Homemade chicken nuggets offer a taste of nostalgia and comfort, far surpassing store-bought varieties with their fresh, juicy centers and crispy, golden exteriors. Each bite is a balance of seasoned tenderness and the satisfying crunch of the panko breadcrumbs. Whether you dip them in ketchup or honey mustard, these nuggets are a surefire hit for both kids and adults. Made with simple, wholesome ingredients, they prove that making classic favorites from scratch can be as fun as it is delicious!
Ingredients:
- 1 pound (450g) boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese (optional)
- Vegetable oil (for frying)
- Your favorite dipping sauce (ketchup, honey mustard, BBQ, etc.)
Instructions:
- Prep the Chicken:
- Rinse and pat dry the chicken breasts. Cut the chicken into small, bite-sized cubes, about 1 to 1.5 inches in size. Try to make them uniform for even cooking.
- Set Up the Coating Stations:
- Set up three bowls for your coating process. In the first bowl, add the flour, salt, pepper, garlic powder, onion powder, and paprika. Stir the dry ingredients to combine.
- In the second bowl, crack the eggs and beat them well.
- In the third bowl, combine the panko breadcrumbs and Parmesan cheese (if using).
- Coat the Chicken:
- Take a piece of chicken and roll it in the flour mixture, ensuring it’s fully coated.
- Then dip the floured chicken into the beaten eggs, letting any excess drip off.
- Finally, roll the chicken piece in the panko breadcrumb mixture until it’s well-coated. Place the coated nugget on a plate and repeat the process with the remaining chicken pieces.
- Heat the Oil:
- In a deep skillet or frying pan, pour enough vegetable oil to cover the nuggets by at least half an inch. Heat the oil over medium heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of bread in—it should sizzle and turn golden brown within a minute.
- Fry the Nuggets:
- Once the oil is hot, carefully add the coated chicken pieces to the pan in batches. Don’t overcrowd the pan. Fry the nuggets for about 3-4 minutes per side, or until they are golden brown and the internal temperature reaches 165°F (75°C).
- Drain and Serve:
- Use a slotted spoon to transfer the cooked nuggets onto a plate lined with paper towels to drain any excess oil. Let them rest for a minute or two before serving.
- Serve and Enjoy:
- Serve the chicken nuggets hot with your choice of dipping sauces, such as ketchup, honey mustard, BBQ sauce, or ranch dressing.
