Homemade Chicken Nuggets

There are moms out there whose kids have no idea what fast food restaurants are. I am not one of those moms. Fast food happens sometimes!

There are lots of baked chicken nugget variations out there, and the first time I made these, I tried baking some and frying some. And I decided that I’m just choosing a path and recommending that you fry these. They’re better. They just are. I know they’re not better FOR you, but honestly, sometimes you’ve just gotta take one for the team. I think there are ways to make a baked version tasty, but I felt like as it was, these were a little dry and flavorless and no one would eat them. So. There you have it. I’m being bossy. Fry these homemade chicken nuggets and call it a day.

Ingredients Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

Chicken and Marinade

• Boneless, skinless chicken breasts – No ground up chicken here! We’re using pieces of whole chicken breasts.
• Dill pickle juice – Pickle juice contains acid and salt which helps break down muscle proteins, resulting in juicier chicken nuggets.
• Buttermilk – Like pickle juice, buttermilk helps tenderize the chicken, keeping it nice and juicy. The lactic acid in buttermilk is what’s responsible for that job, so plain milk is not a good substitute. If you must substitute, mix 3/4 cup milk with 2 1/4 teaspoons of lemon juice or vinegar and let the mixture sit for a few minutes until thickened before adding it to the marinade mixture.
• Tabasco sauce – This does not make the nugget spicy, it just adds a nice kick of flavor.

Dredging and Breading

• Kosher salt
• Freshly ground black pepper
• All-purpose flour
• Baking soda – Baking soda speeds up the browning process, making those nuggets perfectly golden and crispy without overcooking the chicken.
• Onion powder
• Garlic powder
• Paprika
• Egg whites – Discard or reserve the yolks for another use. By using just egg whites, we can get a nice, light, crispy coating on our nuggets.
• Water
• Unseasoned panko bread crumbs – Panko style bread crumbs are already light and crispy, giving these nuggets a great crunchy coating. Find these near the traditional-style bread crumbs on the baking aisle or near Asian foods.

For Frying

• Oil or choice – I like peanut oil for frying, but there are lots of other options out there. Beef tallow, lard, refined coconut oil (no coconut flavor), or refined avocado oil are all good substitutes. I’d avoid canola oil, soybean oil, corn oil or sunflower/safflower oil. Although these oils have a high smoke point, they can oxidize at higher temperatures (leaving a fishy taste/odor) and can leave a greasy finish compared to the other options listed above.
• Thermometer for oil- Oil temperature can make or break your success here! Oil can overheat fast is your heat is too high. It can also drop fast if you add too many nuggets at once. Too hot and your breading will burn before the chicken has cooked. Too cool and your breading will get oil-logged and soggy. Use a candy thermometer or deep-fry thermometer that clips to your pan to keep an eye on things and make sure your temp is staying in range.
• Thermometer for chicken – You want your chicken pieces to reach and internal temperature of 165℉.
• Stainless steel skimmer – A skimmer is similar to a strainer on a long handle. While not required, this is the easiest way to remove your cooked chicken nuggets from the pot without taking excess oil with you.

How to Make Homemade Chicken Nuggets

1. Start by cutting your chicken into uniform, bite-sized pieces. You’ll pop those in s bag with a mixture of buttermilk, pickle juice, and Tabasco sauce and let it all marinate in the fridge for 1-4 hours.
2. When ready to cook, you’ll set up a dredging and breading station. In the first bowl you’ll have a mixture of flour, baking soda, salt, pepper, onion powder, garlic powder, and paprika. Next you’ll have your egg whites mixed with a little water, and lastly you’ll have your bread crumbs.
3. Get a couple of inches of oil heating on the stove. Use a candy or deep frying thermometer to keep an eye on the temperature.
4. While the oil is heating, you’ll toss a handful of chicken pieces into the flour mixture, roll each in the egg whites, and finally roll to coat in the panko bread crumbs.
5. When the oil reaches 350℉, carefully add the chicken pieces to the pot and fry for 3-5 minutes, or until the internal temperature reaches 165℉.
6. Remove the chicken nuggets from the oil and transfer to a paper towel-lined plate or cooling rack.
7. Repeat until you’ve used all of your chicken.

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Homemade Chicken Nuggets

5 from 1 vote

These homemade nuggets are made from whole pieces of chicken breast, marinated for a tender, juicy finish, and coated in a light, crispy breading that fries up golden and crunchy.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

1 hour hour

Total Time 1 hour hour 30 minutes minutes

ServingsServings6 servings

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Equipment

• candy thermometer
• Skimmer

Ingredients

• 1 ½ pound boneless skinless chicken breasts
• ¾ cup dill pickle juice
• ¾ cup buttermilk
• 10 dashes Tabasco sauce
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• 1 tablespoon onion powder
• 1 ½ teaspoons garlic powder
• 1 teaspoon paprika
• 3 egg whites
• 1 tablespoon water
• 1 ½ cups unseasoned panko bread crumbs
• Peanut oil or other oil with a very high smoke point like canola, although canola can impart a fishy flavor when cooked at very high temperatures

Instructions

Marinate the Chicken

• Cut the chicken breasts into bite-sized pieces. In a gallon-sized Ziploc bag, combine pickle juice, buttermilk, and about 10 dashes of Tabasco sauce. Add the chicken and seal the bag, then refrigerate it for 1-4 hours.

Bread and Fry

• When ready to cook, whisk together 1 teaspoon black pepper, 1 teaspoon kosher salt, the flour, baking soda, onion powder, garlic powder, and paprika in a shallow bowl. In another shallow bowl, whisk together the egg whites and water. Add the bread crumbs to a third shallow bowl.
• Begin heating about 2 inches of peanut oil in a heavy pot fitted with a candy or deep fry thermometer.
• Place a handful of chicken pieces into the flour and toss to coat (you can also coat them all at once by combining the chicken and the flour mixture in a large Ziploc bag and shaking to coat). Roll the chicken in the egg whites, then roll to coat in the Panko. Repeat with remaining chicken pieces.
• Preheat oven to the lowest setting and place a baking sheet or oven-safe serving dish in there to warm up.
• When the oil reaches 350℉ degrees, place 1/3-1/2 of the coated chicken pieces in the pan and cook, stirring gently and frequently, until golden brown (about 3-5 minutes; use an instant read thermometer to check them if you’re nervous; the nuggets should be at least 165°F in the center). Place the cooked chicken in the heated oven (if you don't want to eat in batches) and repeat with the remaining chicken. Serve immediately.

Notes

• Don’t over-crowd your pan. Putting too many chicken nuggets in at once will result in a quick drop in the temperature of your oil. When the oil temperature is too low, it results in soggy breading.
• These nuggets are best enjoyed fresh! If you have leftovers, store them in an airtight container in the fridge and enjoy within 2-3 days for best results.
• Reheat in the air fryer (preheat to 375℉ and heat for 3-5 minutes) or oven (preheat to 400℉ and bake for 8-12 minutes) to restore crispiness.

Nutrition

Calories: 390kcal, Carbohydrates: 32g, Protein: 31g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 76mg, Sodium: 1227mg, Potassium: 569mg, Fiber: 2g, Sugar: 3g, Vitamin A: 250IU, Vitamin C: 2mg, Calcium: 79mg, Iron: 2mg

Course: Main Courses

Cuisine: American

Keyword: Homemade Chicken Nuggets

Calories: 390kcal

Author: Our Best Bites

Cost: $10

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