Save The smell of these nuggets frying takes me back to late nights with roommates, crowded around a tiny kitchen stove, dipping pieces into whatever sauce we could find in the fridge. We thought we were so fancy making them from scratch instead of reaching for the frozen bag. Now they are my go-to when I need something that feels like comfort food but actually uses real ingredients.
I made these for a Super Bowl party once, thinking it would be a small side dish. Within ten minutes, people were hovering over the platter, and I had to start a second batch just to keep up. The dipping sauce situation got out of hand, someone mixed honey mustard with hot sauce and it became legendary.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- 500 g boneless chicken breasts or thighs: Thighs stay juicier longer, but breasts work beautifully if you prefer leaner meat and do not mind watching the oil more carefully
- 120 ml buttermilk: This is the secret weapon that breaks down the protein and makes the chicken melt in your mouth, regular milk with vinegar works in a pinch but the texture is not the same
- 100 g all-purpose flour: Creates the base layer that helps everything else stick, do not skip this step or the breading will slide right off in the hot oil
- 2 large eggs: Beat them until completely combined so every piece gets an even coating of the glue that holds the breadcrumbs in place
- 150 g panko breadcrumbs: Panko gives you that shatteringly crisp exterior that restaurant nuggets have, regular breadcrumbs make them taste dense and heavy
- Vegetable oil: You need enough to submerge the nuggets halfway, canola or peanut oil work too but avoid olive oil which burns too easily at high heat
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Marinate the chicken:
- Toss the chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika until completely coated. Cover and let it sit for at least 15 minutes, though an hour or two in the fridge makes such a difference in tenderness that you will taste it immediately.
- Set up your breading station:
- Arrange three shallow bowls in order. First flour, then eggs beaten until smooth, then breadcrumbs mixed with extra paprika, onion powder, salt and pepper. This assembly line approach keeps things moving once your hands are messy.
- Coat each piece:
- Use one hand for the dry ingredients and one for wet. Dredge chicken in flour, shake off excess, dip in egg, then press firmly into breadcrumbs until completely covered. Place on a tray while you finish the rest.
- Fry until golden:
- Heat oil to 175°C, it should bubble gently when you drop a crumb in. Fry nuggets in batches for 4 to 5 minutes, turning once, until deep golden and cooked through. Drain on paper towels and season immediately with a little extra salt while hot.
Save These became a weekend tradition in our house. My kids started requesting them instead of fast food, and honestly, I cannot blame them. The first time they asked if we could have nugget night instead of pizza, I knew I had something special on my hands.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making Them Ahead
You can bread the nuggets up to a day ahead and keep them on a parchment lined tray in the fridge. The coating actually adheres better after chilling, so this trick has saved me more times than I can count when hosting friends.
Oven Baked Shortcut
Sometimes I just do not want to deal with hot oil. Baking at 220°C for 15 to 18 minutes, flipping once, gives decent results. Spray them with oil first and they get crispy enough that nobody complains.
Dipping Sauce Ideas
Honey mustard and barbecue sauce are classics, but sometimes I mix ketchup with a little mayo and relish for a thousand island style dip. My personal favorite is just good old ranch with some extra herbs mixed in.
- Make double what you think you need because people go through dipping sauce surprisingly fast
- Serve sauces in small bowls so everyone can double dip without judgment
- Keep the nuggets warm in a low oven while you fry up the rest of the batch
Save Perfect for feeding a crowd or just treating yourself on a Tuesday night. Enjoy every crunchy bite.
Questions & Answers
- → How long should I marinate the chicken?
Marinate the chicken pieces for at least 15 minutes, but up to 2 hours for maximum tenderness and flavor absorption.
- → Can I bake these instead of frying?
Yes! Bake at 220°C (425°F) on a lined baking sheet for 15–18 minutes, turning once halfway through cooking time.
- → What makes the coating extra crispy?
Using panko breadcrumbs creates superior crunch. The three-step dredging process—flour, egg, then breadcrumbs—ensures the coating adheres properly and fries up perfectly crispy.
- → What dipping sauces work best?
Classic choices include ketchup, honey mustard, barbecue sauce, or ranch dressing. The neutral flavor pairs well with almost any dip.
- → How do I know when the nuggets are done?
The nuggets are ready when they reach an internal temperature of 74°C (165°F) and the coating is golden brown. Cut one open to verify the meat is opaque throughout.
- → Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are naturally juicier and more forgiving. They work wonderfully in this preparation and may actually stay tender longer.
