If you’re craving crispy, golden chicken nuggets that are juicy on the inside and perfectly crunchy on the outside, I’ve got the recipe for you. These homemade chicken nuggets are easy to make, require simple ingredients, and are way better than anything you’ll find in a fast-food bag! Here’s how to make The Best Ever Chicken Nuggets:
Ingredients:
- 2 lbs boneless, skinless chicken breasts (or thighs for a juicier option)
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups breadcrumbs (use Panko breadcrumbs for extra crunch)
- 1/2 cup grated Parmesan cheese (adds extra flavor to the breadcrumbs)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano (optional)
- Oil for frying (vegetable or canola oil works best)
Instructions:
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Prep the Chicken:
- Cut your chicken into bite-sized pieces (about 1-2 inches each) for the nuggets. You can trim off any excess fat and tenderize the meat if needed.
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Set Up Your Dipping Stations:
- Flour Station: In one shallow bowl, add the flour and season it with salt, pepper, garlic powder, onion powder, paprika, and dried oregano (if using).
- Egg Station: In another shallow bowl, whisk together the eggs.
- Breadcrumb Station: In the third shallow bowl, combine the Panko breadcrumbs with the Parmesan cheese and stir to mix evenly.
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Coat the Chicken:
- Take each piece of chicken and first dredge it in the flour mixture, making sure it’s fully coated. Shake off any excess.
- Then dip it into the egg wash, allowing any excess egg to drip off.
- Finally, coat the chicken in the breadcrumb mixture, pressing gently to make sure it sticks and the nugget is evenly covered.
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Fry the Nuggets:
- Heat about 1 inch of oil in a large skillet or frying pan over medium-high heat. The oil is ready when a breadcrumb dropped in sizzles immediately.
- Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry the nuggets in batches, cooking for about 3-4 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F / 75°C).
- Use a slotted spoon to transfer the nuggets to a plate lined with paper towels to drain excess oil.
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Serve:
- Once all the nuggets are fried, serve them immediately with your favorite dipping sauces like honey mustard, BBQ sauce, or ranch dressing.
Tips for the Best Nuggets:
- Use Panko breadcrumbs: Panko gives the nuggets that extra crispy texture that regular breadcrumbs can’t match.
- Don’t skip the Parmesan: It adds a rich, savory flavor to the breading and makes them more delicious.
- Double-coating: For extra crunch, you can double-dip the chicken in the flour, egg, and breadcrumbs for a thicker, crispier coating.
- Air-frying option: If you want a healthier version, you can air fry the nuggets at 400°F (200°C) for about 10-12 minutes, flipping halfway through, until golden and crispy.
- Seasoning: Feel free to adjust the seasoning to your taste—add some cayenne pepper for a spicy kick or Italian seasoning for a herby twist.
Freezing & Storing:
- If you want to make a big batch, these chicken nuggets freeze wonderfully! After breading the chicken, lay them out on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer them to a ziplock bag or airtight container. You can then fry them directly from frozen whenever you’re craving them!
These homemade chicken nuggets are a family favorite and perfect for a quick weeknight dinner, parties, or just a satisfying snack! Enjoy!