Homemade Crispy Chicken Nuggets
Juicy, crispy chicken nuggets made from scratch with a golden breadcrumb coating.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
Nutrition Facts
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Instructions
Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. Pat them dry with a paper towel to ensure crispiness.
In a shallow bowl, mix the flour, garlic powder, paprika, salt, and black pepper.
In another bowl, beat the eggs. Place the breadcrumbs in a third bowl.
Dredge each chicken piece in the flour mixture, then dip into the beaten eggs, and finally coat with breadcrumbs. Press lightly to ensure the breadcrumbs stick.
Heat vegetable oil in a deep skillet over medium-high heat (about 350°F or 175°C). Fry the nuggets in batches for 3-4 minutes per side until golden brown and cooked through.
Remove the nuggets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
Chef's Tips
- For extra crispiness, double-coat the nuggets by repeating the egg and breadcrumb step.
- Baking Option: For a healthier version, bake the nuggets at 400°F (200°C) for 15-20 minutes, flipping halfway.
- Make-Ahead: Freeze uncooked breaded nuggets on a tray, then transfer to a bag. Fry or bake straight from frozen, adding a few extra minutes.
- Seasoning Variations: Add cayenne pepper or Italian herbs to the breadcrumbs for extra flavor.
- Dipping Sauces: Serve with ketchup, honey mustard, BBQ sauce, or ranch dressing.
