Crispy Homemade Chicken Nuggets
A quick and easy recipe for crispy, juicy homemade chicken nuggets using simple pantry ingredients and a double breading method for perfect crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-size pieces
- 1 cup (240ml) buttermilk (or milk plus 1 tbsp lemon juice as substitute)
- 1 cup (120g) all-purpose flour
- 1 ½ cups (150g) panko breadcrumbs
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (for flour coating)
- ¼ tsp black pepper (for flour coating)
- 1 tsp dried oregano or Italian seasoning
- ½ tsp salt (for breadcrumb coating)
- ¼ tsp black pepper (for breadcrumb coating)
- 2 large eggs, beaten
- About 2 cups (480ml) vegetable or canola oil for frying
Instructions
- Cut chicken breasts into bite-size pieces about 1.5 inches wide, keeping pieces uniform for even cooking.
- Place chicken pieces in a bowl and pour in buttermilk. Stir gently to coat all pieces. Let sit for 20 minutes at room temperature or up to 1 hour in the fridge.
- Prepare coatings: Mix flour with paprika, garlic powder, onion powder, salt, and black pepper in one bowl. Whisk eggs in a second bowl. Combine panko breadcrumbs with oregano, salt, and black pepper in a third bowl.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in seasoned flour, dip into beaten eggs, then coat thoroughly with seasoned panko breadcrumbs. Place coated nuggets on a plate or tray.
- Heat oil in a deep skillet over medium heat to 350°F (175°C). Fry nuggets in batches without overcrowding, about 3-4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove with slotted spoon to wire rack to drain.
Notes
Keep oil temperature steady at 350°F to avoid burning or greasy nuggets. Let coated nuggets rest on a wire rack before frying to help coating stick. Drain fried nuggets on wire rack instead of paper towels to keep them crispy. For gluten-free, substitute flour and panko with gluten-free alternatives. For dairy-free, substitute buttermilk with coconut yogurt or plant-based milk with lemon juice.
Nutrition
- Serving Size: About 4 nuggets
- Calories: 280
- Fat: 15
- Carbohydrates: 15
- Protein: 18
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