Homemade Chicken Nuggets Recipe
These golden nuggets are so much better than anything you'll find in the freezer aisle—plus, you know exactly what's going into them! With a buttermilk marinade, seasoned flour, and a crispy Panko breadcrumb coating, these nuggets are perfect for kids and adults alike.
Equipment
- Large Mixing Bowls
- Ziploc Bag or Large Bowl with Lid
- Tongs
- Wire Rack + Sheet Tray
- Cast-Iron Skillet or Dutch Oven
- Kitchen Thermometer
- Paper Towels
Ingredients
- 2 lbs . boneless, skinless chicken breasts or chicken tenderloins (cut into bite-sized pieces)
- 2 large eggs
- ¾ cup buttermilk
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups Panko breadcrumbs
- 4 cups peanut or vegetable oil (for frying)
Instructions
Coating and Breading the Chicken Nuggets
- In a large Ziploc bag or mixing bowl, I combine the flour, baking soda, onion powder, garlic powder, salt, and black pepper. This seasoned flour acts as the first layer of flavor and helps the buttermilk and egg mixture stick to the chicken.
- Next, in a shallow bowl, I whisk together eggs and buttermilk until smooth. The buttermilk tenderizes the chicken while the eggs help everything adhere perfectly during breading.
- In another shallow bowl, I pour out the Panko breadcrumbs. I love using Panko because it creates a light, airy crunch that regular breadcrumbs just can’t match.
- Now comes the fun part! I add the chicken pieces to the Ziploc bag with the seasoned flour. After sealing the bag, I give it a good shake until each piece is coated evenly. Then, I work in batches:
- Dip each flour-coated chicken piece into the buttermilk and egg mixture.Roll it around in the Panko breadcrumbs, pressing gently to help the crumbs stick.Place the breaded nuggets onto a wire rack. This resting step helps the coating set before frying, which means less breading loss in the oil and more crunch on your plate.
Frying the Chicken Nuggets
- In a large cast-iron skillet or Dutch oven, I pour in about 4 cups of peanut or vegetable oil. I use a kitchen thermometer to monitor the temperature, aiming for a steady 350°F (175°C). Keeping the oil at the right temp ensures the nuggets cook evenly and don’t soak up excess oil.
- Once the oil is ready, I gently lower a few nuggets into the pan—no more than 5–6 at a time to avoid overcrowding. This helps maintain the oil temperature and gives each nugget enough space to get crispy. I fry each batch for 2–3 minutes total, flipping the nuggets halfway through with tongs. They should be deep golden brown and cooked through (internal temp should hit 165°F).
- Using a slotted spoon or tongs, I transfer the fried nuggets onto a paper towel-lined tray to drain excess oil. While they’re still hot, I give them a light sprinkle of salt to boost the flavor.
- If I’m cooking a big batch, I keep the finished nuggets warm in a 200°F oven while I fry the rest. Just place them on a wire rack over a baking sheet—this keeps them crispy without steaming.