterior and a juicy, tender interior with a savory, well-seasoned flavor.