Chicken Nuggets Recipe

Cut and season

Trim any fat from the chicken breasts and cut into 1 to 1.25-inch nugget-sized pieces (you should get about 18–24 pieces from 1 lb). Pat pieces dry with paper towel. Place in a bowl and sprinkle with 1 tsp salt and 1 tsp black pepper. Toss to coat evenly and set aside.

Dry mix

In a shallow bowl or plate combine 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp ground mustard, 1 tsp salt (for breading) and 1/2 tsp black pepper. Stir until evenly mixed.

Wet mix

In another shallow bowl whisk together 2 large eggs, 3 tbsp milk and 1 tsp hot sauce (if using) until smooth.

Breadcrumbs

Place 1 cup panko breadcrumbs in a third shallow bowl or plate. If you prefer a finer crust, pulse the panko once or twice in a food processor to slightly break up large flakes.

Working in batches to avoid crowding, dredge each chicken piece first in the dry flour mixture, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then press into the panko breadcrumbs to coat completely. Place breaded pieces on a wire rack set over a baking sheet. Repeat until all pieces are breaded.

For an extra-crisp double coating (optional): after the first panko coat, return nuggets briefly to the egg wash and then a second time to the panko.

Let the breaded nuggets rest on the rack for 10 minutes; this helps the coating adhere and gives crunch when fried.

Shallow fry

Pour about 1 cup vegetable oil into a large heavy skillet (the oil should be about 1/4 to 1/2-inch deep). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns within 10–15 seconds. Add nuggets in a single layer without crowding (work in batches). Fry for 2–3 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Use tongs or a slotted spoon to transfer cooked nuggets to a paper towel-lined plate or wire rack to drain.

Finish in oven (optional)

If you want to ensure cooked-through centers with minimal extra browning, preheat oven to 350°F (175°C). After frying each batch, transfer nuggets to a baking sheet and keep in the oven for 5–8 minutes to finish cooking through.

Serve the nuggets hot with ketchup or your preferred dipping sauce (about 1/2 cup) and lemon wedges if using. Leftover nuggets can be stored in an airtight container in the refrigerator for up to 3 days—reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.