Why I Keep Coming Back to This Recipe
It all started on a quiet Sunday afternoon — the kind where the laundry’s humming, the light’s soft through the window, and the kitchen feels like a safe little world. I wasn’t planning anything fancy, just looking for something honest and comforting to make with what I had on hand. But then came these chicken nuggets — and let me tell you, it turned into one of those dishes you keep tucked in your back pocket forever.
As a woman who learned most of my cooking by heart, not by books, I know the feeling of wanting meals that are simple, satisfying, and made from real ingredients. This one’s just that. Whether you’re cooking for one, feeding grown kids, or sharing Sunday dinner with someone you love, it brings joy in the making — and peace in the eating.
Why You’ll Love Chicken Nuggets
There’s something about homemade chicken nuggets that just hits different. Maybe it’s the golden crunch, or the way they remind me of after-school snacks with my kids when they were little. I love how they’re easy to make, freeze beautifully, and taste better than anything from a drive-thru. And y’all, they’re perfect for dipping — honey mustard, ranch, or even a little spicy ketchup if you’re feeling bold.
If you’re already a fan of cozy meals like sweet potato chicken soup, then these nuggets will fit right into your rotation.
In This Article, You’ll Learn
- How to make crispy chicken nuggets that taste better than store-bought
- Why buttermilk makes all the difference in flavor and texture
- Tips for frying, baking, or air frying — whichever suits your kitchen best
Homemade Chicken Nuggets
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 2 large eggs, beaten
- vegetable oil, for frying
Equipment
- mixing bowls
- deep pot or skillet
- meat thermometer
- paper towels
Method
- In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, 1 tsp salt, and black pepper. Add the chicken pieces, stir to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours to tenderize and flavor the meat.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with the remaining ½ tsp salt.
- Remove chicken from the marinade, letting excess drip off. Dredge each piece in flour, coat in egg, then press into the breadcrumb mixture until fully coated.
- Pour about 2 inches of vegetable oil into a deep pot or skillet and heat to 350°F. Use a thermometer to maintain temperature for even cooking. Fry the nuggets in batches, 4–5 minutes each, turning occasionally until golden brown and cooked through. Don’t overcrowd the pan.
- Transfer to a paper towel–lined plate and let cool slightly. Internal temp should reach 165°F. Serve hot with your favorite dipping sauce. Nuggets can be kept warm in a 200°F oven between batches.
Nutrition
Notes
Private Notes
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Let us know how it was!Table of Contents
Ingredients to Make Homemade Chicken Nuggets
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 2 large eggs, beaten
- Vegetable oil, for frying
Time Needed to Make Crispy Chicken Nuggets
When I make these crispy chicken nuggets, I like to set aside a little time to enjoy the process. It’s not fussy, but it does take a few steps — and each one adds to the flavor and crunch.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 20 minutes
- Total Time: About 1 hour
If you’re looking for another quick and satisfying dinner idea, these ground beef tacos are always a hit in my house.
Quick Steps to Make Chicken Nuggets
Step 1: Marinate the Chicken
In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, 1 tsp salt, and black pepper. Add the chicken pieces, stir to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours to tenderize and flavor the meat.
Step 2: Set Up the Dredging Station
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with the remaining ½ tsp salt.
Step 3: Coat the Chicken
Remove chicken from the marinade, letting excess drip off. Dredge each piece in flour, coat in egg, then press into the breadcrumb mixture until fully coated.
Step 4: Fry the Nuggets
Pour about 2 inches of vegetable oil into a deep pot or skillet and heat to 350°F. Use a thermometer to maintain temperature for even cooking. Fry the nuggets in batches, 4–5 minutes each, turning occasionally until golden brown and cooked through. Don’t overcrowd the pan.
Step 5: Drain and Serve
Transfer to a paper towel–lined plate and let cool slightly. Internal temp should reach 165°F. Serve hot with your favorite dipping sauce. Nuggets can be kept warm in a 200°F oven between batches.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make these even better. Here are some of my favorite ways to tweak the recipe:
- Flavor Swap: Add a dash of cayenne or smoked paprika to the breadcrumb mix for a little Southern heat.
- Diet Tweak: Swap the flour for almond flour and use gluten-free breadcrumbs for a gluten-free option.
- Texture Fix: For extra crunch, double-dip in egg and breadcrumbs before frying.
- Storage Tip: Freeze cooked nuggets in a single layer, then transfer to a bag. Reheat in the oven or try these homemade pita chips alongside for a crispy snack plate.
Is Chicken Nuggets Healthy and Nutritious?
Now I’ll be honest — chicken nuggets aren’t exactly health food, but when you make them at home, you’ve got full control over what goes in. That’s a win in my book.
Each serving (about 5–6 nuggets) has roughly 300–350 calories, 20g protein, 15g fat, and 20g carbs. You can trim the fat by baking or air frying instead of deep frying. And if you’re watching sodium, just ease up on the salt in the marinade and coating.
For a lighter dinner pairing, I like serving them with a bowl of healthy soup or a fresh salad.
You can also explore air fryer chicken wings or air fryer chicken tenders for other protein-packed options.
Can I Make Air Fryer Chicken Nuggets Healthier and Still Delicious?
Absolutely, friend. I’ve made these air fryer chicken nuggets more times than I can count, and they’re just as tasty with a few smart swaps.
- Use whole wheat breadcrumbs or panko for extra fiber.
- Try baking them like these baked chicken tenders — they’re golden and crisp without the oil.
- Skip the egg and use Greek yogurt for a creamy, tangy coating that sticks.
- For a dairy-free version, swap buttermilk with almond milk and lemon juice.
If you’re already loving lighter meals like these fall dinner recipes or Brazilian Mounjaro chicken, this version will fit right in.
And if you’re curious about paleo-friendly nuggets, check out these gluten-free paleo nuggets — they’re a game changer.
How to Serve Chicken Nuggets?
I remember serving these chicken nugget bites at my daughter’s 10th birthday party — we had a dipping station with ranch, honey mustard, and even a spicy BBQ sauce. The kids went wild, and the grown-ups kept sneaking bites too!
They’re perfect with a side of oven chips or a crisp green salad. For drinks, sweet tea or lemonade always hits the spot.
If you’re planning a cookout, pair them with BBQ chicken breasts or grilled chicken for a full Southern spread.
And if you’re short on time, these air fryer frozen chicken nuggets are a handy backup.
Avoid These Mistakes
Over the years, I’ve had my fair share of nugget mishaps — soggy crusts, undercooked centers, you name it. Here’s what I’ve learned:
- Skipping the marinade: Don’t rush this step. The buttermilk tenderizes and adds flavor. Trust me, it’s worth the wait.
- Overcrowding the pan: Fry in small batches so the oil stays hot and the nuggets crisp up right.
- Wrong oil temp: Use a thermometer. Too hot and they burn, too cool and they get greasy.
- Using wet breadcrumbs: If your coating gets soggy, try toasting the breadcrumbs first for extra crunch.
If you’ve ever had trouble with fried foods, these crispy pork chops have great tips. And for a different twist, try pork tenderloin in the Instant Pot — it’s a weeknight lifesaver.
And if you’re craving something cozy, this Mexican sweet potato chicken soup is a warm hug in a bowl.
The Best Way to Store Leftover Chicken Nuggets
I always make a double batch — one for now, one for later. These nuggets freeze beautifully and reheat like a dream.
Let them cool completely, then lay them on a baking sheet to freeze individually. Once frozen, transfer to a zip-top bag. They’ll keep for up to 2 months.
To reheat, pop them in a 375°F oven or air fryer until hot and crispy. Avoid the microwave — it makes them soggy.
For another freezer-friendly meal, try these chicken burgers or cilantro lime chicken.
And if you’re curious about baked versions, check out these baked chicken nuggets or air fryer nuggets for inspiration.
Ready to Give Chicken Nuggets a Try?
If you’ve made it this far, I hope you’re feeling inspired to try these chicken nuggets. They’re simple, satisfying, and full of heart — just like the meals I grew up with.
Whether you’re cooking for your grandkids, your sweetheart, or just yourself, this recipe brings comfort and joy to the table.
And if you’re looking for more weeknight winners, don’t miss these spicy garlic penne pasta, healthy muffin recipes, ground beef tacos, or healthy soup recipes.
Frequently Asked Questions
Can I bake these instead of frying?
Yes, ma’am! I’ve baked them plenty of times. Just place them on a parchment-lined sheet, spray with a little oil, and bake at 400°F for 20–25 minutes, flipping halfway. They won’t be quite as crispy as fried, but they’re still mighty tasty.
Can I use chicken thighs instead of breasts?
You sure can. Thighs are juicier and add a little more flavor. Just trim the fat and cut them into even pieces. I’ve done it both ways, and honestly, it’s hard to go wrong.
How do I keep the coating from falling off?
The trick is to pat the chicken dry before dredging and press the breadcrumbs on firmly. Letting them rest for 10 minutes before frying helps too. That way, everything sticks just right.
Can I make these ahead of time?
Absolutely. I often prep them in the morning, keep them chilled, and fry them up fresh at dinnertime. You can also freeze them raw (breaded) or cooked — both work great.
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