Save Last summer, my youngest kid went through a phase where she would only eat foods that were "dippable." After the third night of rejected dinners, I gave in and made homemade chicken nuggets. The first batch disappeared so fast that I barely got to taste one, and the crispy crunch when I bit into my finally earned nugget sold me completely.
My sister came over with her three kids during winter break, and I made a triple batch. Between the six children and us adults catching up in the kitchen while frying, the whole platter vanished in under ten minutes flat. Now whenever she visits, someone inevitably asks if Im making those nuggets again.
Ingredients
- Chicken: Thighs stay juicier but breasts work perfectly if you prefer leaner meat
- Buttermilk: This acidic tenderizer is what makes the difference between okay nuggets and amazing ones
- Panko breadcrumbs: Japanese style crumbs give you that extra crunch that makes these irresistible
- Paprika: Adds a subtle warmth and beautiful golden color to the coating
Instructions
- Marinate the chicken:
- Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika. Mix well, cover, and let soak for at least 15 minutes up to 2 hours if you have time.
- Set up your breading station:
- Arrange three shallow bowls with flour first, beaten eggs second, and breadcrumbs mixed with paprika, onion powder, salt, and pepper last.
- Coat each piece:
- Dredge marinated chicken in flour, dip into egg, then press firmly into breadcrumbs. Place finished nuggets on a tray while you coat the rest.
- Fry to golden perfection:
- Heat oil to 175°C and fry nuggets in batches for 4 to 5 minutes, turning occasionally until golden and cooked through. Drain on paper towels.
Save The first time I made these for a birthday party, I learned quickly that I needed to double the recipe. Watching kids who claimed they hated chicken coming back for fourths was all the proof I needed that these were special.
Making Ahead
You can bread the nuggets up to 4 hours before frying and keep them refrigerated on a parchment lined tray. This actually helps the coating set even better for frying later.
Freezing Instructions
Freeze unbreaded nuggets in the marinade for up to 3 months, or freeze breaded nuggets on a tray before transferring to bags. Breaded nuggets go straight from freezer to hot oil, just add 1 to 2 extra minutes to cook time.
Dipping Sauces That Work
While ketchup is the classic choice, try mixing honey with mustard or ranch with a dash of hot sauce for something different.
- Honey mustard never fails to please a crowd
- Barbecue sauce adds a nice smoky sweetness
- Ranch dressing mixed with buffalo sauce kicks up the heat
Save These nuggets have become my go to for everything from quick weeknight dinners to feeding a crowd, and the homemade taste beats fast food every single time.
Recipe FAQs
- → How do I keep chicken nuggets crispy?
Fry at 175°C (350°F) and drain on paper towels immediately. Avoid stacking while hot. For baking, place on a wire rack over the baking sheet to allow air circulation.
- → Can I make these ahead of time?
Yes! Prepare and bread the nuggets up to 4 hours before cooking. Store covered in the refrigerator. Fry or bake just before serving for best texture. Reheat leftovers in a 200°C oven.
- → What's the best oil for frying?
Vegetable, canola, or peanut oil work well due to their high smoke points and neutral flavors. Avoid olive oil as it burns at high temperatures. Heat oil to 175°C for optimal results.
- → Can I freeze uncooked nuggets?
Absolutely! Bread the nuggets, arrange on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry frozen nuggets adding 1-2 minutes to cooking time. They'll keep for up to 3 months.
- → Why use buttermilk in the marinade?
Buttermilk's acidity tenderizes the chicken while creating a natural adhesive for the breading. It adds subtle tang and ensures the meat stays juicy during cooking. Plain yogurt thinned with milk works as a substitute.