Chicken Nuggets Recipe
Juicy chicken nuggets with chips or rice
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Ingredients
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For the chicken
Breading
For frying (or oven-cooking)
To serve (optional)
Method
For the chicken
Prepare and marinate chicken
Trim fat from the chicken breasts and cut into bite-size pieces about 1 to 1-1/4 inches. Place the pieces in a bowl, season with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Pour 1 cup buttermilk over the seasoned chicken, stir to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.
Breading
Set up dredging station
Place 1 cup flour and 1/4 cup cornstarch in a shallow bowl and mix together. In a second shallow bowl combine 1 cup breadcrumbs, 1/4 cup grated Parmesan, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder and 1/4 tsp cayenne (if using). In a third bowl whisk together 2 eggs and 2 tbsp milk until uniform.
Bread the chicken
Working in batches, remove chicken from the buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, shaking off excess, then dip into the egg wash, then press into the breadcrumb mixture to coat completely. Place breaded nuggets on a wire rack set over a baking sheet. Let rest 5–10 minutes to help the coating adhere.
Frying or oven-cooking
For frying (recommended for juiciest nuggets)
Pour about 1 to 1-1/2 inches of vegetable oil into a heavy skillet or Dutch oven (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately. Fry nuggets in batches without crowding, 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain; keep warm in a 200°F (95°C) oven if needed.
For baking (lower-fat option)
Preheat oven to 425°F (220°C). Lightly spray a baking sheet or line with parchment and place a wire rack on top. Arrange breaded nuggets on the rack and spray the tops lightly with cooking spray. Bake 12–15 minutes, flip once halfway through, until golden and internal temperature is 165°F (74°C).
To serve
Serve the hot chicken nuggets with ketchup or your favorite dipping sauce, lemon wedges and a sprinkle of chopped parsley. Pair with chips (fries) or steamed rice as desired.