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Homemade Crispy Chicken Nuggets

These homemade chicken nuggets are made by coating bite-sized chicken pieces in seasoned flour, eggs, and panko breadcrumbs, then frying until golden and crispy. The process involves careful breading and precise oil temperature control to achieve a crunchy exterior and juicy interior, resulting in a visually appealing, satisfying snack with a tender texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts boneless, skinless, cut into bite-sized pieces
  • 1 cup all-purpose flour for dredging
  • 2 large eggs beaten
  • 2 cups panko breadcrumbs coarse for extra crunch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (optional) for added depth
  • vegetable or canola oil oil for frying, enough to submerge nuggets

Equipment

  • Deep skillet or heavy-bottomed pot
  • Thermometer
  • Tongs
  • Wire rack

Method
 

  1. Start by preparing your ingredients: cut the chicken breasts into uniform 2.5 cm (1 inch) pieces to ensure even cooking, and pat them dry with paper towels to help the coating stick better.
  2. Set up your dredging stations: place the flour in a shallow bowl, beat the eggs in another bowl, and mix the panko breadcrumbs with salt, pepper, garlic powder, and smoked paprika in a third bowl for seasoning and crunch.
  3. Pour vegetable oil into a deep skillet or heavy-bottomed pot, filling it about 5 cm (2 inches). Attach a thermometer and heat the oil over medium-high heat until it reaches 180°C (355°F). You'll see gentle ripples and a slight shimmer on the surface when it's ready.
  4. Dip each chicken piece into the flour, turning to coat evenly, then into the beaten eggs, letting any excess drip off, and finally press into the seasoned panko mixture, ensuring an even, thick coating that sticks well.
  5. Carefully lower a batch of coated chicken nuggets into the hot oil using tongs, making sure not to overcrowd the pan. Fry for about 3–4 minutes, gently turning occasionally, until they turn a deep golden brown and the coating is crispy and crackling.
  6. Use tongs to remove the nuggets from the oil and transfer them to a wire rack set over paper towels to drain excess oil. Rest for 2 minutes; this helps the crust set and stay crispy.
  7. Repeat the frying process in batches until all chicken pieces are cooked, maintaining the oil temperature around 180°C (355°F) for consistent crispness.
  8. Once finished, serve the nuggets hot with your favorite dips. The crispy exterior and juicy inside make for a satisfying, homemade snack or main course.

Notes

For extra flavor, try adding grated lemon zest to the breadcrumb mixture or mixing in crushed cornflakes for a denser crunch. Keep a close eye on the oil temperature to prevent burning and ensure the chicken cooks evenly.