Chicken Nuggets Recipe

Prep the chicken

Cut the chicken breasts into bite-sized pieces about 1 to 1 1/4 inches. Pat pieces dry with paper towels to remove excess moisture so breading will adhere.

Season the cut chicken evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Toss gently to coat.

Set up dredging stations

Place the 3 tbs flour in a shallow bowl. In a second shallow bowl, whisk together 2 eggs, 3 tbs milk, and 1 tsp hot sauce (if using) until smooth — this is the wet binder. In a third shallow bowl combine 1 cup breadcrumbs, 2 tbs grated Parmesan, 2 tbs cornstarch, 1 tsp smoked paprika, 1/2 tsp ground mustard, 3/4 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped parsley (if using).

One piece at a time: dredge the chicken first in the flour, shaking off excess; then dip into the egg mixture, letting excess drip back; finally press into the breadcrumb mixture to fully coat. Place finished nuggets on a wire rack set over a baking sheet. For extra-crispy results, double-dip: after the first breadcrumb coat, return to the egg, then breadcrumbs again.

Let breaded nuggets rest on the rack 10 minutes at room temperature — this helps the coating adhere and reduces sloughing in the oil.

Heat the oil

Pour about 1 cup neutral oil into a large skillet so it reaches roughly 1/4 inch depth (or use a pot with 1/2-1 inch oil for deeper frying). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small breadcrumb into the oil: it should sizzle and brown within 30–45 seconds.

Fry the nuggets in batches so they have room. Carefully add pieces (do not overcrowd) and fry 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). Total frying time will be about 5–6 minutes per batch depending on size.

Use a slotted spoon or tongs to transfer cooked nuggets to a wire rack over a baking sheet or to paper towels to drain. If keeping warm between batches, place in a 200°F (95°C) oven on the rack to stay crisp.

While nuggets fry, whisk together 1/4 cup mayonnaise, 2 tbs ketchup, 1 tbsp honey, and 1 tsp lemon juice in a small bowl until smooth. Taste and adjust: more honey for sweetness, more lemon for brightness.

Serve hot with the dipping sauce. Leftover cooked nuggets can be refrigerated in an airtight container for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to restore crispness.