10 Pc Nuggets Recipe

Prepare chicken

Trim any fat from the chicken breasts. Cut the breast into 10 even bite-size pieces (about 1 to 1.5 ounces each). Pat the pieces dry with paper towels.

Make marinade

In a medium bowl whisk together 1 cup buttermilk and 2 eggs until smooth. Add 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper to the mixture. Submerge the chicken pieces in the buttermilk-egg mixture, cover, and refrigerate for 30 minutes (or up to 2 hours) to tenderize and flavor.

Make seasoned flour

While chicken marinates, combine 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp salt in a shallow dish. Whisk to evenly distribute spices.

Prepare egg wash and crumbs

In a separate shallow bowl beat the remaining egg (if any) lightly (if you used 2 eggs in marinade, you can beat 1 more egg for wash — otherwise beat 1 egg). Place 1 cup fine dry breadcrumbs (or panko) in a third shallow dish.

Dredge the nuggets

Working with a few pieces at a time, remove chicken from the marinade, let excess drip off, coat each piece in the seasoned flour (shake off excess), dip into the egg wash, then press into the breadcrumbs to fully coat. Place breaded pieces on a wire rack or tray. For extra crispness repeat the flour -> egg -> crumbs step for a double coating (optional).

Set up frying

Pour 1 to 1.5 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 to 1 inch (enough for shallow frying). Heat oil over medium-high heat until it reaches 350°F (175°C) — a small breadcrumb should sizzle and turn golden in about 20–30 seconds. If you don't have a thermometer, test with a breadcrumb and watch for steady bubbling around it.

Fry the nuggets

Fry the nuggets in batches without crowding the pan, 3–4 pieces per batch depending on pan size. Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to keep oil at roughly 325–350°F so coating browns without burning. Use a slotted spoon or tongs to transfer cooked nuggets to a wire rack set over a baking sheet; this keeps them crisp. Repeat until all pieces are cooked.

Alternative: oven finish (optional)

If you prefer less oil, after frying one side for 1.5–2 minutes you can finish the batch in a 400°F (200°C) oven for 8–10 minutes until internal temperature reads 165°F and crust is crisp.

Immediately after cooking, sprinkle the hot nuggets with the remaining 1/4 tsp salt and 1/8 tsp black pepper to enhance flavor.

Let the nuggets rest 2 minutes, then serve hot with lemon wedges and your choice of dipping sauces (ketchup, honey mustard, barbecue, ranch, etc.). This recipe yields ten 1–1.5 oz chicken nuggets, ideal for one generous serving or to share as an appetizer.