Chicken Nuggets Recipe

Trim and cube

Pat chicken breasts dry with paper towels. Trim away any visible fat or connective tissue. Cut each breast into roughly 1 to 1-1/4 inch bite-sized pieces so they cook quickly and evenly.

Place the cut chicken in a bowl and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to distribute seasoning evenly. Let rest at room temperature for 10 minutes while you prepare the coating.

In a shallow bowl or plate, combine the flour and cornstarch with 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk to blend.

In a second shallow bowl, whisk together 2 large eggs, 3 tablespoons milk, and 1/2 teaspoon hot sauce (if using) until smooth.

In a third shallow bowl, combine 1 1/2 cups panko breadcrumbs and 2 tablespoons grated Parmesan (if using). Stir so the cheese is distributed.

Work in batches to avoid crowding. Dredge pieces of seasoned chicken first in the flour mixture, shaking off excess. This dry coating helps the egg adhere.

Transfer the floured chicken to the egg mixture, submerging each piece and letting excess drip off for a second.

Move the wet chicken into the panko bowl and press the breadcrumbs onto each piece so they adhere well, coating all sides. Place breaded pieces on a wire rack set over a sheet pan. Repeat until all chicken is breaded.

Let the breaded nuggets rest on the rack for 10 minutes. This helps the coating set and reduces loss of crumbs when frying.

Pour about 1 cup of neutral oil into a large heavy skillet (cast iron or stainless) and heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle immediately and become golden in ~30 seconds.

Working in a single layer, add breaded chicken pieces to the hot oil without overcrowding (6–8 pieces depending on pan size). Reduce heat slightly to maintain a steady sizzle. Fry until golden brown on the first side, about 2 to 3 minutes.

Use tongs to flip each nugget and fry another 2 to 3 minutes until deeply golden and the internal temperature reaches 165°F (74°C). Total cook time per batch ~4–6 minutes depending on piece size.

Transfer cooked nuggets to a wire rack set over a sheet pan or to paper towels to drain briefly. Keep finished batches in a warm oven at 200°F (90°C) while you fry remaining nuggets to keep them crisp.

Preheat oven to 425°F (220°C). Place breaded nuggets on a baking sheet lined with parchment and lightly sprayed with cooking oil. Lightly spray the tops of the nuggets with oil to encourage browning.

Bake for 12–15 minutes, flipping halfway through, until golden and internal temperature reaches 165°F (74°C). For extra crispness, finish under the broiler for 1–2 minutes watching closely.

Arrange nuggets on a platter with lemon wedges if desired. Serve immediately with preferred dipping sauces (ketchup, honey mustard, barbecue, ranch, etc.).

Leftovers: cool completely, then refrigerate in an airtight container up to 3 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes or in an air fryer at 380°F (195°C) for 4–6 minutes.