Chicken Nuggets Recipe

Trim and cut

Trim any fat or tough bits from the chicken breasts. Cut the breasts into 1 to 1 1/2-inch bite-size pieces so they cook quickly and evenly.

Season the cut chicken pieces with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Toss to coat evenly and set aside while you prepare the coatings (5 minutes).

In a shallow bowl or pie dish, whisk together 2 large eggs, 3 tablespoons whole milk, and 1/2 teaspoon hot sauce (if using) until smooth.

In a separate shallow bowl, combine 3 tablespoons all-purpose flour, 1 cup breadcrumbs (or panko), 2 tablespoons grated Parmesan (optional), 1/2 teaspoon dried oregano, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly so the seasonings are evenly distributed.

Set up an assembly line: seasoned chicken pieces, egg mixture, then breadcrumb mixture on a plate or shallow tray for easy dredging.

Working in batches (to avoid crowding), dip each chicken piece first into the flour/breadcrumb dry mixture lightly (this helps the egg adhere), then into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture until well coated. Place coated nuggets on a wire rack or plate and let rest 5 minutes to help the coating adhere.

Pour about 1 cup of neutral oil into a heavy skillet (cast iron or stainless) to reach roughly 1/4-inch depth, or use a deep fryer set to 350°F (175°C). Heat the oil over medium-high heat until it registers 350°F on a thermometer, or until a small breadcrumb sizzles and browns within about 20–30 seconds.

Carefully add the coated nuggets to the hot oil in a single layer without overcrowding (work in batches). Fry for 2.5–3 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Total frying time per batch ~5–6 minutes depending on nugget size.

Using a slotted spoon or tongs, transfer cooked nuggets to a wire rack set over a baking sheet or to paper towels to drain. If you’re cooking multiple batches, keep finished nuggets warm in a 200°F (95°C) oven while you finish the rest.

Let the nuggets rest 2 minutes, then serve hot with ketchup, honey mustard, or your preferred dipping sauces.