Nothing beats the satisfaction of biting into a perfectly golden, crispy chicken nugget that you’ve made from scratch in your own kitchen. These homemade chicken nuggets offer everything you love about the classic favorite but with the added benefit of knowing exactly what goes into them. Tender, juicy chicken breast is cut into bite-sized pieces, coated in a seasoned breadcrumb mixture, and cooked to golden perfection. Unlike store-bought versions, these nuggets are made with real chicken breast, contain no artificial preservatives, and can be customized to your family’s taste preferences. Whether you’re preparing a quick weeknight dinner, packing lunch boxes, or hosting a party where both kids and adults will be satisfied, these chicken nuggets deliver that perfect combination of crispy exterior and moist, flavorful interior.
Serves: 4-6 people (makes about 24 nuggets)
Ingredients
For the chicken:
- 2 pounds boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For cooking:
- Vegetable oil for frying (about 4 cups)
- Or cooking spray if baking
Preparing the Chicken
Start by cleaning the chicken breasts and patting them completely dry with paper towels. Place the chicken on a cutting board and slice each breast into strips about 1 inch wide. Then cut these strips into nugget-sized pieces, roughly 1.5 to 2 inches long. Try to keep the pieces similar in size so they cook evenly. Remove any visible fat or tough parts. Season the chicken pieces lightly with salt and pepper, then set them aside while you prepare the coating station.
Setting Up the Coating Station
You’ll need three shallow dishes for the coating process. In the first dish, place the flour. In the second dish, whisk together the eggs and milk until well combined. In the third dish, mix the panko breadcrumbs, regular breadcrumbs, garlic powder, onion powder, paprika, oregano, thyme, salt, pepper, and cayenne pepper if using. Stir the breadcrumb mixture thoroughly to ensure all the seasonings are evenly distributed. The combination of panko and regular breadcrumbs creates the perfect texture with extra crunch from the panko and better adherence from the finer breadcrumbs.
Coating the Nuggets
Take each piece of chicken and coat it first in the flour, shaking off any excess. Next, dip it into the egg mixture, making sure it’s completely coated. Finally, roll the chicken in the seasoned breadcrumb mixture, pressing gently to help the coating stick. Place the coated nuggets on a clean plate or baking sheet. For extra crispy nuggets, you can double-coat them by dipping the breadcrumb-coated pieces back into the egg mixture and then into the breadcrumbs again.
Frying Method
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350 degrees Fahrenheit. The oil should be deep enough to completely cover the nuggets. Test the oil temperature with a cooking thermometer or by dropping a small piece of breadcrumb mixture into the oil. It should sizzle immediately and turn golden within 30 seconds. Carefully add 6-8 nuggets to the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes until the nuggets are golden brown and crispy. Use a slotted spoon to remove the nuggets and place them on a paper towel-lined plate to drain excess oil.
Baking Method
If you prefer to bake the nuggets, preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray it lightly with cooking spray. Arrange the coated nuggets on the prepared baking sheet, making sure they don’t touch each other. Spray the tops of the nuggets lightly with cooking spray to help them brown. Bake for 15-18 minutes, flipping the nuggets halfway through the cooking time. They should be golden brown and reach an internal temperature of 165 degrees Fahrenheit.
Checking for Doneness
Regardless of your cooking method, always check that the nuggets are fully cooked by cutting into one of the larger pieces. The meat should be white throughout with no pink areas, and the juices should run clear. If using a meat thermometer, the internal temperature should reach 165 degrees Fahrenheit. The coating should be golden brown and crispy to the touch.
Serving and Enjoying
Serve the chicken nuggets immediately while they’re hot and crispy. They pair wonderfully with classic dipping sauces like ketchup, barbecue sauce, honey mustard, or ranch dressing. For a complete meal, serve them alongside french fries, sweet potato fries, or a fresh vegetable salad. These nuggets also make excellent additions to lunch boxes, though they’re best enjoyed fresh and warm.
Storage and Reheating
Leftover chicken nuggets can be stored in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350-degree oven for 8-10 minutes to restore their crispiness. Avoid microwaving as this will make the coating soggy. For longer storage, freeze the cooked nuggets for up to 2 months and reheat directly from frozen in the oven.
Tips for Success
The key to perfect chicken nuggets lies in maintaining the right oil temperature and not overcrowding during cooking. Make sure your oil stays at 350 degrees throughout the frying process, and work in batches to ensure even cooking. These homemade nuggets prove that the best comfort food comes from your own kitchen, offering both better nutrition and superior taste compared to their processed counterparts.
