Description
These homemade crispy chicken nuggets are golden on the outside, juicy on the inside, and way better than fast food! Perfect for kids and adults alike, they’re easy to make and packed with flavor. Serve them with your favorite dipping sauce for the ultimate snack or dinner.
Ingredients
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1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
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1 cup buttermilk
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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1/2 tsp salt
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1/2 tsp black pepper
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1 cup all-purpose flour
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1 cup breadcrumbs (plain or seasoned)
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2 large eggs
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Vegetable oil (for frying)
Instructions
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Marinate the chicken: In a bowl, combine chicken pieces, buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes (or up to 4 hours).
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Set up the breading station: Place flour in one shallow bowl, beat the eggs in a second bowl, and place breadcrumbs in a third.
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Coat the nuggets: Remove chicken from the marinade. Dredge each piece in flour, dip in egg, then coat with breadcrumbs. Press the breadcrumbs gently to help them stick.
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Heat the oil: In a large skillet or deep pan, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).
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Fry the nuggets: Cook the chicken nuggets in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F / 74°C).
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Drain and serve: Remove the nuggets with a slotted spoon and drain on a paper towel-lined plate. Serve hot with your favorite dipping sauces.
Notes
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For extra crunch, use panko breadcrumbs.
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To make them in the oven, bake at 400°F for 20–25 minutes, flipping halfway through.
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These nuggets freeze well after frying—just reheat in the oven or air fryer.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 130mg