Housemade Fried Chicken Nuggets Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 1 1/2–2 inch nugget-sized pieces. Pat dry with paper towels.

In a medium bowl whisk together buttermilk, kosher salt, black pepper, garlic powder, and paprika. Add the chicken pieces, pressing them down so they're submerged. Cover and refrigerate at least 1 hour and up to 4 hours (longer will yield more tender nuggets).

Set up a breading station with three shallow bowls. In the first bowl whisk together flour, cornstarch, panko, salt, ground pepper, onion powder, and cayenne (if using). In the second bowl whisk eggs with the milk until combined. Leave the third bowl empty for the drained chicken (or use a wire rack).

Remove chicken from the buttermilk, letting excess drip back into the bowl. Working in batches, dredge pieces first in the flour mixture (pressing to help adhere), then dip into the egg wash, then return to the flour mixture for a final coating. For an extra-crispy crust press panko into the final coat. Place breaded nuggets on a wire rack and let rest 10–15 minutes to set the crust.

Pour oil into a heavy-bottomed skillet or Dutch oven to reach about 2 inches deep (approximately 3–4 cups depending on your pan). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and rise steadily without burning.

Fry nuggets in batches, taking care not to overcrowd the pan. Fry each batch 3–4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to transfer cooked nuggets to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed between batches.

While the chicken fries or up to 30 minutes ahead, whisk together honey, black truffle oil, lemon juice, and sea salt until smooth. Taste and adjust: add more truffle oil in 1/4-tsp increments for stronger aroma (be careful—it's potent) or a squeeze more lemon for brightness. Keep at room temperature.

When all nuggets are cooked, transfer them to a large bowl. Drizzle about half of the truffle honey over the nuggets and toss gently to coat; reserve remaining sauce for serving. Sprinkle with flaky sea salt and chopped chives. Serve immediately with extra truffle honey on the side for dipping.