Homemade Chicken Nuggets
340kcal
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
Calories340kcalCarbohydrates20gProtein21gFat18gSaturated Fat3.5gPolyunsaturated Fat3gMonounsaturated Fat6gCholesterol120mgSodium580mgPotassium370mgFiber1gSugar2gVitamin A300IUVitamin C1mgCalcium60mgIron2mg
Notes
For a gluten-free version, use almond flour and gluten-free breadcrumbs. You can also bake or air fry instead of deep-frying for a lighter meal. These freeze beautifully — perfect for prepping ahead!