Chicken Nuggets Recipe

Trim and cut

Pat the chicken breasts dry with paper towels. Trim away any fat or sinew. Cut the breasts into 1 to 1 1/4-inch bite-sized pieces so they will cook quickly and evenly.

Season the pieces lightly with 1 tsp salt and 1 tsp black pepper and set aside on a plate while you assemble the breading station.

Place the 3 tablespoons flour in a shallow bowl or plate. This helps the egg adhere to the chicken.

In a second shallow bowl, whisk together the 2 eggs and 2 tablespoons milk or water until smooth (egg wash).

In a third shallow bowl or wide dish combine the 1 cup breadcrumbs, 2 tablespoons grated Parmesan (if using), 1 tsp garlic powder, 1 tsp paprika, 1 tsp onion powder, 1/4 tsp cayenne (optional), 1/2 tsp salt, and 1/2 tsp black pepper. Mix well so seasonings are evenly distributed.

Working in batches (to avoid overcrowding), dredge each chicken piece first in the flour, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally press into the breadcrumb mixture to coat completely. Place breaded pieces on a wire rack set over a baking sheet. Repeat until all pieces are breaded.

If time allows, refrigerate the breaded nuggets for 15–30 minutes to help the coating adhere and reduce loss during frying or baking.

Pour about 1/2 to 1 cup oil into a heavy skillet so it comes about 1/4 inch up the side (enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Working in a single layer, add breaded nuggets without overcrowding. Fry 2–3 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed so the coating browns but does not burn.

Use a slotted spoon or tongs to transfer cooked nuggets to a wire rack or paper towel-lined plate to drain. Let rest 2–3 minutes; they will finish cooking and juices will redistribute.

Preheat oven to 425°F (220°C). Lightly oil a rimmed baking sheet or line it with parchment and set a wire rack on top if available.

Arrange breaded nuggets on the rack or sheet in a single layer. Lightly spray or brush the tops with oil to promote browning.

Bake for 12–16 minutes, flipping once halfway through, until golden and internal temperature is 165°F (74°C). Baking time depends on nugget size and oven; larger pieces may need a few extra minutes.

If desired, sprinkle a pinch of extra salt over the hot nuggets. Serve immediately with ketchup, honey mustard, BBQ sauce, or your preferred dip.

Leftovers: refrigerate in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness (or air-fry at 350°F / 175°C for 4–6 minutes).