Save The smell of freshly fried chicken nuggets takes me back to Friday nights when my dad would surprise us with homemade versions of our favorite fast food treats. He'd set up his three-bowl station like a scientist, and we'd crowd around the stove watching each piece turn golden. Now I find myself doing the same thing, whether for my own kids or just because Tuesday needs a little extra crunch.
Last summer, I made these for a neighborhood block party and watched grown adults hover around the platter like seagulls. Someone actually asked if I'd bought them from a restaurant, which might be the best compliment I've ever received. Now I'm known as the chicken nugget person, and honestly, I'm okay with that title.
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Ingredients
- 500 g boneless chicken breasts or thighs: Thighs stay juicier but breasts work beautifully too, just don't cut them smaller than 3 cm or they'll dry out
- 120 ml buttermilk: This is the secret weapon for tenderness, but plain yogurt works in a pinch
- 100 g allpurpose flour: Your first defense, creating that sticky surface that holds everything together
- 2 large eggs: Beat them thoroughly so every piece gets evenly coated
- 150 g panko breadcrumbs: Regular breadcrumbs are fine, but panko gives you that restaurant style crunch
- Vegetable oil for frying: Canola or peanut oil handles the heat well without burning
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Instructions
- Marinate the chicken:
- Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Let it sit for at least 15 minutes, though I've found that even a quick 10 minute soak makes a noticeable difference in tenderness.
- Set up your coating station:
- Arrange three shallow bowls with flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, onion powder, salt, and pepper in the third. This assembly line approach keeps things organized and prevents cross contamination.
- Coat each piece:
- Dredge marinated chicken in flour, shaking off excess, then dip in egg, and finally press into the breadcrumb mixture. Place finished pieces on a tray while you heat the oil.
- Fry to perfection:
- Heat oil to 175°C and fry nuggets in batches for 4 to 5 minutes, turning occasionally until golden brown. Don't crowd the pan or the oil temperature will drop and you'll end up with soggy nuggets.
- Drain and serve:
- Transfer finished nuggets to paper towels to drain excess oil, then serve immediately with your choice of dipping sauces. The contrast between that hot, crispy exterior and tender interior is what makes homemade worth the effort.
Save These nuggets have become my go to for everything from casual weeknight dinners to unexpected guests. There's something universally comforting about them that brings out the kid in everyone, no matter their age.
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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 adhere better, though you'll want to bring them to room temperature for about 15 minutes before frying to ensure even cooking.
Oven Alternative
For a lighter version, bake at 220°C on a lined baking sheet for 15 to 18 minutes, flipping once halfway through. Spray the tops lightly with oil spray before baking to help them crisp up, though they won't achieve quite the same crunch as fried.
Dipping Sauces and Serving Ideas
Honey mustard with a touch of Dijon works beautifully, or mix barbecue sauce with a splash of honey for a sweet smoky dip. Sometimes I serve these with a simple garlic aioli or even just good quality ketchup. They're also fantastic tucked into a slider bun with some lettuce and pickles.
- Double the coating ingredients if you're making extra for leftovers
- Let fried nuggets drain on a wire rack instead of paper towels for maximum crispness
- Freeze uncooked nuggets in a single layer before transferring to a bag for up to 3 months
Save Whether you're cooking for picky eaters or just craving some nostalgic comfort, these nuggets deliver every single time.
Recipe FAQ
- → How do I make chicken nuggets extra crispy?
Use panko breadcrumbs for extra crunch, double-coat by dipping again in egg and breadcrumbs, and ensure oil temperature reaches 175°C (350°F) before frying. Let breaded nuggets rest for 10 minutes before frying to help coating adhere better.
- → Can I bake these chicken nuggets instead of frying?
Yes, bake at 220°C (425°F) on a lined baking sheet for 15-18 minutes, turning once halfway through. Spray lightly with oil spray for better browning. They won't be quite as crispy as fried but still delicious.
- → What can I use instead of buttermilk for the marinade?
Substitute with plain yogurt mixed with a splash of lemon juice, or regular milk with 1 tablespoon vinegar or lemon juice added per cup. Let it sit for 5 minutes before using to thicken slightly.
- → How long should I marinate the chicken?
Marinate for at least 15 minutes for basic tenderness, but up to 2 hours for maximum flavor absorption and texture. Don't exceed 2 hours as the acid in buttermilk can break down the protein too much.
- → What dipping sauces pair best with these nuggets?
Classic choices include ketchup, honey mustard, barbecue sauce, or ranch dressing. For something different, try sriracha mayo, sweet chili sauce, or a garlic-herb yogurt dip for added variety.
