Fried Chicken Nuggets Recipe
It's so easy to batter, bread, and pan-fry these homemade chicken nuggets! Made with chicken breasts and ready in 30 minutes, I don't think I'll ever buy frozen nuggets again.
Servings: 4 people
Calories: 410kcal
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.
Try to make the pieces a similar size to ensure even cooking.
Do not crowd the pan. Cook the nuggets in small batches.
Video
Notes
*I start with boneless chicken breasts and cut them into bite-sized pieces. You can also use boneless thighs, or start with smaller cuts (like tenderloins) or bite-sized pieces.
**You can omit the honey if you prefer. Or swap it for agave.
***I recommend starting with plain breadcrumbs, since we are seasoning them. If you prefer to start with a seasoned breadcrumb mix, you can skip any added seasonings.
****I use canola oil for frying, but vegetable or sunflower will also work well.
Becky's Top Tips:
- 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.
Nutrition
Calories: 410kcal | Carbohydrates: 16g | Protein: 40g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 150mg | Sodium: 3802mg | Potassium: 687mg | Fiber: 1g | Sugar: 5g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg