Homemade Chicken Nuggets Recipe

There’s something undeniably satisfying about making homemade chicken nuggets that rivals any childhood memory of fast-food indulgence. Trust me, once you’ve bitten into these golden, crispy bites of perfection, you’ll wonder why you ever settled for drive-thru fare.

I love creating homemade chicken nuggets because they allow me to control the ingredients and flavors, ensuring a healthier option than store-bought versions. Using boneless, skinless chicken breasts, I coat them in a seasoned mix of flour, paprika, garlic, and onion powders, before frying them to golden perfection in vegetable oil.

Homemade Chicken Nuggets Recipe Ingredients

• Boneless, skinless chicken breasts: High in protein, low in fat.
• All-purpose flour: Provides carbohydrates; helps create a crispy coating.
• Salt: Enhances flavor; necessary for seasoning.
• Eggs: Bind ingredients; add moisture and richness.
• Breadcrumbs or panko: Adds crunch; absorbs flavor.
• Vegetable oil: Essential for frying; provides a golden finish.

Homemade Chicken Nuggets Recipe Ingredient Quantities

• 1 pound boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 large eggs
• 2 tablespoons milk
• 1 cup breadcrumbs or panko
• Vegetable oil, for frying

How to Make this Homemade Chicken Nuggets Recipe

1. Slice the chicken breasts into pieces of uniform size. Cut each breast into half, and then slice each half into 2-inch-wide pieces. Cut each piece into strips, and then cut the strips into chunks.

2. In a shallow dish, mix the flour, salt, black pepper, garlic powder, onion powder, and paprika.

3. In another dish, beat the eggs and milk together until the mixture is uniform.

4. Position the breadcrumbs or panko in a third shallow dish, prepared for the task of breading.

5. For every piece of chicken, dredge it in the flour mixture and shake off any excess.

6. Immerse the egg-mixed chicken parts in the flour, guaranteeing they are completely encrusted.

7. Coat chicken pieces in breadcrumbs or panko. Press gently to make sure the coating sticks.

8. In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until the oil shimmers.

9. In batches, fry the chicken nuggets, taking care not to overcrowd, for 3-4 minutes on each side. They should be golden brown and cooked through.

10. Move the fried nuggets to a plate that has paper towels on it, which will absorb the oil that will drain from the nuggets. The towels should be on the plate because the oil will not drain well if the nuggets are just in a plate. Serve them with a sauce of your choice; I used a homemade ranch.

Homemade Chicken Nuggets Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Shallow dish (3 needed)
4. Whisk or fork
5. Measuring spoons
6. Large skillet
7. Tongs or a slotted spoon
8. Plate
9. Paper towels
10. Medium bowl for mixing eggs and milk

FAQ

• Q: Can I use chicken thighs instead of chicken breasts?A: Yes, you can use chicken thighs, boneless and skinless, for a juicier result. Just make sure they are cut into even-sized pieces.
• Q: Can these chicken nuggets be baked instead of fried?Of course! Set your oven to 400°F (200°C) and bake for 15-20 minutes until crispy and done, flipping them halfway.
• Q: What can I use as gluten-free substitutes for flour and breadcrumbs?A: Using gluten-free flour and gluten-free breadcrumbs, or crushed cornflakes, makes for a great alternative when you want to prepare a dish but are avoiding gluten.
• Q: How do I ensure the chicken nuggets are crispy?A: Ensure that your oil is sufficiently hot (around 350°F/175°C) for frying, and prevent jamming the pan to keep the temperature constant.
• Q: Can I prepare the nuggets ahead of time?A: They can be prepared all the way up to the coating step, then refrigerated for no more than 24 hours before frying.
• Q: What dipping sauces pair well with these nuggets?A: Classic selections that pair well with the flavor include honey mustard, BBQ sauce, or ranch dressing.

Homemade Chicken Nuggets Recipe Substitutions and Variations

• Chicken breasts: Substitute with boneless, skinless chicken thighs for a juicier texture.
• All-purpose flour: Use whole wheat flour for a healthier option.
• Breadcrumbs: Opt for crushed cornflakes or crushed pretzels for extra crunch.
• Garlic powder: Replace with finely minced fresh garlic for a more robust flavor.
• Vegetable oil: Use canola oil or sunflower oil for frying as alternatives.

Pro Tips

1. Uniform Size for Even Cooking Ensure that your chicken pieces are cut to a uniform size to ensure even cooking. This helps prevent smaller pieces from overcooking or burning while waiting for larger pieces to cook through.

2. Double-Coating for Extra Crispy Texture For a crispier texture, try a double-coating method. After the initial breadcrumb coating (step 7), dip the chicken back into the egg mixture and then coat again with breadcrumbs or panko.

3. Seasoned Panko for Enhanced Flavor Enhance the flavor by adding additional spices, such as cayenne pepper or Italian herbs, directly to the breadcrumbs or panko. This adds extra depth to the coating.

4. Oil Temperature Check To ensure optimal frying, check the oil temperature with a thermometer. Aim for a temperature of around 350°F (175°C). This ensures a crispy exterior without overcooking the inside.

5. Draining Technique For extra crispy nuggets, after placing them on a paper towel-lined plate, transfer them onto a wire rack. This allows air to circulate around the nuggets, preventing them from sitting in oil and getting soggy.