Homemade Chicken Nuggets: Crispy, Juicy, and Ready in 30 Minutes

Ingredients and substitutions

You only need a short list of everyday ingredients to make these nuggets, and each one has a job to do. Panko bread crumbs are the star of the crust. They give the nuggets a crunchier, crispier crust than traditional breadcrumbs, which is what makes every bite shatter instead of going soft.

A thin flour coating comes first in the breading station. That thin layer helps the egg and panko layers stick to the chicken instead of sliding off in the hot oil.

this …

The eggs play a similar role, helping the panko adhere to the chicken so the coating forms one even, crispy shell. Keep each layer thin, since thin even layers are less likely to fall off and cook up crispier.

The seasoning stays mild and savory. Salt, pepper, garlic powder, and paprika provide the gentle flavor that makes these nuggets a hit with kids and adults alike. Nothing is hot or overpowering, so the chicken flavor still shines through the crispy crust.

Use boneless, skinless chicken breasts or thighs. Breasts give you the classic lean nugget bite, while thighs are an acceptable alternative if you prefer a slightly richer piece of chicken.

For frying, pick a vegetable oil with a high smoke point and bring it to 350 degrees Fahrenheit before the first nugget goes in. That steady heat is what sets the crust fast and keeps it golden and crisp.

Tips and tricks

A few small habits make the difference between good nuggets and great ones. These tips walk you through the details that matter most, from drying the chicken to managing the oil temperature.

• Pat the chicken dry. Press the chicken pieces dry on all sides with a paper towel before breading. This is one of the most important steps in the whole recipe, because excess juices make the coating slide off during frying. Dry chicken gives the flour something to grip.
• Set up your station first. Line up three shallow bowls plus a clean plate before you bread a single piece. Bowl one holds the flour, salt, and pepper. Bowl two holds the whisked eggs. Bowl three holds the panko, remaining salt and pepper, garlic powder, and paprika. The plate is for the finished breaded nuggets. Having everything ready keeps the process quick and tidy.
• Keep every layer thin. After each dip, shake off the excess. A thin layer of flour, a thin wash of egg, and a thin shell of panko cook up crispier and stay attached far better than thick, heavy layers, which are more likely to fall off in the oil.
• Heat the oil first. Bring the oil to 350 degrees Fahrenheit before you start frying. Oil that is too cold makes the breading soak up oil and leaves the nuggets greasy. Oil that is too hot burns the outside before the center cooks through. Give the oil time to come up to temperature, then fry in batches.
• Use a thermometer. An instant read meat thermometer takes the guesswork out of frying. Use it to check that the oil is at 350 degrees Fahrenheit, and use it again to confirm the nuggets reach 165 degrees Fahrenheit in the center. The nuggets cook very quickly, in about 2 to 3 minutes, so do not walk away while they fry.
• Do not overcrowd the pan. Fry in batches and flip the nuggets halfway through. Crowding drops the oil temperature and steams the coating instead of crisping it, while a little space lets each piece turn golden brown on the outside and cook through in the center.

Finish by moving the cooked nuggets to a paper towel lined plate so excess grease drains off before serving. Serve them hot with your favorite dipping sauces, such as ketchup, chicken dipping sauce, or homemade ranch dip. For another quick chicken dinner idea, try this garlic butter chicken sandwich.

Storage

Leftover chicken nuggets keep for 3 to 4 days in a tightly sealed container in the refrigerator. Let them cool before sealing the container, so condensation does not soften the crust.

To freeze them, prepare the nuggets as directed and let them cool completely to room temperature. Arrange the cooled nuggets on a parchment lined sheet pan and freeze until solid.

Then transfer the frozen nuggets to a freezer safe container and keep them frozen for up to 3 months. Freezing them on the sheet pan first keeps the pieces from sticking together, so you can pull out exactly as many as you need.

Recommended

You do not need special equipment for this recipe. Gather these basics before you start:

• Paper towels, for patting the chicken dry on all sides.
• Three shallow bowls, one each for the flour mixture, the egg mixture, and the panko mixture.
• A clean plate, for holding the breaded nuggets before frying.
• A pot or pan with tall sides, for safe frying in 1 inch of oil.
• An instant read meat thermometer, for checking the oil and the internal temperature.

Ingredients

This recipe makes 6 servings. Measure everything before you start, so the breading station comes together fast.

• 16 ounces boneless skinless chicken breasts
• 1/3 cup (40 g) all purpose flour
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 large eggs
• 1 1/2 cups (75 g) plain panko bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Vegetable oil, for frying

Instructions

The whole process takes about 30 minutes, with 15 minutes of prep and 15 minutes of cooking. Work through the steps in order, and keep the oil at temperature for the crispiest results.

1. Cube the chicken breasts into bite size chunks, trimming off excess fat and removing tendons. Pat the chicken dry on all sides with a paper towel. Evenly sized pieces cook at the same rate, which helps every nugget finish golden at the same time.
2. In a shallow bowl, add the flour, half of the salt, and half of the pepper. Stir to combine. This is the first bowl of your breading station.
3. In a separate shallow bowl, add the eggs and whisk to combine. A smooth, even egg wash helps the panko stick in one continuous layer.
4. In a third shallow bowl, add the bread crumbs, the remaining salt and pepper, the garlic powder, and the paprika. Stir to combine, so the seasoning is distributed through every handful of crumbs.
5. Toss the chicken pieces in the flour mixture, lightly shaking to remove excess. Next, dip in the egg mixture and shake to remove excess. Then toss the chicken pieces in the bread crumb mixture, lightly pressing to adhere the mixture to the chicken. Last, shake to remove excess bread crumbs and place on a clean plate. Pressing gently is what locks the crumbs in place.
6. In a pot or pan with tall sides over medium heat, add 1 inch of oil. Heat to 350 degrees Fahrenheit. Tall sides help contain any splatter while you fry.
7. Cook the chicken nuggets in batches, taking care not to overcrowd the pan. Flip halfway through and cook until golden brown on the outside and no longer pink in the center. Use an instant read thermometer to ensure the chicken has reached 165 degrees Fahrenheit in the center. The nuggets cook very quickly, in about 2 to 3 minutes, so stay at the pan while they fry.
8. Transfer to a paper towel lined plate to drain off excess grease before serving. Serve right away, while the crust is at its crispiest, with ketchup, chicken dipping sauce, or homemade ranch dip.

Notes

This recipe is adapted from the original homemade chicken nuggets recipe, keeping the same simple method and seasoning.

If the breading falls off, check two things. First, pat the chicken dry with a paper towel before breading, since breading slides off wet chicken. Second, apply thin layers of the flour, egg, and bread crumbs, because thick layers fall off easily.

It also helps to avoid nudging the nuggets while they fry, so the breading has time to crisp before the pieces are moved.

Want to bake instead of fry? Here is an optional baked version. Preheat the oven to 400 degrees Fahrenheit.

Toast the panko bread crumbs in a skillet over medium heat for about 2 to 3 minutes, stirring occasionally, until lightly browned. Pour the toasted crumbs into a shallow bowl and prepare the rest of the recipe as directed.

Put the breaded nuggets on a parchment lined baking sheet and bake about 15 to 20 minutes, until the chicken reaches 165 degrees Fahrenheit in the center. For another take on the oven method, see this baked homemade chicken nuggets recipe.

Leftover nuggets keep 3 to 4 days in a tightly sealed container in the refrigerator. To reheat, warm them in a 400 degree Fahrenheit oven for about 10 minutes, or until heated through, which helps bring back some of the crispness. If you enjoy easy chicken dinners, these sheet pan chicken pitas with herby ranch are another weeknight winner.

Recipe details

Here are the key numbers at a glance. Prep takes 15 minutes, cooking takes 15 minutes, and the total time is 30 minutes. The recipe yields 6 servings.

Per serving, the nutrition estimate is 277 kilocalories, 17 grams of carbohydrates, 21 grams of protein, 14 grams of fat, 3 grams of saturated fat, 1 gram of fiber, 1 gram of sugar, 609 milligrams of sodium, and 110 milligrams of cholesterol.

FAQs

Homemade Chicken Nuggets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Ingredients and substitutions You only need a short list of everyday ingredients to make these nuggets, and each one has a job to do. Panko bread crumbs are the star of the crust.

• Total Time: 30 min
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

Homemade Chicken Nuggets
16 ounces boneless skinless chicken breasts
1/3 cup (40 g) all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs, large
1 1/2 cups (75 g) plain panko bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon paprika
vegetable oil, for frying

Cook Mode Prevent your screen from going dark

Instructions

Homemade Chicken Nuggets
1-Cube the chicken breasts into bite-size chunks,: Cube the chicken breasts into bite-size chunks, trimming off excess fat and removing tendons. Pat the chicken dry on all sides with a paper towel.
2-In a shallow bowl, add the flour,: In a shallow bowl, add the flour, half of the salt, and half of the pepper. Stir to combine.
3-In a separate shallow bowl, add the: In a separate shallow bowl, add the eggs and whisk to combine.
4-In a third shallow bowl, add the: In a third shallow bowl, add the bread crumbs, remaining salt and pepper, garlic powder, and paprika. Stir to combine.
5-Toss the chicken pieces in the flour: Toss the chicken pieces in the flour mixture, lightly shaking to remove excess. Next, dip in the egg mixture and shake to remove excess. Then, toss the chicken pieces in the bread crumb mixture, lightly pressing to adhere the mixture to the chicken. Last, shake to remove excess bread crumbs and place on a clean plate.
6-In a pot or pan with tall: In a pot or pan with tall sides over medium heat, add 1 inch of oil. Heat to 350 degrees Fahrenheit.
7-Cook the chicken nuggets in batches, taking: Cook the chicken nuggets in batches, taking care not to overcrowd the pan. Flip halfway through and cook until golden brown on the outside and no longer pink in the center. Use an instant-read thermometer to ensure the chicken has reached 165 degrees Fahrenheit in the center.
8-Transfer to a paper-towel lined plate to: Transfer to a paper-towel lined plate to drain off excess grease before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 15 min
• Cook Time: 15 min
• Method: stovetop

Nutrition

• Calories: 277kcal
• Sugar: 1g
• Sodium: 609mg
• Fat: 14g
• Saturated Fat: 3g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 21g
• Cholesterol: 110mg