Chicken Nugget Recipe

Trim and cube

Trim excess fat from the chicken breasts or thighs. Cut the chicken into 1 to 1 1/4-inch bite-size pieces so they cook evenly.

Season

Place the cut chicken in a bowl and sprinkle with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss to coat evenly and set aside while you prepare the breading (10 minutes).

Prepare dry mixes

In a shallow bowl or wide plate, whisk together 3/4 cup all-purpose flour and 1/4 cup cornstarch until combined. In a second shallow bowl, combine 1 cup breadcrumbs, 1/4 cup grated Parmesan (if using), 1/2 tsp salt, and 1/4 tsp black pepper.

Prepare wet binder

In a third bowl, whisk together 2 large eggs, 1/4 cup milk or buttermilk, and 1 tsp hot sauce if using. Whisk until smooth and slightly frothy.

Dredge the chicken

Working in batches to avoid crowding, dredge each seasoned chicken piece first in the flour mixture, shaking off excess, then dip into the egg mixture, allowing excess to drip off, and finally press into the breadcrumb mixture to coat thoroughly. Place breaded nuggets on a wire rack set over a baking sheet. Repeat until all chicken is breaded. For an extra crisp double-coat: return coated pieces briefly to the egg and then the breadcrumbs again.

Heat the oil

In a heavy skillet or Dutch oven, pour in 2 cups neutral oil (about 1-inch depth) and heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping one breadcrumb in: it should sizzle and float, browning slowly.

Fry the nuggets

Carefully add breaded chicken pieces to the hot oil in a single layer without overcrowding (fry in batches of ~8–10 depending on pan size). Fry for 3 to 4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F so coating browns but doesn't burn.

Drain

Use a slotted spoon or spider to transfer cooked nuggets to a wire rack set over a baking sheet or to paper towels (paper towels are listed in ingredients) to drain briefly. For best texture, keep finished nuggets on the wire rack in a warm (200°F / 95°C) oven while frying remaining batches.

Rest and garnish

Let the nuggets rest 2 minutes to stabilize juices. Sprinkle with chopped fresh parsley if desired.

Serve

Serve hot with ketchup, honey mustard, or BBQ sauce on the side for dipping.