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Ingredients
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Chicken & Coating
Frying / Oil
Chips (Fries)
Optional Dips
Method
Prep Chicken
Trim and cube
Trim any fat from the chicken breasts and cut into bite-sized nugget pieces about 1 to 1 1/4 inches each. Pat pieces dry with paper towels.
Season flour
Place the flour in a shallow bowl or plate and stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika to season the dry dredge.
Make egg wash
In a second shallow bowl, whisk together the 2 large eggs and 3 tablespoons milk until smooth.
In a third shallow bowl, combine the breadcrumbs with the remaining 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, remaining 1/2 teaspoon paprika, and remaining 3/4 teaspoon salt. Mix thoroughly.
Bread the Nuggets
Working in batches to avoid overcrowding, dredge each chicken piece first in the seasoned flour (shake off excess), then dip into the egg wash, allowing excess to drip back into the bowl, then press into the breadcrumb mixture to coat all sides. Place breaded nuggets on a baking sheet or plate in a single layer. Repeat until all pieces are coated.
If time allows, refrigerate the breaded nuggets on the baking sheet for 15–20 minutes to help the coating set (optional but recommended).
Prepare Chips (Fries)
Wash and peel (optional) the potatoes. Cut into 1/3–1/2 inch thick sticks for chips. Place cut potatoes in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch. If short on time, proceed after a 20-minute soak.
After soaking, drain the potatoes and pat very dry with clean kitchen towels or paper towels. Toss the dry potatoes with 1 teaspoon cornstarch, 1 tablespoon olive oil, and 1 teaspoon salt to lightly coat.
Preheat your oven to 220°C (430°F) if baking the chips: spread fries in a single layer on a parchment-lined sheet and bake for 25–30 minutes, flipping halfway, until golden and crisp. Alternatively, to fry, heat 1–1.5 inches of oil in a heavy skillet to 175°C (350°F) and fry the fries in batches until golden, about 4–5 minutes per batch. Drain on paper towels and keep warm.
Fry Nuggets
Heat about 2 cups of neutral oil in a deep skillet or Dutch oven to 175°C (350°F). If you don’t have a thermometer, test by dropping one breadcrumb into the oil — it should sizzle steadily and brown in about 45–60 seconds.
Fry the breaded nuggets in batches, being careful not to overcrowd the pan. Cook each batch for 3–4 minutes, turning occasionally, until the nuggets are golden brown and an instant-read thermometer inserted into the largest piece reads 74°C (165°F). Adjust heat as needed to maintain temperature.
Use a slotted spoon to transfer cooked nuggets to a wire rack set over a baking sheet or paper towels to drain. Lightly season with a pinch of salt while still hot. Keep finished batches warm in a low oven (100–110°C / 200–225°F) while you finish remaining nuggets.
Serve
Arrange the hot chicken nuggets and chips on a serving platter or individual plates. Serve immediately with ketchup and honey mustard (or other preferred dips) on the side.
Leftovers: cool completely, store in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C (400°F) oven for 8–10 minutes to restore crispness.