Saucy Nugs Recipe

Trim and cut

Trim any excess fat from the chicken breasts. Cut the chicken into 1-inch bite-sized pieces; aim for uniform size so they cook evenly.

Set up breading stations

In a shallow bowl or plate, combine the flour, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. In a second bowl whisk together the eggs and milk until blended. In a third bowl mix the breadcrumbs with the grated Parmesan, 1/2 tsp garlic powder, and the remaining pinch of salt and pepper.

Bread the bites

Working in batches, dredge chicken pieces first in the seasoned flour (shake off excess), then dip into the egg mixture, then press into the breadcrumb mixture until well coated. Place breaded pieces on a wire rack or tray while you finish the rest.

Pan-fry method (recommended for crispness)

Heat a large skillet over medium-high heat and add 3–4 tablespoons vegetable oil. When the oil shimmers (approx. 350°F if using a thermometer), add chicken bites in a single layer without overcrowding—work in batches if needed. Fry 2–3 minutes per side, turning as needed, until golden brown and internal temperature reaches 165°F. Transfer cooked bites to a paper towel-lined tray or wire rack.

Baking method (lower oil)

Preheat oven to 425°F (220°C). Place breaded bites on a parchment-lined baking sheet and lightly spray tops with oil. Bake 12–15 minutes, flipping once halfway through, until golden and internal temperature is 165°F.

Warm and toss with sauce

Select your sauce: warm Buffalo, honey mustard, BBQ, or garlic Parmesan in a small saucepan over low heat until just warm (or microwave for 20–30 seconds). Place cooked nuggets in a large bowl, pour 1/2 cup of the chosen sauce over them, and gently toss to coat evenly. Add more sauce to taste.

Plate and garnish

Transfer sauced nugs to a serving platter. Sprinkle chopped parsley over the top if using. Serve immediately with ranch or blue cheese and lemon wedges on the side.