Chicken Nuggets (10) & Fries Recipe

Prepare chicken mixture

If you have whole pieces of chicken, finely chop or pulse in a food processor until a coarse paste forms (about 6–8 short pulses). Measure 1 1/4 cups of ground/chopped chicken into a bowl. Add 1 egg, 2 tablespoons milk, 2 tablespoons grated Parmesan, 1 tablespoon minced onion (or 1 tbsp onion powder), 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Mix until just combined—do not overwork; the mixture should be slightly sticky and hold together when pressed.

Form nuggets

Using wet hands or a small cookie scoop, portion the mixture into 10 equal pieces (about 2 tablespoons each). Shape each into a small oval or nugget shape, about 1 to 1 1/2 inches thick. Place on a tray and refrigerate for 15–20 minutes to firm up (this helps them hold their shape when frying).

Set up breading station

Place 1/2 cup flour in a shallow bowl and season with the additional 1/4 tsp salt. In a second bowl, beat 1 egg with 1 tablespoon milk. In a third bowl, combine 1 cup seasoned breadcrumbs with optional 1/2 cup panko for extra crunch.

Bread the nuggets

Working in batches, dredge each chilled nugget in flour (shake off excess), dip into the egg wash, then press into the breadcrumb mixture to coat thoroughly. Set coated nuggets on a plate or rack while you heat the oil.

Cook the nuggets (shallow fry)

Pour about 3/4 cup vegetable oil into a heavy skillet to reach roughly 1/4 inch depth and heat over medium heat until shimmering and a drop of water sizzles (about 350°F / 175°C if using a thermometer). Add nuggets in a single layer, not crowding the pan. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked nuggets to a plate lined with paper towels to drain. Keep warm in a low oven (200°F / 95°C) while you finish remaining nuggets.

Prepare potatoes

Wash and peel the potatoes if you prefer (skin on is fine). Cut each potato into 1/4- to 1/2-inch thick matchsticks for classic fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Par-cook (optional for crispier fries)

Pat the fries dry with kitchen towels. For crisper fries, blanch in boiling salted water for 3 minutes, then drain and let cool on paper towels. Alternatively, you can soak 30 minutes in cold water, drain, and dry thoroughly.

Fry the potatoes

Heat at least 1 cup vegetable oil in a heavy skillet or deep pan to 350–375°F (175–190°C). Fry potatoes in batches until golden and crisp, about 3–5 minutes per batch depending on thickness. Remove with a slotted spoon and drain on paper towels. Immediately season with 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika (if using).

Arrange 10 chicken nuggets and a portion of fries on a plate. Serve hot with ketchup or your preferred dipping sauce and lemon wedges if desired.