These delicious Homemade Chicken Nuggets are crispy and tender, with no mystery meat in sight!
Do you know the history of chicken nuggets? Until recently, neither did I. It turns out that they were developed in a food science lab at Cornell University by Professor Robert Baker. The goal was to provide a convenient form of chicken without skin and bones. While the invention of chicken nuggets was a breakthrough, mass production has resulted in nuggets containing more than just meat. I guess it’s like the old saying: you don’t want to see how the sausage (or the nugget) gets made.
Most of us are guilty of occasionally going to the local drive-thru for dinner. While it is time-saving, I always feel unhealthy afterward. And of course, my kids get excited about the toy that comes along with their fast-food chicken nuggets. But I’m not a fan of the questionable additives and fillers. That’s what I love about these homemade chicken nuggets.
Knowing exactly what ingredients are going into your homemade chicken nuggets is just one reason to LOVE them. With the addition of some basic seasonings (great for picky eaters), eggs, flour, and panko crumbs, you’ll achieve that perfect, crispy bite. Plus, these nuggets are so dippable. I highly recommend this simple Sweet And Sour Sauce or this unique Garlic Parmesan Sauce.
Safe, crispy, and perfectly cooked
I have a perfectionist attitude when it comes to cooking chicken. I believe it comes from my dad, who is a chef and a food safety instructor at our local vocational school. Safety is paramount, especially with raw meats. That’s why I make it a habit to wash everything that has come into contact with the chicken.
Also, it’s important that your chicken is fully cooked. While you can gauge this by checking that the meat is white and firm, it’s not the best method for nuggets. One effective way to ensure that chicken nuggets are perfectly cooked is to use a laser food thermometer to check that their internal temperature reaches 165°F.
But how do we achieve that golden, crispy outside? Most importantly, do not overheat the oil. Super hot oil will cause the coating to brown too quickly while leaving the insides undercooked. Keep the temperature steady, and feel free to refresh the oil after each batch. I usually flip the nuggets after about two minutes and sometimes flip them back again to get the right color and an evenly crisp texture.
How do I store leftovers?
Homemade chicken nuggets can be stored in an airtight container in the fridge for up to 3 or 4 days. Be sure they are completely cooled before storing. Reheat in the oven or air fryer at 350°F for 5-8 minutes, or until heated through and crispy. The nuggets can also be frozen (cooked or uncooked) in a Ziploc bag for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
These homemade chicken nuggets are a favorite in my house. I have a rather picky five-year-old, and she loves them. Other great recipes for kids are Fish Sticks and Phyllo Dough Pizza. While chicken nuggets are often considered a kids’ meal, they can also be enjoyed by adults. These tender bites are perfect as an appetizer for your next party or game day. Other delicious dippable apps you can serve alongside your nuggets are Gyoza, Fried Shrimp, or everyone’s favorite small bite, Pigs In A Blanket.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts roughly chopped
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 4 tablespoons cornstarch
- 3 tablespoons water
- 3 cups vegetable oil for frying
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
Instructions
- Place the chicken in the food processor and mix until minced. Add spices, cornstarch, and water. Pulse to combine everything.
- Use your hands and a 1-1/2 tablespoon measure to shape the chicken mixture into nuggets and place on a parchment-lined baking tray. Freeze for 25 minutes.
- Heat 3 cups of vegetable oil in a frying pan or deep fryer. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each chicken piece in flour, then egg, and coat with breadcrumbs.
- Fry the nuggets in batches for 5-8 minutes, or until golden brown, flipping halfway through.
- Transfer the nuggets to a paper towel–lined plate to drain briefly, then serve with your favorite dipping sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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