Made with simple everyday ingredients, these fried chicken nuggets are so much better than store-bought. They’re shockingly easy to make and are ready to serve in around 30 minutes. You can serve them as a side, appetizer, or main dish. They’re bound to please, and the kids will eat every last one! For another family-favorite recipe, try my Chicken Fajitas, Chicken Shawarma, or Crispy Fried Chicken.
WHAT YOU NEED TO MAKE THIS RECIPE
Chicken breasts — I like using boneless, skinless chicken breasts, but you could use chicken thighs in a pinch. You will need to adjust the cooking time for thighs.
Oil — vegetable oil, canola oil, olive oil, peanut oil, and sunflower oil are great for deep frying. These oils are neutral in flavor and have a high smoke point.
Breadcrumbs — I use plain breadcrumbs, but if you only have seasoned breadcrumbs, you can swap and skip adding garlic powder and salt to it.
HOW TO MAKE CHICKEN NUGGETS
1. Cut the chicken breasts into small, bite-sized pieces.
2. Whisk together the flour, 1 tablespoon garlic powder, and 1 tablespoon salt. Working in batches, dredge chicken pieces in the flour mixture, shaking off any excess.
3. Beat the eggs until well combined and coat the chicken pieces in the mixture.
4. Whisk together breadcrumbs, the remaining tablespoon of garlic powder, and the remaining 2 teaspoons of salt. Add the chicken pieces into the breadcrumb mixture, and toss until fully coated. Place on a wire rack until ready to fry.
5. Fill a Dutch oven with 2 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer reaches 315F. Fry chicken in batches for about 2 to 3 minutes or until golden brown, and an instant-read thermometer inserted into the thickest portion of the nuggets reads 165F.
6. Let the chicken nuggets drain on paper towels. Serve immediately with your favorite condiments.
PRO TIPS FOR MAKING THIS RECIPE
- A thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot, the exterior of the chicken will burn before the interior cooks.
- Avoid overcrowding the pot when frying. Adding too many pieces into the oil at once will cause the temperature to drop.
- A Dutch oven is ideal for frying. The cast iron will help the oil temperature from fluctuating too much and help keep the cooking even. If you do not have one, use a large heavy-bottomed pot with high sides to avoid splatter.
- You can reuse the frying oil at least one to two more times by allowing it to cool and straining it through a fine mesh sieve.
- Try to cut the chicken breasts into similar sizes, so they fry evenly.
- To coat the chicken pieces with flour quicker, you can add everything to a Ziploc bag and shake to coat.
- Keep the chicken nuggets warm as you cook in batches by placing the nuggets in a 180F oven until ready to serve.
FREQUENTLY ASKED QUESTIONS
Can I cook these in the oven?
You can! Simply place the chicken nuggets on a wire rack on a sheet pan and spray them with some oil. Then bake them at 400F for 15-20 minutes or until the nuggets have cooked through.
Can I make these ahead of time?
While these nuggets are best when freshly fried, you can make these a day or two ahead of time. Simply reheat them in the oven or air fryer to keep them crispy. If you microwave them, they’ll become soggy.
Can I freeze these nuggets?
After the chicken nuggets have cooled to room temperature, put them in an airtight freezer-safe container or bag. Freeze the nuggets for up to 3 months. Thaw them in the fridge overnight and reheat them in the oven or air fryer when ready to enjoy.
What can I serve with these?
My go-to side is Sweet Potato Fries, but any type of fries (curly, waffle, etc.) are great sides to these chicken nuggets. I also like to dip them in ketchup, but ranch, honey mustard, BBQ, and honey garlic are also great dipping sauces.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Chicken Nuggets recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken Nuggets
Equipment
- Dutch oven
Ingredients
- Vegetable oil for frying
- 1 cup all-purpose flour (120g)
- 2 tablespoons garlic powder divided
- 1 tablespoon plus 2 teaspoons salt divided
- 3 large eggs
- 2 cups plain bread crumbs (180g)
- 1½ pounds chicken breasts cut into small pieces (675g)
Instructions
- Fill a Dutch oven with 2 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer reaches 315F.
- While oil is heating, in a shallow dish, whisk together the flour, 1 tablespoon garlic powder, and 1 tablespoon salt. In another shallow dish, beat the eggs until well combined. In a third shallow dish, whisk together breadcrumbs, the remaining tablespoon of garlic powder, and the remaining 2 teaspoons of salt.
- Working in batches, dredge chicken pieces in the flour mixture, shaking off any excess. Coat in egg. Place in the breadcrumb mixture, and toss until fully coated. Place on a wire rack until ready to fry.
- Fry chicken in batches for about 2 to 3 minutes or until golden brown and an instant-read thermometer inserted into the thickest portion of the nuggets reads 165F. Let drain on paper towels. Serve immediately with your favorite condiments.
Notes
- A thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot, the exterior of the chicken will burn before the interior cooks.
- Avoid overcrowding the pot when frying. Adding too many pieces into the oil at once will cause the temperature to drop.
- A Dutch oven is ideal for frying. The cast iron will help the oil temperature from fluctuating too much and help keep the cooking even. If you do not have one, use a large heavy-bottomed pot with high sides to avoid splatter.
- You can reuse the frying oil at least one to two more times by allowing it to cool and straining it through a fine mesh sieve.
- Try to cut the chicken breasts into similar sizes, so they fry evenly.
- To coat the chicken pieces with flour quicker, you can add everything to a Ziploc bag and shake to coat.
- Keep the chicken nuggets warm as you cook in batches by placing the nuggets in a 180F oven until ready to serve.
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