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Can you beat homemade nuggets? We think not! With six kids, you better believe we’ve eaten a few thousand nuggets in our lifetime, and our chicken nuggets recipe is our GO-TO!

This recipe is so simple (just a few easy steps) that we make it for dinner at least once or twice a month. It’s ready in a snap, on the table in only 30 minutes.

For more of our kid-approved favorites, try Chicken Fingers and Popcorn Chicken!

Why we think you’ll love it:

  • Quick and easy. This quick dinner is on the table in only 30 minutes and is one of the best family dinner ideas!
  • Save time and money. Save a trip to a fast-food restaurant with this easy meal that uses simple and affordable ingredients!
  • Healthier option. These nuggets are a healthier option where you control the ingredients. We’ve also included air fryer directions.

Chicken Nuggets Ingredients And Substitutions

  • 2 boneless, skinless chicken breasts – We find a quick partial freeze of the chicken breast stabilizes it, enabling you to slice it into even pieces effortlessly. Once cut, allow the pieces to thaw before cooking.
  • 1 cup all-purpose flour
  • 2 eggs – Room temperature eggs whisk in better than cold eggs.
  • 2 tablespoons water – or milk
  • 1 cup regular or panko breadcrumbs – We use regular breadcrumbs for a smoother crust, but panko crumbs offer a crispier finish. Both are delicious options.
  • ½ cup Parmesan cheese – We have found that grated parmesan cheese works the best.
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic salt – or paprika or cayenne pepper, onion powder, black pepper, or lemon pepper
  • oil, for frying – Use a high smoking point oil like vegetable oil, canola oil, or peanut oil. We have also been able to find olive oil suitable for frying.
  • optional dipping sauce – Honey Mustard Sauce, Fry Sauce Recipe, Buffalo Sauce Recipe, Sweet and Sour Sauce, BBQ sauce, Homemade Ranch Dressing, or Chick Fil A Sauce
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Chicken dipped in flour.
Chicken dipped in egg mixture.
Breaded chicken pieces dipped in bowl.
Breaded chicken nuggets on white plate.
Chicken nuggets frying in oil.
Chicken nuggets frying in oil.

How to Make Chicken Nuggets

  1. PREP. Cut boneless, skinless chicken breasts into bite-sized pieces (about 1–1½ inches).
    • Place flour in a medium bowl.
    • Combine eggs and water in a second bowl and beat.
    • In a third bowl, combine breadcrumbs, Parmesan cheese, Italian seasoning, and garlic salt and mix.
    • Fill a frying pan with oil and heat over medium heat to 350°F.
  2. NUGGETS. While the oil is heating up, coat the chicken. Coat each nugget with flour, then dip into the milk mixture. Finally, coat with the breadcrumb mixture.
  3. FRY. When the oil is ready, place one nugget into the oil to test. It should sizzle immediately. If it darkens too quickly without cooking on the inside, then the oil is too hot. You will need to adjust the heat accordingly.
    • Fry nuggets in batches for 3–4 minutes on each side, then place on a wire rack or paper towel–lined plate. Drain the nuggets before serving.

Kristyn’s Recipe Tips

  • The flour coating is what helps keep the breadcrumbs from falling off the nuggets.
  • For clean, even slices, we first partially freeze the chicken breasts.
  • When we want extra crispy nuggets, dip them a second time in the milk and breadcrumbs.
  • Maintain the oil temperature at around 350-375°F. Too low, and the nuggets will be greasy; too high, and they’ll burn.

Air Fry Directions:

  1. Preheat the air fryer to 400°F. Spray the air fryer basket with cooking spray.
  2. Arrange the chicken nuggets in a single layer in the basket, making sure the sides are not touching. For a crispy texture, spray the top of the nuggets with olive oil.
  3. Cook for about 7 minutes. Repeat for the remaining nuggets. 
5 from 51 votes

Chicken Nuggets Recipe

By: Kristyn Merkley
This homemade chicken nuggets recipe is crispy on the outside, juicy on the inside, and a million miles away from anything frozen.
Servings: 4
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Equipment

Ingredients 

  • 2 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons water
  • 1 cup regular or panko breadcrumbs
  • ½ cup Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic salt
  • vegetable oil, for frying

Instructions 

  • Cut chicken into bite-sized pieces (about 1-1½ inches).
  • Place flour in a medium bowl.
  • Combine eggs and water in a second bowl and beat together.
  • In a third bowl, combine breadcrumbs, Parmesan, Italian seasoning and garlic salt and mix together.
  • Fill a frying pan with about 2 inches of oil and heat over medium heat to 350 degrees F.
  • While the oil is heating up, coat each chicken nugget with flour, then dip into the egg mixture. Finally, coat with the breadcrumb mixture.
  • When oil is ready, place one nugget into the oil to test. It should sizzle immediately. If it darkens too quickly without cooking on the inside, then the oil is too hot. Adjust the heat accordingly.
  • Fry nuggets in batches for 3-4 minutes on each side, then place on a wire rack or paper towel-lined plate to drain before serving.

Video

Notes

Recipe Tips.
  • The flour coating is what helps keep the breading from falling off the nuggets.
  • Partially freezing the chicken breasts will help you cut clean and evenly sized pieces.
  • For an extra crispy crust, after the initial breading, dip the chicken back into the egg mixture and then back into the breadcrumbs.
  • Maintain the oil temperature at around 350-375°F. Too low, and the nuggets will be greasy; too high, and they’ll burn.
Prep ahead. Coat the chicken pieces, place them in a single layer, cover them tightly with plastic wrap, and store them in the fridge for a few hours before frying.
Oven directions.  Place breaded nuggets on a wire rack over an aluminum foil-lined baking sheet.  Spray with olive oil spray and bake at 400 degrees F for 10 minutes.  Flip, spray again, and cook for an additional 8 minutes.  Broil for a few minutes more to brown nuggets. 
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. Reheat under the broiler or air fryer until warm and crisp.

Nutrition

Serving: 1g, Calories: 386kcal, Carbohydrates: 36g, Protein: 37g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 163mg, Sodium: 474mg, Potassium: 539mg, Fiber: 2g, Sugar: 1g, Vitamin A: 272IU, Vitamin C: 1mg, Calcium: 218mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How do you check the oil temperature without a thermometer?

Carefully insert the handle of a wooden spoon or a wooden chopstick into the hot oil. 
Ready: If the oil starts steadily bubbling around the wood, it’s likely in the 350-375°F range. 
Not hot enough: If there are only a few bubbles, the oil needs more time to heat up. 
Too hot: If the oil is bubbling vigorously, it’s too hot and you should let it cool down a bit.

Prep ahead of time?

After coating the chicken, place them in a single layer and cover them tightly with plastic wrap. Store in the fridge for a few hours before frying according to the recipe. 

How to store?

Place the cooled nuggets in an airtight container and store them in the fridge for 3-4 days or in the freezer for 2-3 months. Reheat under the broiler until warm and crisp.

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This recipe was originally published October 2020.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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5 from 51 votes (32 ratings without comment)

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30 Comments

  1. Mel says:

    5 stars
    Could not believe how easy and delicious these were. My kids couldn’t get enough!

    Reply
  2. Sara Welch says:

    5 stars
    Enjoyed these for dinner last night and they were a savory success! Turned out easy and delicious, and way better than a store bought brand! Definitely, a new favorite recipe!

    Reply
  3. Kristen says:

    5 stars
    These were amazing and got the seal of approval from my kids, they said they liked them even more than the store-bought ones.

    Reply

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