Chicken Nuggets Recipe

Cut and season chicken

Trim any excess fat from the chicken breasts. Cut the breasts into 1 to 1 1/4-inch bite-sized pieces for nugget shape. Season the pieces evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper; set aside on a plate.

Set up breading station

Arrange three shallow bowls or rimmed plates: one with the Prep & Dry Mix (all-purpose flour, cornstarch, 1 tsp salt, 1/2 tsp pepper, paprika, garlic powder, onion powder, baking powder) whisked together; one with the Wet Batter (egg beaten with buttermilk and Dijon); and one with the Breadcrumb Coating (panko mixed with grated Parmesan, dried parsley, and 1/2 tsp salt).

Dredge in flour

One piece at a time, lightly dredge the seasoned chicken in the dry flour mixture, shaking off excess. This dry layer helps the wet batter adhere.

Dip in wet batter

Immediately transfer the floured piece into the wet batter, coating it completely. Allow excess batter to drip back into the bowl for 4–6 seconds.

Coat with breadcrumbs

Press the battered piece firmly into the panko-Parmesan mixture, turning to coat all sides. Lightly press breadcrumbs so they adhere well. Place the coated nugget on a wire rack set over a baking sheet. Repeat with remaining pieces. For extra crispness, let the coated nuggets rest 10–15 minutes in the refrigerator to set the coating.

Heat oil

Pour about 1/2 to 3/4 inch of oil into a large heavy skillet (use about 1 cup for a 10-inch skillet). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds.

Fry in batches

Working in a single layer without crowding, gently lower nuggets into the hot oil. Fry for 2.5–3.5 minutes per side (5–7 minutes total), turning once, until golden brown and internal temperature of chicken reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F. Use a slotted spoon or tongs to transfer cooked nuggets to a wire rack set over a baking sheet to drain; do not stack them.

Finish and keep warm

If necessary, keep cooked nuggets warm in a 200°F (95°C) oven while you finish remaining batches. This preserves crispness.

Bake instead of frying

Preheat oven to 425°F (220°C). Place coated nuggets on a parchment-lined baking sheet, spray the tops lightly with oil spray, and bake 12–15 minutes, flipping once halfway through, until golden and internal temperature reaches 165°F (74°C). Baking time will vary with nugget size.

Transfer nuggets to a serving platter. Serve immediately with desired dipping sauces (ketchup, honey mustard, barbecue, ranch) and lemon wedges if using. Leftover nuggets can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness.