Chicken Nuggets Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and pat dry. Cut the chicken into 1- to 1.25-inch nugget-sized pieces for even cooking.

Marinate

In a bowl, whisk together the buttermilk, garlic powder, onion powder, kosher salt, and black pepper. Add the chicken pieces, pressing them down so they are submerged. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours (up to overnight) to tenderize and flavor the chicken.

Mix dry ingredients

In a shallow bowl or wide dish combine the all-purpose flour, cornstarch, paprika, smoked paprika (if using), garlic powder, onion powder, dried oregano, baking powder, kosher salt, and black pepper. Whisk thoroughly to distribute the seasonings and break up any lumps.

Prepare egg wash

In a second shallow bowl whisk together the large egg and 1 tablespoon water until smooth.

Dredge chicken

Working in batches, remove some chicken from the buttermilk (let excess drip off), dip each piece into the flour mixture, then into the egg wash, then back into the flour mixture for a double coat. Press the flour onto the surface so it adheres well. Place breaded pieces on a wire rack and let rest 5–10 minutes to set the coating.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one breaded nugget — it should sizzle steadily and begin browning within 30–45 seconds.

Fry in batches

Carefully add breaded nuggets in a single layer without overcrowding. Fry for about 2.5–3.5 minutes per side (total 5–7 minutes) until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Adjust heat to keep oil between 325–350°F; reduce if browning too quickly.

Drain

Using a slotted spoon or spider, transfer cooked nuggets to a wire rack set over a baking sheet or to paper towels to drain for a minute. Sprinkle lightly with finishing salt if desired. Keep cooked nuggets warm in a 200°F (95°C) oven while frying remaining batches.

Serve the chicken nuggets hot with ketchup or your preferred dipping sauce. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days and reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.