Tender Crispy Chicken Nuggets (Printable)

Crispy golden nuggets with tender juicy chicken inside. Easy homemade version ready in 35 minutes.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into 1 inch pieces

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading Station

07 - ¾ cup all-purpose flour
08 - 2 large eggs, beaten
09 - 1½ cups breadcrumbs, preferably panko
10 - 1 teaspoon paprika
11 - ½ teaspoon onion powder
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ For Frying

14 - Vegetable oil for deep frying

# How To Make It:

01 - Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Mix thoroughly to coat, cover, and refrigerate for 15 minutes to 2 hours for optimal tenderness.
02 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and breadcrumbs blended with paprika, onion powder, salt, and black pepper in the third.
03 - Remove chicken from marinade. Dredge each piece in flour, shaking off excess, then dip into egg, allowing excess to drip off. Press firmly into breadcrumb mixture to coat completely. Transfer to a baking sheet or tray.
04 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry nuggets in batches without overcrowding, 4 to 5 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Arrange hot nuggets on a serving platter. Accompany with ketchup, honey mustard, barbecue sauce, or ranch dressing for dipping.

# Expert Tips:

01 -
  • The buttermilk marinade makes the chicken impossibly tender, almost like it melts in your mouth
  • You get that perfect shatteringly crispy exterior that puts fast food versions to shame
  • They freeze beautifully so you can double the batch and always have homemade nuggets ready
02 -
  • Cold chicken drops the oil temperature dramatically, so let your marinated pieces sit at room temperature for 15 minutes before frying
  • Overcrowding the pan makes nuggets soggy instead of crispy, so cook in batches and resist the urge to rush
  • The internal temperature should reach 74°C (165°F) for safe consumption, but juicy meat happens at 71°C (160°F) with carryover cooking
03 -
  • Letting the coated nuggets rest for 10 minutes before frying helps the breading set and prevents flaking
  • Spraying your tongs with oil prevents the delicate coating from sticking during turning
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