Description
Crispy and golden homemade chicken nuggets made with tender chicken breast pieces coated in seasoned flour, dipped in egg wash, and rolled in crunchy panko breadcrumbs before being perfectly fried to a delicious finish. These nuggets are great served hot with your favorite dipping sauces like ketchup, honey mustard, or ranch dressing.
Ingredients
Scale
Chicken Nuggets
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 cups panko bread crumbs
- Vegetable oil for frying
Optional
- Ketchup, honey mustard, or ranch dressing for dipping
Instructions
- Prepare Chicken: Cut the chicken breasts into nugget-sized pieces, roughly 1 to 1½ inches in size for even cooking.
- Mix Dry Ingredients: In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper and mix thoroughly to create a flavorful coating.
- Prepare Egg Wash: In a separate bowl, whisk together the eggs and milk until fully combined to help the breadcrumbs adhere.
- Prepare Breadcrumbs: Spread the panko breadcrumbs evenly in a third shallow dish to ensure full coverage of chicken pieces.
- Coat Chicken in Flour: Dredge each chicken piece in the seasoned flour mixture, making sure each piece is fully coated. Shake off excess flour.
- Dip in Egg Wash: Immerse the floured chicken pieces into the egg mixture, coating them thoroughly to prepare for breadcrumb coating.
- Coat with Breadcrumbs: Press the chicken pieces into the panko breadcrumbs so they are evenly and thoroughly covered for a crispy texture.
- Heat Oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high until shimmering but not smoking, ready for frying.
- Fry Nuggets: Carefully place the coated chicken nuggets into the hot oil in batches, avoiding overcrowding the pan to maintain temperature and crispiness.
- Cook Evenly: Fry the nuggets for about 3-4 minutes on each side or until they are golden brown and cooked through with an internal temperature of 165°F (74°C).
- Drain Oil: Remove the nuggets with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil, keeping them crispy.
- Serve: Serve the chicken nuggets hot alongside your favorite dipping sauces such as ketchup, honey mustard, or ranch dressing for the best experience.
Notes
- Ensure the oil is hot enough before frying to prevent greasy nuggets and achieve a crispy crust.
- Do not overcrowd the pan when frying to maintain consistent oil temperature.
- Use a thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) to ensure food safety.
- For a gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free versions.
- Leftover nuggets can be reheated in an oven or air fryer to maintain crispiness.
