Chicken Nugget Recipe

Prepare the chicken

Trim any fat from the chicken breast. Cut the breast into 10 evenly sized bite pieces (about 1 to 1.25 inches each). Pat the pieces dry with paper towels.

Marinate

In a medium bowl whisk the egg and buttermilk until combined. Add half of the salt (1/2 tsp) and half of the black pepper (1/4 tsp) to the mixture. Place the chicken pieces into the buttermilk-egg mixture, cover, and refrigerate for 15–30 minutes to tenderize and help coating adhere.

Make the breading

In a shallow wide bowl or plate combine the flour, breadcrumbs, grated Parmesan, remaining salt (1/2 tsp), remaining black pepper (1/4 tsp), garlic powder (1/2 tsp), and paprika (1/2 tsp). Mix thoroughly so the Parmesan is well distributed.

Coat the nuggets

Remove chicken from the marinade, letting excess drip off. One piece at a time dredge in the flour-breadcrumb mixture, pressing gently so the breading adheres. Place coated pieces on a clean tray and let rest 5 minutes to help the crust set. For an extra-crisp finish, double-dip: briefly return each coated piece to the buttermilk-egg, then recoat in the dry mix.

Heat the oil

In a heavy skillet or medium pot, add vegetable oil to a depth of about 1/2 inch (approximately 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 45–60 seconds. If you don't have a thermometer, maintain a steady medium-high heat and test with one nugget.

Fry the nuggets

Working in a single layer (do not overcrowd), carefully add 4–5 nuggets to the hot oil. Fry 2–3 minutes per side until golden-brown and the internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to turn nuggets once halfway through cooking. Total frying per batch about 4–6 minutes depending on size.

Drain and keep warm

Transfer cooked nuggets to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches. If desired, lightly spray each nugget with neutral oil spray for extra shine and crispness.

Final check

Once all nuggets are cooked, check one thickest piece with an instant-read thermometer to confirm 165°F (74°C). Let rest 1–2 minutes before serving so juices redistribute.

Arrange 10 chicken nuggets on a serving plate. Place small bowls of ketchup and honey mustard on the side and garnish with lemon wedges. Serve immediately while hot and crispy.