Homemade Chicken Nuggets are so easy to make in just 30 minutes! Chicken breasts are breaded and shallow fried to perfection with simple ingredients that you likely already have on hand. You’ll never buy frozen nuggets again!
What’s in homemade chicken nuggets?
This easy chicken nugget recipe calls for simple, inexpensive ingredients. Here are a few of the key ingredients you’ll need:
- Chicken Breasts: When it comes to nuggets, you shouldn’t use any other type of chicken.
- Canola Oil: This is used to fry the nuggets to that beautiful golden brown color.
- Honey: This adds a very subtle touch of sweetness that sends these nuggets over the top!
Can you cook these in the oven?
Yes! Simply place the breaded nuggets on a sheet pan and bake in a pre heated oven at 400°F for 20 minutes.
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How to Store and Reheat
Store chicken nuggets in the fridge for up to 3 days in an airtight container. For the best results, reheat in the oven or air fryer until warmed through and crispy.
How to Freeze
Wait for the nuggets to totally cool to room temperature prior to storing in an airtight container in the freezer. Date, label, and freeze for up to 3 months.
Notes from the Test Kitchen
- Take care not to overcrowd the pan when frying. I cooked the chicken in three batches.
- I used canola oil for frying, vegetable or sunflower will also work well.
- Cooking time will vary depending on the size of the chicken pieces. The chicken is fully cooked when it reaches an internal temperature of 165F.
More Fried Chicken Recipes We Love
- General Tso’s Chicken
- Boneless Buffalo Wings
- Kentucky Fried Chicken
- Popcorn Chicken
- Country Fried Chicken and Gravy
- Pretzel Chicken
Homemade Chicken Nuggets
Ingredients
- 3 boneless, skinless chicken breasts
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon honey
- 1 cup breadcrumbs
- 2 tablespoons seasoned salt
- ¾ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1½ teaspoons Italian seasoning
- 1 teaspoon dried parsley
- 1½ cups canola oil approximately
Instructions
- Slice chicken breasts in half lengthwise and then cut into chunks, approximately 1½x1½x½ inch. Try to keep the pieces a similar size to ensure even cooking times.3 boneless, skinless chicken breasts
- In a small bowl, whisk the egg, milk, and honey together.1 large egg, 1 tablespoon milk, 1 tablespoon honey
- In a second small bowl, combine breadcrumbs, seasoned salt, pepper, garlic powder, Italian seasoning, and parsley.1 cup breadcrumbs, 2 tablespoons seasoned salt, ¾ teaspoon ground black pepper, 1 teaspoon garlic powder, 1½ teaspoons Italian seasoning, 1 teaspoon dried parsley
- Dip each chicken piece in the egg mixture and then the breadcrumb mixture. Place the breaded chicken on a plate until all are finished.
- Pour oil into a large skillet to a depth of 1 inch. Heat oil at medium-high. When the oil is hot, cook the chicken in small batches for three minutes. Do not crowd the pan. Flip the chicken over and cook for an additional two minutes, checking that the chicken is no longer pink inside.1½ cups canola oil
- Remove chicken with tongs and place on a plate, lined with paper towel, to drain. Serve immediately with your favourite dipping sauce.
Notes
- We cooked the chicken in three batches.
- Cooking time will vary depending on the size of the chicken pieces.
- We tried baking some of these but much preferred them fried.
How to Make Chicken Nuggets Step by Step
Slice the nuggets: Slice 3 chicken breasts in half lengthwise and cut them into chunks. Try to keep the pieces all about the same size so they all cook evenly.
Whisk the wet ingredients: Whisk together 1 egg, 1 tbsp milk and 1 tbsp honey.
Make the breadcrumb mixture: Combine 1 cup breadcrumbs, 2 tbsp seasoned salt, 3/4 tsp black pepper, 1 tsp garlic powder, 1 1/2 tsp Italian seasoning and 1 tsp dried parsley.
Fry the nuggets: Dip each chicken nugget in the wet mixture, then the breadcrumb mixture. Pour 1 1/2 cups canola oil into a skillet over medium-high heat. Once the oil is hot, cook the chicken in batches for 3 minutes. Don’t crowd the pan. Flip the chicken and keep cooking for another 2 minutes.
Let them drain and cool: Remove the cooked nuggets with tongs and place them on a paper towel lined plate to drain and cool off.
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