Crispy Golden Chicken Nuggets (Printable)

Tender chicken pieces with crispy golden coating, perfect for dipping.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into 1 inch pieces

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - ¾ cup all-purpose flour
08 - 2 large eggs, beaten
09 - 1½ cups breadcrumbs (preferably panko for extra crunch)
10 - 1 teaspoon paprika
11 - ½ teaspoon onion powder
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ For Frying

14 - Vegetable oil, for deep frying

# How-To:

01 - Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Mix well to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for maximum tenderness.
02 - Set up three shallow bowls: place flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, onion powder, salt, and black pepper in the third. Arrange in assembly line fashion.
03 - Remove chicken from marinade. Dredge each piece in flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into breadcrumb mixture to coat thoroughly. Transfer coated pieces to a baking sheet or tray.
04 - Heat 2-3 inches of vegetable oil in a deep skillet or pot to 350°F. Working in batches to avoid overcrowding, fry nuggets for 4-5 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F). Remove with tongs or slotted spoon and drain on paper towels.
05 - Transfer nuggets to a serving platter. Serve immediately while hot and crispy with your choice of dipping sauces such as ketchup, honey mustard, or barbecue sauce.

# Expert Tips:

01 -
  • The buttermilk marinade makes these impossibly tender, not tough like frozen versions
  • Panko breadcrumbs create that satisfying crunch that keeps people reaching for more
  • They reheat surprisingly well, so double batching is always a smart move
02 -
  • Letting the coated nuggets rest for 10 minutes before frying helps the breading set and prevents it from falling off
  • Oil temperature matters too much to guess, so use a thermometer or test with a wooden chopstick bubbles should form around it steadily
03 -
  • Pat the marinated chicken dry with paper towels before dredging, or the flour won't stick properly
  • Use one hand for wet ingredients and one for dry to keep your fingers from becoming a breaded mess
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