Description
These crispy chicken nuggets are perfect for all ages, offering a crunchy outside and juicy inside. Great as a snack or main dish, they’re easy to make and deliciously satisfying.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup breadcrumbs (panko preferred for extra crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- Oil for frying (vegetable or canola)
Instructions
- In a bowl, marinate chicken pieces in buttermilk for at least 30 minutes (or overnight in the refrigerator).
- Set up a breading station with three bowls: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; one with beaten eggs; and one with breadcrumbs.
- Remove chicken from buttermilk, letting the excess drip off. Coat each piece first in flour, then in egg, and finally in breadcrumbs.
- Heat oil in a deep pan or skillet over medium-high heat.
- Fry the chicken nuggets in batches for 3–4 minutes or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauces.
Notes
- For a healthier version, bake at 400°F (200°C) for 20-25 minutes or air fry at 375°F (190°C) for 12-15 minutes.
- Add a pinch of cayenne for a spicy kick.
- These nuggets freeze well after frying—just reheat in the oven.
Nutrition
- Serving Size: 1 serving (about 6-8 nuggets)
- Calories: 360
- Sugar: 1g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg