Chicken Nuggies Recipe

Trim and dice

Pat the chicken breast dry with paper towels. Cut into roughly 1-inch bite-sized cubes so they cook quickly and are kid-friendly. Aim for uniform pieces to ensure even cooking.

Place the cut chicken in a medium bowl and season lightly with 1/4 tsp of the salt and a pinch of the black pepper. Toss to coat evenly.

Set up three shallow bowls or plates: Bowl 1 — flour mixed with remaining 1/4 tsp salt, 1/8 tsp black pepper, garlic powder and paprika. Bowl 2 — whisk the egg with the milk until combined. Bowl 3 — breadcrumbs.

Working in small batches, dredge each chicken piece first in the seasoned flour (shake off excess), then dip into the egg wash, then press into the breadcrumbs to coat completely. Place breaded pieces on a baking sheet or plate while you finish the rest.

Heat a large skillet over medium heat and add the vegetable oil. Let the oil warm for about 1–2 minutes — you want it hot but not smoking. To test, drop one breadcrumb into the oil; it should sizzle immediately.

Add the breaded chicken pieces in a single layer without crowding the pan (cook in batches if needed). Cook 2–3 minutes per side until golden brown and an instant-read thermometer reads 75°C / 165°F at the center, or until juices run clear. Adjust heat as needed to avoid burning.

Transfer cooked nuggets to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (about 90–100°C / 200°F) while finishing remaining batches.

Preheat oven to 220°C (425°F). Arrange breaded chicken pieces on a baking sheet lined with parchment. Lightly spray or brush the tops with the optional nonstick cooking spray or a little oil for browning.

Bake 10–12 minutes, then turn the nuggets and bake another 6–8 minutes until golden and internal temperature reaches 75°C / 165°F.

If using frozen fries, cook according to package instructions (typically bake at 220°C / 425°F for 18–22 minutes), seasoning with the 1/2 tsp salt after cooking. If using fresh fries, cut potatoes into sticks, toss with 1 tbs oil and 1/2 tsp salt, bake at 220°C / 425°F for 25–30 minutes, turning once, until golden and crisp.

Arrange chicken nuggies and fries on a kids-sized plate. Serve warm with small ramelets of ketchup and barbecue sauce mixed if desired. Provide napkins and a small fork or kid-safe tongs.

Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 200°C / 400°F oven for 6–8 minutes to restore crispness.