My homemade chicken nuggets are crispy, juicy, and way better than any drive-thru option. Even my kids agree that these are the best chicken nuggets ever! I made these fried nuggets with white meat chicken breasts to keep them fresh, and added lots of yummy seasonings to the crispy breadcrumbs. I can’t believe these only take 30 minutes to make at home!
Crispy Breaded Chicken Nuggets
Making homemade nuggets using chicken breasts has been one of my biggest mealtime wins with my kids. I already make chicken breast bites on the reg (aka my grown-up nuggets), so this was super quick and easy to do. It’s as simple as cut, dip, fry, and eat! Pan-frying chicken nuggets is even easier than deep-frying them (and less messy), but still just as crispy and delicious.
I seasoned the breadcrumbs with seasoned salt, black pepper, Italian seasoning, and parsley to give my nuggets a wonderfully savory flavor that rivals Chick Fil-A. 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 dipping them in honey mustard or my DIY Chick Fil-A sauce!
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🙈 Learn from my mistake!
Over-crowding the pan can cause the chicken breast pieces to steam rather than fry — which equals soggy breading!
💡Lesson Learned: Fry chicken nuggets in batches to ensure they get nice and crispy. I usually cook about 3 batches, which leaves plenty of space between each piece.
Fried Chicken Nuggets Recipe
Equipment
- Large Skillet
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 bite-sized pieces; approximately 1½ x 1½ x ½ inch.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, coating all sides.
- Place the breaded chicken bites on a plate to rest, until all pieces are breaded.
- Pour oil into a large skillet to a depth of 1 inch. Heat oil over medium-high heat.1½ cups canola oil
- Once the oil is hot, place the chicken in the oil to cook for three minutes on one side. Flip the chicken pieces over and cook for an additional two minutes, checking that the chicken is cooked through.
- 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 completely 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.
- 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.
Foolproof Tips
- Cut evenly-sized nuggets. When slicing the chicken breast into nugget-sized pieces, make them relatively even so they all cook at the same rate. They don’t need to be perfect, but aim for bite-sized pieces.
- Rest breaded nuggets before frying. After dredging the chicken nuggets, I like to let them rest for 10-15 minutes before dipping them in the frying oil. This helps the breading really stick to the meat, which prevents it from slipping off in the oil or turning soggy.
- Don’t forget to flip the nuggets. Since we are pan-frying instead of deep-frying, you will need to flip each nugget about halfway through to make sure both sides are cooked and crispy.
How to Make Pan-fried Chicken Nuggets on the Stovetop Step by Step
Prep: Gather the list of ingredients for this easy homemade chicken 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!
Slice the Chicken: Slice 3 boneless, skinless chicken breasts in half, then cut them into bite-sized nuggets. Creating similar-sized pieces will ensure they all cook evenly. You can use thighs if you prefer.
Set up a Breading Station: Whisk together 1 egg, 1 tablespoon of milk, and 1 tablespoon of honey 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. Then place them on a plate or wire rack, and let them rest while heating the frying oil.
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: Use tongs to carefully remove the cooked nuggets from the pan, 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 homemade 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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