Chicken Nuggets Recipe

Trim and cut

Trim any excess fat from the chicken breasts or thighs. Pat the pieces dry with paper towels. Cut the chicken into 1- to 1.25-inch bite-sized pieces so they cook evenly.

Season

Place the cut chicken in a bowl and sprinkle with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Toss until pieces are evenly coated. Let rest while you prepare the breading station (5–10 minutes).

Use three shallow bowls or plates. In the first bowl combine 3 tbs all-purpose flour and 2 tbs cornstarch. Stir in 1 tsp paprika and 1/2 tsp dried oregano. This helps the egg adhere and gives a light crust.

In the second bowl whisk together 2 large eggs, 3 tbs milk (or buttermilk) until blended.

In the third bowl mix 1 cup fine breadcrumbs (or panko) with 2 tbs grated Parmesan (optional) and a pinch of salt and pepper.

Working in batches, dredge each piece of seasoned chicken first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat evenly. Place breaded pieces on a wire rack or plate. For extra-crispy nuggets double-dip: return to egg wash and breadcrumbs a second time.

Pour about 1 cup oil into a heavy skillet (cast-iron or stainless) to a depth of about 1/3 inch, or heat a deep pot with enough oil for 1–1.5 inches depth. Heat oil over medium-high heat until it reaches 350°F (175°C) or until a breadcrumb dropped in sizzles and browns gently in about 30–40 seconds.

Carefully add breaded chicken nuggets in a single layer without overcrowding the pan (work in batches). Fry for 2.5–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F.

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. Let rest for 2 minutes before serving.

Preheat oven to 425°F (220°C). Place breaded nuggets on a lightly oiled baking sheet or on a rack set over a sheet. Lightly spray the tops with cooking spray. Bake 12–15 minutes, flipping halfway through, until golden and internal temperature reaches 165°F (74°C).

Serve the chicken nuggets hot with ketchup or your favorite dipping sauce. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a 400°F oven for 8–10 minutes to restore crispness.