Chicken Nuggets Recipe
Make Chicken Nuggets Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Breading station
Egg wash
For frying / finishing
Method
Chicken
Prepare and season
Trim fat from the chicken breasts and cut into 1- to 1.5-inch bite-size pieces. Place pieces in a bowl and season with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Toss to coat evenly. Let rest 10 minutes while you prepare the breading station.
Optional: For extra tender nuggets, pound thicker pieces to even thickness before cutting and/or marinate the cut pieces in the egg wash for 15–30 minutes in the refrigerator.
Breading station
Set up three stations
Arrange three shallow dishes: 1) flour mixed with a pinch of salt and pepper, 2) beaten egg wash, 3) breadcrumbs mixed with Parmesan, paprika, 1/2 tsp salt and 1/4 tsp pepper.
Lightly dredge each seasoned chicken piece in the flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture to fully coat. For a thicker crust, repeat the egg wash and breadcrumb step once more. Place finished pieces on a wire rack set over a baking sheet; this helps maintain the coating until frying.
Egg wash
Make the wash
In a shallow bowl whisk together 2 large eggs, 2 tbsp milk (or water) and 1 tsp hot sauce if using. Beat until homogenous. Use immediately for breading.
For frying / finishing
Heat oil
Pour 2 cups of neutral oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.
Fry the nuggets in batches without crowding the pan (about 6–8 pieces depending on pan size). Cook 2–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F so the coating browns without burning.
Using a slotted spoon or tongs, transfer cooked nuggets to a wire rack set over a baking sheet or to paper towels to drain for 1–2 minutes. Keep warm in a 200°F (95°C) oven while you finish remaining batches.