Fried Chicken Nuggets (15) Recipe

Trim and cut

Pat the chicken breasts dry with paper towels. Trim any fat or connective tissue. Cut the breasts into 1 to 1 1/4-inch nugget-sized pieces so you yield about 15 pieces total.

Season and marinate

Place the cut chicken in a bowl. Sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder over the pieces. Pour 1 cup buttermilk over the chicken, toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and adds flavor.

Mix dry coating

In a shallow wide bowl or rimmed plate combine 1 cup all-purpose flour and 1/4 cup cornstarch. Add 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp dried oregano, 1/2 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk to evenly distribute the spices and break up any lumps.

Prepare egg wash

In a separate shallow bowl whisk together 2 large eggs and 2 tablespoons water until smooth. This will help the dry coating adhere and give a crisp crust.

Dredge the chicken

Remove chicken from the buttermilk, letting excess drip off (do not shake, but allow a thin coating). Working in batches, dredge each piece first in the flour mixture, then dip into the egg wash, then return to the flour mixture and press the flour onto the surface to build an even coating. Place breaded nuggets on a wire rack set over a sheet tray while you heat the oil. Ensure all pieces are breaded before frying to maintain even oil temperature.

Heat the oil

Pour 3 cups neutral frying oil into a heavy-duty saucepan or Dutch oven to reach about 2 inches deep. Attach a thermometer and heat the oil to 350°F (175°C). If you don't have a thermometer, heat over medium until a small cube of bread browns in about 45 seconds.

Fry in batches

Carefully lower 4–6 breaded nuggets into the hot oil without overcrowding (depending on pot size). Fry until golden brown and cooked through, about 3 to 4 minutes, turning once halfway through. Use a thermometer to check internal temperature — nuggets should reach 165°F (74°C). Adjust heat to maintain oil at 325–350°F to avoid over-browning.

Drain and rest

Using a slotted spoon or spider, transfer fried nuggets to a wire rack set over a baking sheet or to paper towels to drain. Let rest 2–3 minutes; this keeps the crust crispy. Repeat with remaining nuggets, bringing oil back to temperature between batches.

While still hot, sprinkle nuggets lightly with 1/2 tsp finishing salt or flaky sea salt if desired. Serve with lemon wedges and your choice of dipping sauces (ketchup, honey mustard, ranch).