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Crispy Homemade Chicken Nuggets Easy Recipe for Perfect Snack

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These crispy homemade chicken nuggets are quick, easy, and packed with nostalgic comfort. Perfect for snacking, family gatherings, or potlucks, they feature a double coating technique and tender buttermilk-marinated chicken for the perfect crunch and juicy bite.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup (240ml) buttermilk
  • 1 cup (120g) all-purpose flour
  • 1 ½ cups (150g) panko breadcrumbs
  • ¼ cup (25g) Parmesan cheese, finely grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 large eggs, beaten, room temperature
  • About 2 cups (475ml) vegetable oil (canola or peanut oil recommended) for frying

Instructions

  1. Marinate the chicken: In a medium bowl, combine the chicken pieces with the buttermilk. Cover and refrigerate for 20-30 minutes (or up to 2 hours).
  2. Prepare the coating stations: In one bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, combine the panko breadcrumbs and grated Parmesan cheese.
  3. Coat the chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly in the panko-Parmesan mixture. Press the crumbs gently to adhere well.
  4. Heat the oil: Pour vegetable oil into a frying pan to a depth of about 1 inch (2.5 cm). Heat over medium-high heat until it reaches 350°F (175°C).
  5. Fry the nuggets: Working in batches, carefully place the coated chicken pieces into the hot oil. Fry for 3-4 minutes per side, turning once, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Avoid overcrowding.
  6. Drain and rest: Use tongs or a slotted spoon to transfer nuggets to a wire rack over a baking sheet to drain excess oil and keep crispy. Let rest for 2-3 minutes before serving.

Notes

Use cold buttermilk for better coating adhesion and tender chicken. Double coat with flour, egg, and panko for extra crunch. Drain nuggets on a wire rack to avoid sogginess. Maintain oil temperature at 350°F to prevent burning or greasiness. For a lighter version, air fry at 400°F for 10-12 minutes, flipping halfway. Nuggets can be baked at 425°F for 15-20 minutes, flipping halfway.

Nutrition

Keywords: chicken nuggets, crispy chicken, homemade chicken nuggets, easy snack, fried chicken, kid-friendly, comfort food

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