Fried Chicken Nuggets Recipe

Cut and tenderize

Trim any fat from the chicken breasts and cut into 1 to 1 1/4-inch nugget-sized pieces (bite-size). If pieces are uneven, pound gently between plastic wrap to even thickness so they cook evenly.

Place cut chicken in a bowl or resealable bag. Add the buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Mix so each piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more tender, flavored nuggets).

In a shallow bowl or wide plate, whisk together 1 cup flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined. This seasoned flour provides texture and flavor.

Set up a three-station breading area: station 1 — 1/2 cup flour for initial dredge; station 2 — whisk 2 eggs with 2 tbsp milk in a shallow bowl; station 3 — seasoned flour from the Dry Coating section.

Remove chicken from the marinade, letting excess drip off. Dredge each piece first in the plain 1/2 cup flour, shaking off excess, then dip into the egg wash, and finally press into the seasoned flour so each nugget is well coated. For extra-crisp double-coat, repeat the egg wash and seasoned flour step once more. Place coated nuggets on a wire rack and let rest 10–15 minutes — this helps the coating adhere and prevents it from falling off in the oil.

Pour about 3–4 cups of oil into a heavy-bottomed pot or Dutch oven and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dipping the end of a wooden spoon — steady bubbles should form around it.

Working in batches (don’t overcrowd), gently lower coated nuggets into the hot oil using a slotted spoon or spider. Fry nuggets for 3 to 4 minutes, turning once, until golden brown and an instant-read thermometer inserted into the center reads 165°F (74°C). Smaller pieces may cook in about 2.5–3 minutes; larger pieces may need up to 5 minutes.

Use a slotted spoon to transfer cooked nuggets to a wire rack set over a baking sheet (not paper towels) to keep them crisp. If necessary, keep finished nuggets warm in a 200°F (95°C) oven while you fry remaining batches.

Once all nuggets are cooked, sprinkle lightly with finishing salt if desired. Serve hot with lemon wedges and dipping sauce of choice.

Leftovers: refrigerate in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to restore crispness.