Chicken Nuggets
Homemade crispy chicken nuggets — far better than the fast-food version. Real chicken, properly seasoned, double-breaded for that craggy crust, fried or baked. The buttermilk brine is the trick to nuggets that are juicy inside even after cooking.
Prep Time
19 min
Cook Time
50 min
Servings
2
Calories
389 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken250 g
- Breadcrumbs¼ cup
- Flour1 cups
- Eggs1
- Salt½ tsp
- Black Pepper¼ tsp
- Garlic Powder½
- Oil1 tbsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken250 g
- Breadcrumbs0.25 cup
- Flour1 cups
- Eggs1
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Garlic Powder0.5
- Oil1 tbsp
Instructions
- 1
Cut 1.5 lb of boneless skinless chicken breast into 1-inch nugget-sized pieces. Brine in 1 cup of buttermilk, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon black pepper for at least 4 hours, ideally overnight.
- 2
Set up the breading station: bowl 1 with ½ cup flour + 1 teaspoon salt + 1 teaspoon paprika; bowl 2 with 2 beaten eggs; bowl 3 with 1.5 cups panko breadcrumbs + ½ teaspoon salt + ½ teaspoon onion powder + ¼ teaspoon cayenne.
- 3
Lift each chicken piece from the buttermilk, letting excess drip back. Dredge in flour (shake off excess), then egg, then panko (press firmly to coat all sides).
- 4
Chill the breaded nuggets for 15 minutes — this sets the breading so it stays on during cooking.
- 5
Heat 3 tablespoons of oil in a non-stick skillet over medium-high. Cook nuggets in batches (don't crowd) for 3 minutes per side until golden brown and cooked through (165°F internal). Drain on a wire rack.
- 6
Serve immediately with dipping sauces: ketchup, BBQ sauce, honey mustard (honey + Dijon + mayo), ranch, or sriracha-mayo.
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💡 Expert Tips
- 1.Buttermilk brine. The acid tenderizes the chicken and the salt seasons it throughout. Skipping = bland surface-flavored chicken.
- 2.Panko, not regular breadcrumbs. Panko gives noticeably crispier results because of its larger, more angular flakes.
- 3.Chill before frying. The 15-minute fridge stop is what makes the breading stay on through cooking.
- 4.Wire rack to drain. Paper towels trap steam and make the bottoms soggy.
🔬 Why It Works
Homemade chicken nuggets are dramatically better than fast-food versions because of three things: real whole chicken (not formed mystery meat), proper brining (juicy interior), and crispy panko coating (the craggy crust you want). The buttermilk brine provides moisture and salt through the chicken. The egg-and-panko coating creates the crispy exterior that's the whole point of nuggets. Chilling before frying sets the breading so it doesn't fall off.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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