Chicken Nuggets Recipe

Prepare the chicken

Trim any excess fat from the chicken breasts. Cut the chicken into bite-size pieces about 1 to 1 1/2 inches each. Pat pieces dry with paper towels; this helps the breading stick and gives a better crisp.

Season the chicken

Place the cut chicken in a bowl and sprinkle with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp paprika. Toss to coat evenly and set aside for 10 minutes to let flavors meld.

Set up breading stations

In one shallow dish combine the flour and cornstarch. In a second bowl whisk together the 2 eggs and 1/4 cup milk. In a third dish combine the breadcrumbs and grated Parmesan (if using). Season the breadcrumb mixture lightly with a pinch of salt and pepper.

Bread the nuggets

Working in batches, dredge each chicken piece first in the flour-cornstarch mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat completely. Place breaded pieces on a wire rack or plate. For extra-crispy nuggets, double-dip: after the first breadcrumb coat, dip again in egg then breadcrumbs.

Heat the oil

Pour about 1/2 to 1 cup vegetable oil into a large skillet to reach roughly 1/4 to 1/2 inch depth (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and turns golden within a few seconds. If deep-frying in a pot, heat oil to 350°F (175°C).

Fry the nuggets

Fry the nuggets in batches without overcrowding: cook 3–6 pieces at a time depending on pan size. Fry for 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil at ~325–350°F and avoid burning. Transfer cooked nuggets to a paper towel-lined plate or a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while finishing remaining nuggets.

Finish

When all nuggets are cooked, let them rest 2 minutes, then toss lightly with a pinch more salt if desired. Serve hot with chosen dipping sauces and lemon wedges.

Preheat oven to 425°F (220°C). Wash and scrub the russet potatoes (peel if you prefer). Cut into 1/4- to 1/2-inch sticks for fries. Pat dry thoroughly with paper towels — removing moisture helps them crisp.

In a large bowl toss the cut potatoes with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika if using. Spread potatoes in a single layer on a baking sheet lined with parchment or a lightly oiled tray; avoid crowding.

Bake for 25–30 minutes, flipping halfway through, until golden and crisp to your liking. For extra crispness, broil 1–2 minutes at the end while watching closely. Remove from oven and season with a little more salt if needed.

If you prefer to deep-fry fries: heat oil to 350°F (175°C) and fry in batches 3–4 minutes until golden, drain on paper towels, and salt immediately.

Steep 2 black tea bags in 2 cups of just-boiled water for 3–5 minutes depending on desired strength. Remove tea bags and stir in 2 tsp sugar (or to taste) while the tea is hot so it dissolves.

Pour the hot tea into a pitcher and add 2 cups cold water. Add ice and lemon slices if desired. Chill briefly or serve immediately over a glass filled with ice.

Plate a portion of fries alongside a heap of hot chicken nuggets. Provide small bowls of ketchup, barbecue sauce, and honey mustard for dipping. Serve iced tea in glasses with ice and lemon. Suggested serving size: about 6–8 nuggets and one portion of fries per person.