Chicken Nuggets Recipe

Trim and cut

Pat the chicken breasts dry with paper towels. Trim off any fat or gristle. Cut the chicken into 1 to 1 1/4-inch bite-sized pieces for nugget-sized portions.

Place the cut chicken in a medium bowl. Add the salt, pepper, garlic powder, onion powder, and buttermilk. Toss to coat evenly. Cover and refrigerate for 15–30 minutes (or up to 2 hours) to tenderize and flavor the chicken.

Set up three shallow bowls or plates: one with the flour and cornstarch mixed together; one with the beaten egg and milk (whisked until smooth); and one with the breadcrumbs, grated Parmesan, paprika, oregano, and cayenne. Mix the dry breading well so seasonings are evenly distributed.

Working in batches, remove a few pieces of marinated chicken. Dredge each piece first in the flour mixture, shaking off excess; then dip into the egg wash, allowing excess to drip off; finally press into the breadcrumb mixture until well coated. For a thicker crust, repeat the egg wash and breadcrumb step once more.

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (approximately 1/2 cup). Heat over medium heat until oil reaches 350°F (175°C) or a small breadcrumb dropped in sizzles and browns in about 30–45 seconds.

Carefully add breaded nuggets to the hot oil in a single layer, avoiding overcrowding (work in batches). Fry for 2 to 3 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 over-browning.

Using a slotted spoon or tongs, transfer cooked nuggets to a wire rack set over a sheet pan or paper towels to drain. Let rest 2 minutes before serving to finish cooking and stay crisp.

Serve the chicken nuggets warm with ketchup, your favorite dipping sauces, and lemon wedges on the side. Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes until crisp.