Chicken Nuggets Recipe

Trim and cut

Pat the chicken breast dry with paper towels. Trim away any fat or connective tissue. Cut the chicken into 6 even pieces (about 40–45 g / 1.5 oz each). If pieces are uneven, lightly pound thicker pieces to even thickness using a meat mallet or the bottom of a heavy pan.

Season the pieces lightly on all sides with 1/2 tsp salt and 1/4 tsp black pepper. Set aside on a plate while you assemble the breading station.

In a shallow bowl or plate, place the 3 tbs flour. Spread out so you can dredge pieces easily.

In a second shallow bowl, whisk together the egg and 2 tbs milk until smooth.

In a third shallow bowl or plate combine the 3/4 cup breadcrumbs, 1 tbs grated Parmesan (if using), 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to mix evenly.

Working one piece at a time, dredge a chicken piece in the flour, shaking off excess. Then dip into the egg mixture until fully coated. Finally press into the breadcrumb mixture, turning to coat all sides and pressing gently so crumbs adhere. Place coated nuggets on a wire rack set over a baking sheet. Repeat for all 6 pieces.

Let the coated nuggets rest 5–10 minutes on the rack; this helps the coating adhere and reduces falling crumbs during cooking.

Pour about 3 tbs vegetable oil into a 10–12 inch skillet to create a thin layer about 1/8–1/4 inch deep. Heat over medium heat until the oil shimmers and a breadcrumb dropped in sizzles gently (about 325–350°F if using a thermometer).

Add the nuggets to the pan in a single layer without crowding (cook in two batches if needed). Cook for 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 74°C (165°F). Adjust heat as needed to avoid burning the coating before the inside is cooked.

Transfer cooked nuggets to a paper towel–lined plate or wire rack to drain. If cooking in batches, keep finished nuggets in a low oven (90–100°C / 200–210°F) to stay warm.

Preheat oven to 220°C (425°F). Place the breaded nuggets on a baking sheet lined with parchment paper or a lightly oiled rack. Lightly spray the tops with olive oil spray or brush with a little oil.

Bake for 12–15 minutes, turning once halfway, until coating is golden and internal temperature is 74°C (165°F). Baking time may vary with oven; thicker pieces may need an extra 2–3 minutes.

Serve 6 nuggets warm with dipping sauce and lemon wedges, if using. Let rest 2 minutes before serving so juices redistribute.