I can’t believe how easy it is to make homemade chicken nuggets! In just 30 minutes, I was able to batter, bread, and pan-fry these little bites of chicken to perfection, and they were a huge hit with my kiddos! I made these fried nuggets with white meat chicken breasts to keep them healthier, and added lots of yummy seasonings to the crispy breadcrumbs. I don’t think I’ll ever buy frozen nuggets again!
Breaded and Fried Chicken Nugget Bites
Making homemade chicken nuggets using chicken breasts has been one of my most genius ideas ever. I already cut up chicken for my kiddos regularly, but now I don’t have to let my meal go cold while I do it. These chicken bites are as easy as cut, dip, fry, and eat! Plus, pan-frying chicken nuggets is even easier than deep frying them–and less messy too!
I seasoned the crispy breading with seasoned salt, black pepper, Italian seasoning, and parsley to give my nuggets a wonderfully savory flavor that rivals Chick Fil-A or any drive-thru option. I also mixed some honey into the batter for a touch of sweetness, and let me tell you, my kids go crazy for these nuggets. They love them dipping them in honey mustard or my DIY Chick Fil-A sauce!
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Cook in Batches!
Depending on the size of your pan, you may need to fry these nuggets in batches to ensure they turn out crispy. If you overcrowd the pan, there won’t be room for air to circulate around the chicken breast bites, which can cause them to steam rather than fry. And steaming equals soggy breading! So I cooked my nuggets in 3 separate batches to avoid this problem.
Fried Chicken Nuggets Recipe
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 (for frying**)
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, then the breadcrumb mixture. Place the breaded chicken bites on a plate until all are finished.
- Pour oil into a large skillet to a depth of 1 inch. Heat oil over medium-high heat.1½ cups canola oil
- 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.
- Remove chicken with tongs and place on a plate lined with paper towel to drain.
- Serve immediately with your favorite dipping sauce.
Notes
- Use a large skillet pan with deep enough sides to contain 1 inch of frying oil. A Dutch Oven works well here.
- Pat chicken breasts dry with a paper towel–this will help the breading adhere and stick while frying.
- Do not overcrowd the pan while frying. This could lead to soggy breading. I fried the chicken bites in 3 batches total. Let the oil come back to temperature between batches.
- Cooking time will vary depending on the size of the chicken pieces.
- The chicken is fully cooked when it reaches an internal temperature of 165°F.
- Baking Instructions: Place the breaded nuggets on a sheet pan, brush with oil, and bake in a preheated oven at 400°F for 20 minutes.
- Air Fryer Instructions: Place breaded nuggets in a 380°F Air Fryer. Cook for 7 minutes, flip and cook 7 more minutes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Pan-Fry Chicken Nuggets Step by Step
Prep: Gather the list of ingredients for this homemade nuggets recipe. Having everything at hand and a work station set up will ensures everything goes smoothly. By working quickly, we can ensure the nuggets come out perfectly crispy!
Set up a Breading Station: Slice 3 boneless chicken breasts in half, then cut them into bite-sized nuggets. Creating similar-sized pieces will ensure they all cook evenly. Whisk 1 egg, 1 tablespoon of milk, and 1 tablespoon of honey together in a small bowl. In a separate small bowl, combine 1 cup of breadcrumbs, 2 tablespoons of seasoned salt, ¾ teaspoon of black pepper, 1 teaspoon of garlic powder, ½ teaspoon of Italian seasoning, and 1 teaspoon of dried parsley.
Bread the Nuggets: Batter each chicken nugget in the egg mixture, then the breadcrumb mixture. Be sure to fully coat all sides of each piece.
Fry the Nuggets: Pour 1½ cups of canola oil into a skillet set over medium-high heat. Once the oil is hot, fry the chicken bites in batches for 3 minutes. Don’t crowd the pan. Flip the chicken pieces and keep cooking for another 2 minutes, until fully browned and crisp on all sides.
Drain and Cool: Remove the cooked nuggets with tongs and place them on a paper towel-lined plate to drain and cool off.
Serve: Serve fried chicken nuggets while hot and crispy, with your favorite dipping sauce. These make a fun lunch or dinner for kids, or an irresistible appetizer for game day! I’ve even thrown leftovers on a crispy chicken salad.
How to Store, Freeze, and Reheat
Store leftover fried chicken nuggets in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. For the best results, let thaw overnight in the refrigerator before reheating in the oven or air fryer until warmed through and crispy.
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