Chicken nuggets are always a family favorite and my homemade version is ridiculously delicious! Ready to serve in 30 minutes, these breaded nuggets are shallow fried and perfectly seasoned.
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.
Video
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.
Storage: 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.