Chicken Nuggets Recipe

Trim and cut

Trim any fat from the chicken breasts and cut into 7 evenly sized nugget pieces (about 1 to 1.25 inch cubes or bite-sized pieces). Pat dry with paper towels.

Season and marinate

In a bowl, whisk together the salt, pepper, garlic powder and paprika. Rub the spice mix over the chicken pieces, then add the buttermilk. Toss to coat, cover, and refrigerate for 15–30 minutes (helps tenderize and helps breading adhere). If short on time, you may proceed immediately after rubbing spices.

Set up dredging station

Place the flour in a shallow bowl. In a second shallow bowl, whisk the egg with 1 tablespoon water to make an egg wash. In a third shallow bowl, combine the breadcrumbs, grated Parmesan (if using), onion powder, dried oregano, kosher salt and black pepper.

Dredge the nuggets

One by one: remove a chicken piece from the buttermilk, let excess drip off, dredge lightly in flour to coat, dip into the egg wash, then press into the breadcrumb mixture ensuring an even coating. Place breaded pieces on a plate or a wire rack. For an extra-crispy double coat, repeat the egg wash and breadcrumb step once more.

Heat oil

In a heavy skillet (10–12 inch) heat about 1/2 to 3/4 cup vegetable oil over medium heat until it reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. The oil should be about 1/4 inch deep to shallow-fry the nuggets.

Cook the nuggets

Working in a single layer without crowding (cook in 2 batches if needed), gently add the breaded nuggets to the hot oil. Fry for 2.5–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F and avoid burning the crust.

Drain and keep warm

Using a slotted spoon or tongs, transfer cooked nuggets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. If cooking in batches, keep finished nuggets on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish the rest.

Optional oven-finish (lower-oil alternative)

If you prefer less oil, preheat oven to 425°F (220°C). Place breaded nuggets on a parchment-lined baking sheet, spray lightly with cooking spray, and bake 10–12 minutes, flipping once halfway, until golden and internal temperature reaches 165°F (74°C).

Serve the seven chicken nuggets immediately with desired dipping sauces and lemon wedge. Let cool briefly before serving to avoid scalding; enjoy.