Chicken Nuggies Recipe

Prepare chicken

Trim any fat from the chicken breasts and cut into 1- to 1.5-inch bite-size pieces. Pat pieces dry with paper towel.

Marinate

Place chicken pieces in a bowl or zip-top bag and pour buttermilk over them. Toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the chicken.

Make dredging stations

In a shallow bowl combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne (if using). In a second bowl whisk the egg. In a third shallow bowl place the panko breadcrumbs.

Bread the chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, then dip in the beaten egg, then press into panko to coat completely. Place breaded nuggets on a wire rack set over a baking sheet while you heat the oil.

Heat oil

Pour vegetable oil into a heavy skillet (about 1/2 inch deep) and heat over medium-high until it reaches 350°F (175°C) or a piece of bread sizzles and browns in about 45 seconds. If shallow-frying in a pan, work in batches to avoid crowding.

Fry

Carefully add nuggets in a single layer (do not overcrowd). Fry for 2.5–3.5 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate or rack to drain. Repeat with remaining nuggets.

Alternative: Oven-bake

Preheat oven to 425°F (220°C). Place breaded nuggets on a baking sheet lined with parchment and spray lightly with oil. Bake 12–15 minutes, flipping halfway, until golden and cooked through (165°F internal).

Prep potatoes

Wash and peel potatoes if desired. Cut into 1/4- to 1/2-inch strips for classic fries. Rinse cut potatoes under cold water until water runs clear to remove surface starch. Pat very dry with towels.

Cook (two options)

Stove-top fry: Heat 1–2 inches of oil in a heavy pot to 325°F (163°C). Fry potatoes in batches 3–4 minutes until pale and tender but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, 2–3 minutes. Drain and season with salt and pepper. Oven method: Toss dried fries with 2 tbsp oil, spread on a baking sheet in a single layer, roast at 425°F (220°C) for 20–30 minutes, flipping halfway, until crisp and golden. Season immediately with salt and pepper.

Whisk mayonnaise, ketchup, and honey or hot sauce together in a small bowl until smooth. Taste and adjust sweetness or heat to preference.

Arrange hot chicken nuggies and fries on a platter or individual plates. Serve immediately with the dipping sauce on the side.