Chicken Nuggets Recipe

Combine ingredients

In a large bowl, place 1 lb ground chicken, 1 egg, 1/4 cup finely diced onion, 1 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 cup dry breadcrumbs. Mix gently with clean hands or a spatula until just combined; avoid overmixing to keep nuggets tender.

Chill and portion

Cover the mixture and refrigerate for 20 minutes to let the breadcrumbs hydrate and the mixture firm up (this makes shaping easier). After chilling, portion the mixture into 12 equal pieces (about 1.3 oz / 37 g each). Shape each portion into a small oval or round patty about 1/2-inch thick, pressing gently to remove large air pockets.

Set up breading stations

Place 3 shallow bowls or plates in a row. In the first bowl, combine 3/4 cup all-purpose flour with 1/4 tsp salt and 1/4 tsp black pepper. In the second bowl, whisk 2 eggs with 2 tbsp milk until uniform. In the third bowl, place 1.5 cups panko breadcrumbs.

Bread the patties

Working with a few patties at a time, dredge each patty lightly in the seasoned flour and shake off excess, dip into the egg wash ensuring full coverage, then press into the panko breadcrumbs to coat thoroughly on all sides. Place breaded nuggets on a wire rack and let rest for 10 minutes to help the coating adhere.

Heat oil

Pour about 3 to 4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of 1 to 1.5 inches, leaving room to avoid overflow. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown slowly without burning.

Fry in batches

Carefully add breaded patties to the hot oil in a single layer without crowding (about 4–6 at a time depending on pan size). Fry for 2.5–3 minutes per side, flipping once, until golden brown and an internal temperature of the chicken reaches 165°F (74°C). Use a slotted spoon or spatula to transfer cooked nuggets to a paper towel-lined baking sheet or wire rack to drain. Maintain oil temperature between batches by adjusting heat; allow oil to return to ~350°F before adding the next batch.

Finish

If needed, keep cooked nuggets warm in a 200°F (95°C) oven on a rimmed baking sheet while finishing remaining batches so they stay crisp.

Arrange nuggets on a plate, serve hot with ketchup or your favorite dipping sauce and lemon wedges on the side. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness.