Chicken Nuggets Recipe

Trim any excess fat from the chicken breasts or thighs. Cut the meat into 1- to 1½-inch bite-sized pieces so they cook quickly and evenly.

Place the cut chicken in a bowl. Sprinkle 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, ½ tsp onion powder and 1 tsp paprika over the chicken. Toss to coat evenly. Let sit at room temperature for 10 minutes while you prepare the breading stations (or refrigerate up to 1 hour).

In a shallow bowl or plate, whisk together ¾ cup all-purpose flour and ¼ cup cornstarch. This helps the coating stick and become crispy.

In a second shallow bowl, beat 2 large eggs and whisk in 3 tbsp milk (or buttermilk) until smooth.

In a third shallow bowl or plate, combine 1 cup fine breadcrumbs, ¼ cup grated Parmesan (optional), ½ tsp salt and ½ tsp black pepper. Mix well.

Working in batches to avoid overcrowding, dredge each piece of seasoned chicken first in the flour mixture, shaking off excess.

Dip the floured piece into the egg wash, ensuring it’s fully coated and letting excess drip back into the bowl.

Press the chicken into the breadcrumb mixture, coating evenly and pressing gently so crumbs adhere. Place coated pieces on a wire rack set over a baking sheet; this prevents the bottom from getting soggy while you continue.

If time allows, chill the coated nuggets on the rack in the refrigerator for 15–30 minutes to help the coating set (optional but recommended for crisper results).

Heat oil

Pour about ½ cup vegetable oil into a large skillet to create a shallow layer roughly 1/4–1/2-inch deep. Heat over medium-high until the oil reaches about 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Fry the nuggets in batches (do not overcrowd) for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Adjust heat as needed to prevent burning.

Use a slotted spoon or tongs to transfer cooked nuggets to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven if making multiple batches.

Preheat the air fryer to 400°F (200°C) for 3–5 minutes. Lightly spray the air-fryer basket with nonstick spray.

Arrange coated nuggets in a single layer in the basket without overlapping. Lightly spray the tops with oil spray to help browning.

Air-fry for 8–10 minutes, flipping halfway through, until golden and an internal temperature of 165°F (74°C) is reached. Cook times vary by air-fryer model; add 1–2 minutes if necessary.

Transfer cooked nuggets to a platter. Serve hot with dipping sauces such as ketchup, honey mustard or BBQ sauce and lemon wedges on the side.

Leftovers: cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven or air-fryer for 4–6 minutes to restore crispness.