Chicken Nuggets Recipe

Trim and cut

Pat the chicken breasts dry with paper towels. Trim off any fat or connective tissue. Cut the chicken into 1 to 1 1/2-inch bite-sized pieces, trying to keep pieces uniform for even cooking.

Lightly season the cut chicken pieces with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder. Toss to coat evenly. Set aside while you prepare the breading station (about 5–10 minutes).

Line three shallow bowls or wide plates: Bowl 1 — combine 1 cup all-purpose flour and 1/4 cup cornstarch; mix and set aside. Bowl 2 — whisk together 2 large eggs and 3 tablespoons milk until smooth. Bowl 3 — mix 1 cup fine breadcrumbs, 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Arrange a wire rack over a sheet pan or a plate lined with paper towels for resting the breaded nuggets and draining oil after frying.

Working in small batches, dredge each seasoned chicken piece first in the flour mixture, shaking off excess. Then dip into the egg wash, letting excess drip back into the bowl. Finally, press the piece into the breadcrumb mixture until well coated. Place breaded pieces on the prepared rack. Repeat until all pieces are breaded.

For an extra-crispy double coating (optional): after the first breadcrumb coat, dip again in egg wash and re-coat with breadcrumbs.

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to reach roughly 1/2 to 1 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a tiny piece of bread; it should sizzle and turn golden in ~30 seconds.

Carefully add nuggets in a single layer without crowding (work in batches). Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per side (total 5–7 minutes per batch depending on size). Internal temperature should reach 165°F (74°C).

Use a slotted spoon or tongs to transfer cooked nuggets to the wire rack or paper towel-lined plate to drain. Let oil return to temperature between batches before adding more.

When all nuggets are cooked, let them rest 2 minutes to firm up. Taste and adjust with a light sprinkle of salt if desired.

Serve hot with ketchup, mustard, barbecue sauce, or your preferred dipping sauces and lemon wedges if using.