Crispy Homemade Chicken Nuggets
Forget about frozen! With this recipe, you'll whip up irresistibly crispy and juicy chicken nuggets in no time, sure to delight both young and old. Perfect as a snack, main course, or for your next party.
Preparation
15 min.
Cook / Bake
15 min.
Servings
4
Calories
480 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 500 gChicken breast(boneless, skinless)
- 100 gAll-purpose flour
- 2 largeEggs
- 150 gPanko breadcrumbs
- 1 teaspoonPaprika powder
- 0.5 teaspoonGarlic powder
- 1 pinchSalt(to taste)
- 1 pinchBlack pepper(to taste)
- 500 mlVegetable oil(for frying)
Instructions
Cut the chicken breast into bite-sized pieces, about 1-1.5 inches (2.5-3.8 cm) in size. Pat them dry with paper towels.
Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, paprika powder, garlic powder, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Dredge each chicken piece first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, coat it thoroughly with the seasoned panko breadcrumbs, pressing gently to make sure the crumbs adhere well.
Heat the vegetable oil in a large deep skillet or a Dutch oven over medium-high heat to about 350°F (175°C). Ensure there's enough oil for the nuggets to be at least partially submerged.
Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry them in batches for 3-5 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Once cooked, remove the nuggets with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
Serve your crispy homemade chicken nuggets immediately with your favorite dipping sauces, such as ketchup, BBQ sauce, or honey mustard.
💡 Tipp
Varianten
- Add a pinch of cayenne pepper to the breading for a spicy kick.
- Experiment with different herbs like dried oregano or thyme in the breading mixture.
Ersatz & Alternativen
- Instead of chicken breast, you can use chicken thighs for a juicier nugget, though the cooking time might slightly increase.
- For a gluten-free option, use gluten-free all-purpose flour and gluten-free breadcrumbs.
Aufbewahrung
Store cooked and cooled chicken nuggets in an airtight container in the refrigerator for up to 3 days.
Einfrieren
To freeze, arrange cooked nuggets in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in an oven or air fryer.
Nutrition per serving
Calories
480 kcal
Protein
35 g
Carbohydrates
30 g
Fat
25 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/crispy-homemade-chicken-nuggets
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