Chicken Nuggets Basket Recipe

Prepare chicken

Cut the chicken breast into seven uniform nugget-sized pieces (about 1 to 1½ inch pieces). Pat dry with paper towels.

Dry mix

In a shallow bowl combine 0.25 cups all-purpose flour, cornstarch, 0.25 tsp garlic powder, 0.25 tsp onion powder, 0.25 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Mix well.

Wet mix

In a second shallow bowl whisk together 0.5 of a large egg and 1 tbsp milk until smooth.

Breading

In a third shallow bowl combine 0.5 cup panko and 1 tsp grated Parmesan. Dredge each chicken piece first in the flour mixture (shake off excess), then dip into the egg wash, then press into the panko to coat evenly. Place breaded nuggets on a plate and chill for 10 minutes to help coating adhere.

Fry

Heat 1 cup vegetable oil in a deep skillet or saucepan to 350°F (175°C). Carefully add the nuggets in a single layer without overcrowding (work in two batches if needed). Fry for 3–4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain.

Finish

If making ahead or to keep warm, place nuggets on a baking sheet in a 200°F (95°C) oven for up to 10 minutes. Serve seven nuggets per basket with fries or four mozzarella sticks as the alternate side.

Prepare potato

Peel if desired and cut the potato into fries (about 1/4 inch thick). Rinse in cold water until water runs clear to remove starch; pat dry thoroughly with towels.

Cook - Frying

Heat 0.5 to 1 cup vegetable oil in a skillet to 350°F (175°C). Fry the potato sticks in batches for 3–5 minutes until pale golden and slightly tender. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again for 1–2 minutes until crispy and golden. Drain.

Alternate - Oven

Toss dried fries with 0.5 cup oil (you may use less—about 1–2 tbsp is enough), 0.5 tsp salt, 0.125 tsp pepper and 0.25 tsp optional seasoning. Spread in a single layer on a baking sheet and roast at 425°F (220°C) for 20–25 minutes, turning halfway, until golden and crisp.

Season and serve

While hot, season with a little extra salt to taste. Serve alongside the chicken nuggets.

Prep sticks

If using long string cheese, cut each stick in half to make 4 pieces total (or use four store-bought mozzarella sticks). Freeze the sticks on a tray for 20–30 minutes to firm up; this prevents cheese from leaking during frying.

Breading station

Set up three bowls: 0.25 cup flour in bowl one; in bowl two beat 1 egg with 1 tbsp milk; in bowl three combine 0.5 cup panko, 0.5 tsp Italian seasoning and 0.25 tsp salt.

Coat

Dredge each chilled cheese stick in flour (shake off excess), dip into the egg wash, then press into the panko. For extra protection, repeat the egg and panko step for a double coating. Place breaded sticks back in the freezer for at least 15 minutes.

Fry

Heat 1 cup vegetable oil in a small saucepan to 350°F (175°C). Fry the frozen mozzarella sticks in a single layer for 1–1.5 minutes until golden. Do not overcook — remove as soon as crispy to avoid cheese burst. Drain on paper towels.

Serve

Serve four mozzarella sticks with marinara sauce as the alternate side with the chicken nuggets or as the main side option.

Portion ketchup, ranch and marinara into small ramekins (about 2 tbsp each) and serve chilled or room temperature alongside the basket.