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Chicken nuggets - Image 3

Crispy Homemade Chicken Nuggets

These homemade chicken nuggets are crispy on the outside, tender and juicy on the inside. Made with simple ingredients and customizable seasonings, they're a healthier, tastier alternative to frozen or fast-food versions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or chicken thighs for more flavor and moisture
  • 1 cup all-purpose flour or gluten-free 1:1 flour blend
  • 2 large eggs
  • 2 tablespoons milk or water
  • 1.5 cups panko breadcrumbs or regular breadcrumbs for a finer texture
  • 0.5 cup grated Parmesan cheese optional, adds umami and crispness
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika smoked or sweet
  • 1 teaspoon onion powder
  • 1 teaspoon salt plus more for seasoning chicken
  • 0.5 teaspoon black pepper
  • cooking oil spray or neutral oil for frying

Equipment

  • Large baking sheet
  • Parchment paper or silicone baking mat
  • Three shallow bowls for breading
  • Sharp knife and cutting board
  • Instant-read meat thermometer
  • Cooking oil sprayer or brush

Method
 

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat. Pat the chicken breasts completely dry with paper towels—this is crucial for the coating to stick. Cut the chicken into 1.5-inch bite-sized pieces and season lightly with salt and pepper.
  2. Set up your breading station with three shallow bowls. In the first bowl, place the flour. In the second, whisk the eggs with the milk until smooth. In the third, combine the panko, Parmesan (if using), garlic powder, paprika, onion powder, salt, and pepper. This 'dry-wet-dry' method is the secret to a perfect, even crust.
  3. Working with one piece at a time, dredge the chicken in the flour, shaking off any excess. Next, dip it fully into the egg wash, letting the excess drip off. Finally, press it firmly into the panko mixture, ensuring all sides are well coated. Place the breaded nugget on the prepared baking sheet. Repeat with all pieces, leaving a little space between each.
  4. Generously spray the tops of all the nuggets with cooking oil. This mimics the effect of frying, helping them turn golden and crisp. Bake for 12-15 minutes, then carefully flip each nugget over. Spray the other side with oil and bake for another 10-12 minutes, or until deeply golden brown and the internal temperature reaches 165°F.
  5. Let the nuggets rest on the baking sheet for 5 minutes after baking. Trust me, this allows the crust to set and become extra crunchy. Serve immediately with your favorite dipping sauces like honey mustard, BBQ, or ranch. Step back and admire your perfectly crispy, homemade creation!

Notes

Chef's Tips:
• For the crispiest results, don't crowd the baking sheet. Use two sheets if needed.
• A common mistake is not pressing the chicken firmly into the breadcrumbs. A good press ensures a thick, even coating.
• Serve with a squeeze of fresh lemon to brighten the flavors.
Food Safety:
• Always cook chicken to an internal temperature of 165°F (74°C) as measured with a meat thermometer.
• Do not leave cooked chicken at room temperature for more than 2 hours.