Crispy Golden Chicken Nuggets (Printable)

Tender chicken pieces with crispy golden coating, ready in 35 minutes.

# Ingredient List:

→ 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 (panko recommended 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 Make:

01 - Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Mix thoroughly, cover, and marinate for at least 15 minutes, up to 2 hours for enhanced 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.
03 - Dredge each marinated chicken piece in flour, dip into egg wash, then press firmly into breadcrumb mixture to coat thoroughly. Arrange coated pieces on a tray.
04 - Heat oil in deep skillet or pot to 350°F. Fry chicken nuggets in batches for 4–5 minutes, turning occasionally, until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - Serve immediately with dipping sauces such as ketchup, honey mustard, or barbecue sauce.

# Expert Hints:

01 -
  • The buttermilk marinade makes the chicken incredibly tender, almost like it is been brining for days
  • Panko breadcrumbs create that shatteringly crispy exterior that stays crunchy even after dipping
  • These freeze beautifully so you can make a double batch and have homemade nuggets ready in minutes
02 -
  • Do not overcrowd the pan or the oil temperature will drop and your nuggets will turn out greasy instead of crispy
  • Let the fried nuggets rest on a wire rack instead of paper towels if you want to keep them extra crispy on all sides
03 -
  • Pat the chicken pieces dry before marinating them so the buttermilk mixture sticks better and flavors penetrate deeper
  • Use one hand for the dry ingredients and one hand for the wet to keep your fingers from becoming a breading mess
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