Crispy Golden Chicken Nuggets (Printable)

Tender chicken pieces coated in crispy golden breadcrumbs, ready for dipping in your favorite sauces.

# 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)
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 Steps:

01 - Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Mix thoroughly to coat, cover, and refrigerate 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 - Remove chicken from marinade. Dredge each piece in flour, shaking off excess, dip into egg wash, then press into breadcrumb mixture to coat evenly. Arrange coated nuggets on a baking sheet or tray.
04 - Heat 2-3 inches of oil in a deep skillet or pot to 350°F. Fry chicken nuggets in batches, being careful not to overcrowd the pan, for 4-5 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer to paper towels to drain excess oil.
05 - Serve immediately while hot and crispy with dipping sauces such as ketchup, honey mustard, or barbecue sauce.

# Expert Tips:

01 -
  • The buttermilk marinade makes the chicken impossibly tender, like the kind that practically falls apart when you bite into it
  • Triple coating means that crunch stays crisp even after the nuggets have cooled down enough to eat
02 -
  • Overcrowding the pan drops the oil temperature fast and makes soggy nuggets, work in small batches and let the oil come back up between each one
  • The breadcrumbs will not stick if the chicken is too wet from the marinade, let excess drip off before the flour coating or everything slides off in the oil
03 -
  • Let the nuggets rest on a wire rack instead of paper towels to keep both sides crispy, otherwise the bottom gets steamed and soggy
  • Season immediately after frying while the oil is still hot, this is when salt sticks best and creates those amazing flavor bursts
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