Homemade Chicken Nuggets: Crispy and Juicy

Homemade chicken nuggets are crispy outside, juicy inside, and far better than most frozen versions because you control the ingredients. They are popular with kids and adults, and they are quick to make. The recipe card below lists the exact amounts; here are the tips for crunchy nuggets.

Why homemade is better

• Real chicken breast, not processed meat.
• You choose the oil, and you can bake them instead of frying.
• You control the salt and seasoning.

Tips for crunchy, juicy nuggets

• Cut the chicken into even pieces so they cook at the same speed.
• Marinate the pieces in beaten egg with salt and pepper for 10 minutes for more flavor.
• Use the three-step breading: flour, then egg, then breadcrumbs. Press the crumbs on firmly.
• To fry: heat oil to about 175 degrees Celsius and fry in batches for 3 to 4 minutes until golden; drain on paper towels.
• To bake: place on a lined tray, spray lightly with oil and bake at 210 degrees Celsius for 15 to 18 minutes, turning once.
• Cook until the center reaches 74 degrees Celsius and no pink remains.

Variations

• Mix breadcrumbs with paprika, garlic powder or grated parmesan.
• Use crushed cornflakes or panko for extra crunch.
• Serve with ketchup, garlic yogurt sauce, honey mustard or sweet chili.

Storage

Keep cooked nuggets in the refrigerator for 3 days and reheat in the oven or air fryer to stay crisp. Raw breaded nuggets freeze well for up to 2 months.

Wash your hands and boards after handling raw chicken.