Chicken Nuggets Recipe

Trim and cut

Pat the chicken breasts dry with paper towels. Trim any visible fat or gristle. Cut the chicken into bite-sized nugget pieces about 1 to 1 1/2 inches each (you should get roughly 18–24 pieces from 1 lb).

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 gently to distribute the seasoning evenly. Let sit 5–10 minutes while you prepare the breading station (this helps flavor and slightly tenderize).

Prepare dry mix

In a shallow bowl or plate combine 1 cup breadcrumbs, 2 tbs grated Parmesan (if using), 1 tsp paprika, 1/4 tsp cayenne, and 1/2 tsp salt. Mix thoroughly so the spices are evenly distributed.

Prepare flour

Place 3 tbs all-purpose flour in a second shallow bowl. This will help the wet coating adhere to the chicken and create a crisp layer.

Prepare wet mix

In a third shallow bowl whisk together 2 large eggs, 3 tbs milk and 1 tsp Dijon mustard until smooth and slightly frothy.

Dredge nuggets

Working in batches of 6–8 pieces so the breading stays crisp, dredge each chicken piece first in the flour (shake off excess), then dip into the egg mixture, then press into the breadcrumb mixture, coating all sides. Place breaded pieces on a wire rack set over a sheet pan; this keeps them dry and prevents sogginess. For an extra-crisp double coating: once coated, let rest 5 minutes then repeat the egg and crumb step.

Heat oil

Pour about 1 cup vegetable oil into a large skillet (enough to come about 1/4–1/2 inch up the side). Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb dropped in sizzles immediately and browns in about 45–60 seconds.

Fry nuggets

Carefully add breaded chicken pieces to the hot oil in a single layer without overcrowding. Fry for 2.5–3 minutes per side, turning once, until the exterior is golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). If pieces are larger, cook a bit longer and adjust heat to keep oil temperature steady.

Drain and rest

Using a slotted spoon or tongs transfer cooked nuggets to a wire rack set over a baking sheet or to paper towels to drain. Let rest 2–3 minutes; this helps juices redistribute and keeps coating crisp.

Oven finish (optional)

If you want to hold or crisp more without additional oil, preheat oven to 375°F (190°C). Arrange fried nuggets on a baking sheet and bake 4–6 minutes to finish and ensure even doneness.

Serve the nuggets hot with lemon wedges and your favorite dipping sauce. Leftover nuggets can be reheated in a 400°F (200°C) oven on a baking sheet for 6–8 minutes until heated through and crisp.