moist homemade chicken nuggets

Homemade Chicken Nuggets Recipe

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Crispy and golden brown, these easy homemade chicken nuggets are a simple, family-friendly meal! The fried chicken nuggets are dredged in seasoned flour, dipped in buttermilk, and coated with crunchy Panko breadcrumbs for a quick, flavorful dinner thats ready in about30 minutes.

How to Make Chicken Nuggets | 1-Minute Video

Theres just nothing better than a classic fried chicken nuggets recipe! Yes, we love crispy buttermilk fried chicken or fried chicken tenders, but theres something about that little nugget shape thats incredibly fun to eat. Whether youre 5 or 85, this meal always tastes delicious! Skip the drive-thru and serve them with honey mustard and ketchup for dipping, plus salad, coleslaw, corn muffins or potato wedges on the side.

Are chicken nuggets made of real chicken?

When you make a chicken nuggets recipe at home, you can control all of the ingredients that go into your dish. While nuggets from a fast food restaurant may contain more fat and filler than actual meat, these easy homemade chicken nuggets are made with 100% boneless, skinless white meat chicken.

You can use 2 lbs. of boneless, skinless chicken breasts or 2 lbs. of chicken tenderloins (the tender muscle located underneath each of the chicken breasts). Either way, youll need to dice the chicken into nugget shapes. I find that the tenderloins are quickest and easiest to work with because theyre already in strips, so you can just use a knife or kitchen shears to simply snip them crosswise into smaller pieces.

Ingredients for Fried Chicken Nuggets

This is just a quick overview of the ingredients that youll need to make homemade chicken nuggets. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Chicken: dice boneless, skinless chicken breasts or chicken tenderloins into pieces with a sharp knife or kitchen shears. If you prefer dark meat, use boneless skinless chicken thighs instead.
• Eggs and buttermilk: form the wet batter that helps the breadcrumbs adhere to the meat.
• All-purpose flour, baking soda, onion powder, garlic powder, salt and pepper: this simple seasoned flour coats the chicken nuggets before theyre dipped in the buttermilk mixture. The flour adds flavor to the meat and helps the buttermilk adhere to the chicken. The baking soda is important because it raises the pH level of the chicken, breaking down the peptide bonds and jumpstarting the browning process so that the nuggets get even crispier!
• Panko breadcrumbs: a Japanese-style breadcrumbmade from white bread without the crusts. The lighter, airier Panko breadcrumbsabsorb less grease and stay crispier for longer than a traditional breadcrumb. These days you can find Panko breadcrumbs in just about any grocery store.
• Oil: for frying. I recommend either peanut oil or vegetable oil.
• Kosher salt: to enhance the other flavors.

What does buttermilk do for fried chicken?

I always use buttermilk for my fried chicken because itadds flavor, it tenderizes the meat, and it keeps the chicken juicy. It also provides an acidic element that reacts with the baking soda in the seasoned flour to help brown and crisp the nuggets. If you dont have any buttermilk on hand,you can make your own buttermilkby placing 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup and adding enough milk to measure 1 cup. Stir, then let stand for 5 minutes.

How to Make this Easy Homemade Chicken Nuggets Recipe

Thiseasy fried chicken nuggets recipeonly requires a few minutes of prep and a few minutes in the skillet!

1. Coat the chicken pieces in seasoned flour.
2. Dip the chicken in a mixture of buttermilk and egg.
3. Dredge in Panko breadcrumbs.
4. Let the chicken rest on a wire rack while you heat the oil to 350F.
5. Working in batches, fry the chicken nuggets until theyre a deep golden brown, about 2-3 minutes total, flipping halfway through.
6. Transfer the fried nuggets to a paper towel-lined plate and season with additional salt while theyre still warm.
7. Repeat frying the remaining chicken nuggets.

How to Keep the Chicken Nuggets Warm While Frying Remaining Batches

Once the cooked chicken nuggets drain on paper towels, transfer them to a wire rack on top of a baking sheet. Place the baking sheet in a200F oven to keep them warmwhile you continue frying the remaining batches.

What to Serve with Fried Chicken Nuggets

Here are a few easy sides that go well with the delicious chicken nuggets:

Dont forget a simple side ofbread and butter pickles, ketchup,andhoney mustard dipping sauce!

Preparation and Storage Tips

Fried chicken nuggets are best when theyre warm, fresh and crispy. Leftovers willkeep in the fridge for 2 to 3 days; however, they will not be quite as crispy when reheated. The cooked chicken nuggets can also be frozen in an airtight container for up to 3 months. You do not need to defrost them before reheating just warm directly from the freezer.

How to Reheat Chicken Nuggets

Preheat your oven or toaster oven to 400F. Meanwhile, place the nuggets on a baking sheet. Next, reheat the chicken nuggets until the breading feels hot and very crispy, about 10 minutes for room temperature chicken nuggets or 15-20 minutes for frozen chicken nuggets (flip halfway through). You can probably do this in the air fryer, too!

Copycat Chik Fil A Chicken Nuggets Recipe

The kids first reaction when tasting these homemade chicken nuggets was, they taste like Chik Fil A! I consider that high praise, since Chik Fil A sells their favorite fast-food nuggets. That said, if you really want to make these taste even more like Chik Fil As unique chicken nuggets, the secret is a pickle juice brine. Follow this recipe for a Chik-Fil-A chicken nuggets copycat!

Nutrition

Its difficult to calculate the exact nutrition facts for a homemade fried chicken nuggets recipe because the amount of oil absorbed in each piece will vary, and the amount of breading that adheres to each piece will vary. The nutrition provided in the recipe card below is merely an estimate; the numbers assume that about cup of oil is absorbed by the chicken in the cooking process.

Recipe Variations

• Baked Chicken Nuggets: Place the breaded chicken nuggets on a wire rack set on top of a rimmed baking sheet. Spritz the nuggets with oil or cooking spray (to help them brown). Bake at 400F for about 20 minutes, flipping halfway through.
• Spicy Chicken Nuggets: Add hot sauce to the buttermilk mixture and a dash (or more) of cayenne to the seasoned flour.
• Regular breadcrumbs: Substitute regular breadcrumbs or even seasoned breadcrumbs for the plain Panko breadcrumbs. The texture wont be quite as crispy on the outside, but theyll still be good!
• Deep fry: If you have a deep fryer, heat the oil to 350F and deep fry the chicken nuggets for a total of about 3-4 minutes, or until theyre golden brown.
• Chicken Tenders: Instead of cutting the chicken into nugget shapes, use whole chicken tenderloins. Follow the same preparation, but cook the tenders for about 3-4 minutes per side.

Tips for the Best Homemade Chicken Nuggets Recipe

• I prefer to add the seasoning to the flour in order to season the chicken. Then, as soon as the nuggets come out of the oil, season them with a little bit more salt while theyre still warm so that it adheres to the crispy coating.
• Give the breaded chicken time to rest (dry)for a few minutes while the oil heats. This will help the breading adhere to the meat when it cooks.
• Use eitherpeanut oil or vegetable oilto fry the chicken nuggets. I typically use peanut oil because its affordable, it has a high smoke point, and it will not flavor your meat.
• I like to use a deep-fry thermometer to make sure that the oil reaches and stays at a consistent temperature of 350F. If you dont have a thermometer, no problem! Instead, when the oil is hot (but not smoking), add a drop of water to the pan if it sizzles, the oil is hot enough for the chicken. You want to maintain a fairly steady temperature as the chicken cooks, sodont overcrowd the pan with too many pieces at once(which will bring down the temperature).
• To ensure crispy chicken nuggets, keep the temperature of your oil at a steady 350F.If the oil is too cool, the chicken will absorb the oil and have a soggy texture when done.
• Never cover your warm fried chicken nuggets with foil.This traps steam and moisture, which will make the nuggets soggy.

• In a large Ziploc bag or bowl, combine the flour, baking soda, onion powder, garlic powder, salt, and pepper.

• In a shallow bowl, whisk together eggs and buttermilk.

• Place Panko breadcrumbs in a separate shallow bowl.

• Add the chicken pieces to the bag with the seasoned flour. Seal and toss to coat each piece in the seasoned flour.

• Working in batches, dip the chicken pieces in the egg mixture and then dredge in the breadcrumbs. Let the chicken rest on a wire rack for a few minutes while you heat the oil.

• In a large cast-iron skillet or Dutch oven, heat the oil to 350F. Working in batches, fry chicken until deep golden brown, about 2-3 minutes total (flipping halfway through). Transfer to a paper towel-lined tray and sprinkle with a little more salt.

• Keep the chicken nuggets warm in a 200F oven while you finish frying the remaining pieces.

• I prefer to add the seasoning to the flour in order to season the chicken. Then, as soon as the nuggets come out of the oil, season them with a little bit more salt while theyre still warm so that it adheres to the crispy coating.
• Give the breaded chicken time to rest (dry)for a few minutes while the oil heats. This will help the breading adhere to the meat when it cooks.
• Use eitherpeanut oil or vegetable oilto fry the chicken nuggets. I typically use peanut oil because its affordable, it has a high smoke point, and it will not flavor your meat.
• I like to use a deep-fry thermometer to make sure that the oil reaches and stays at a consistent temperature of 350F. If you dont have a thermometer, no problem! Instead, when the oil is hot (but not smoking), add a drop of water to the pan if it sizzles, the oil is hot enough for the chicken. You want to maintain a fairly steady temperature as the chicken cooks, sodont overcrowd the pan with too many pieces at once(which will bring down the temperature).
• To ensure crispy chicken nuggets, keep the temperature of your oil at a steady 350F.Thats why you dont want to overcrowd the pan by trying to cook too many nuggets at once. If the oil is too cool, the chicken will absorb the oil and have a soggy texture when done.
• Never cover your warm fried chicken nuggets with foil.This traps steam and moisture, which will make the nuggets soggy.

Serving: 1chicken nuggetCalories: 76kcalCarbohydrates: 5gProtein: 6gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 19mgSodium: 105mgPotassium: 99mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Homemade Chicken Nuggets

There are moms out there whose kids have no idea what fast food restaurants are.

I am not one of those moms.

This isnt a feather in my cap or something Im bragging about, but the truth is that for us, sometimes fast food happens.

Ive always been pretty open with the fact that I have oneveryunusually picky eaterif he could live on Kraft macaroni and cheese, peanut butter and honey sandwiches, and cheese, he probably would (yes, I get a lot of advice, solicited and unsolicited, and no, I dont want any right now. Thanks.) So even fast food can be a battle sometimes. But he will eat chicken nuggets, but only from places where the nuggets are just cut up pieces of chicken breast; if its ever been ground up and re-shaped into nugget-shaped somethings, he doesnt want those. So I set out to make these at home. And they were juicy and salty and crispy and flavorful and ahugehit with kids and adults.

There are lots of baked variations out there, and the first time I made these, I tried baking some and frying some. And I decided that Im just choosing a path and recommending that you fry these. Theyre better. They just are. I know theyre not better FOR you, but honestly, sometimes youve just gotta take one for the team. I think there are ways to make a baked version tasty, but I felt like as it was, these were a little dry and flavorless and no one would eat them. So. There you have it. Im being bossy. Fry these bad boys and call it a day.

Youre going to need 1 1/2 pounds of chicken breasts cut into bite-sized pieces, buttermilk, dill pickle juice (yes, pickle juice; and those Walmart pickles are my favorites. Dont judge.), and Tabasco sauce (which didnt make the picture cut).

In a gallon-sized Ziploc bag, combine the pickle juice, buttermilk, and about 10 dashes of Tabasco sauce. Add the chicken and seal the bag, then refrigerate it for 1-4 hours.

For the coating, youll need flour, baking soda, kosher salt, freshly ground black pepper, onion powder, garlic powder, paprika, eggs, and panko bread crumbs.

When ready to cook, whisk together 1 teaspoon black pepper, 1 teaspoon kosher salt, the flour, onion powder, garlic powder, and paprika in a shallow bowl. In another shallow bowl, whisk together the egg whites and water (discard the yolks or use them for something else). Add the bread crumbs to a third shallow bowl. Begin heating about 2 inches of peanut oil in a heavy pot (keep an eye on ita grease fire will ruin your day).

Place a handful of chicken pieces into the flour and toss to coat (you can also coat them all at once by combining the chicken and the flour mixture in a large Ziploc bag and shaking to coat). Roll the chicken in the egg whites, then roll to coat in the Panko.

Repeat with remaining chicken pieces. I find it works best when I use one hand to do the flour/egg part and the other hand for the bread crumbsit kind of keeps the mess to a minimum.

Preheat oven to the lowest setting.

When the oil reaches 350 degrees, place 1/3-1/2 of the coated chicken pieces in the pan and cook, stirring gently and frequently, until golden brown (about 3-5 minutes; use an instant read thermometer to check them if youre nervous; the nuggets should be at least 165 degrees F in the center).

Place the cooked chicken in the heated oven (or serve, if you have hungry little monkeys hanging around the kitchen) and repeat with the remaining chicken. Serve immediately.

Makes 6 servings. And if youre wondering what to dip them in- Sara is going to share her yummy dipping sauce that goes with these in an upcoming post. Until then, ranch, ketchup, bbq sauce, and honey mustard are always faves!

Print This!

Homemade Chicken NuggetsRecipe by Our Best Bites

Ingredients:

1 1/2 pound boneless skinless chicken breasts3/4 cup dill pickle juice3/4 cup buttermilkTabasco saucekosher saltfreshly ground black pepper1 cup all-purpose flour1/2 teaspoon baking soda1 tablespoon onion powder1 1/2 teaspoons garlic powder1 teaspoon paprika3 egg whites1 tablespoon water1 1/2 cups unseasoned panko bread crumbsPeanut oil (or other oil with a very high smoke point like canola, although canola can impart a fishy flavor when cooked at very high temperatures)

Instructions:

Cut the chicken breasts into bite-sized pieces. In a gallon-sized Ziploc bag, combine pickle juice, buttermilk, and about 10 dashes of Tabasco sauce. Add the chicken and seal the bag, then refrigerate it for 1-4 hours.

When ready to cook, whisk together 1 teaspoon black pepper, 1 teaspoon kosher salt, the flour, baking soda, onion powder, garlic powder, and paprika in a shallow bowl. In another shallow bowl, whisk together the egg whites and water. Add the bread crumbs to a third shallow bowl. Begin heating about 2 inches of peanut oil in a heavy pot (keep an eye on ita grease fire will ruin your day).

Place a handful of chicken pieces into the flour and toss to coat (you can also coat them all at once by combining the chicken and the flour mixture in a large Ziploc bag and shaking to coat). Roll the chicken in the egg whites, then roll to coat in the Panko. Repeat with remaining chicken pieces. I find it works best when I use one hand to do the flour/egg part and the other hand for the bread crumbsit kind of keeps the mess to a minimum.

Preheat oven to the lowest setting.

When the oil reaches 350 degrees, place 1/3-1/2 of the coated chicken pieces in the pan and cook, stirring gently and frequently, until golden brown (about 3-5 minutes; use an instant read thermometer to check them if youre nervous; the nuggets should be at least 165 degrees F in the center). Place the cooked chicken in the heated oven (or serve, if you have hungry little monkeys hanging around the kitchen) and repeat with the remaining chicken. Serve immediately. Makes 6 servings.