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
- 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.
- 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.
- 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.
- 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.
- 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℉.
- Remove the chicken nuggets from the oil and transfer to a paper towel-lined plate or cooling rack.
- Repeat until you’ve used all of your chicken.
Tips for Success
- 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.
- Keep it clean. While moving through your breading station, use one hand for dry ingredients and the other for the eggs. This will help prevent breading from sticking to your fingers.
- Make the first step easier. If you’d like, you can toss your flour mixture into a large zip-lock bag, followed by your marinated chicken and shake to coat. Then roll in egg and bread crumbs when you’re ready.
- Keep chicken nuggets warm. If you need to keep nuggets warm while cooking in batches, simply preheat your oven to its lowest setting and place a baking sheet or oven-safe serving dish in there. Transfer each batch of cooked nuggets to the pan to stay warm until you’re ready to serve.
Storing and Reheating
- 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.
Frequently Asked Questions
Can I make these ahead of time?
These are best fresh out of the fryer, but you can definitely prep your chicken and place it in the marinade up to 24 hours in advance.
Can I freeze homemade chicken nuggets.
Yes, you can freeze these nuggets and use them like you would store-bought chicken nuggets. Reheat from frozen in the air fryer (375℉ for 8-10 minutes, shaking half way through) or in the oven (400℉ for 15-18 minutes, flipping half way through).
Can I make these gluten-free?
I’ve never made these with gluten-free ingredients, but I know gluten-free panko bread crumbs do exist and there are a lot of great 1:1 gluten-free flour blends out there. If you give it a try, let me know how it goes!
Can I use these chicken nuggets for other dishes like orange chicken?
Sure! I would just recommend tossing with sauce right before serving to preserve the crispy coating.
Homemade Chicken Nuggets
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.
Servings servings
Equipment
- 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
Calories: 390kcal
Cost: $10
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Questions & Reviews
Thank you! I make nuggets for my picky 3-1/2 yr old (rhough I make big batches to last a few days for all of us to snack on…I hate the smell of “fry” in the house!) He has gotten so bad in the past year that he eats only PB on his sandwich, no jelly or other condiment. Velveeta Shells & Cheese, but only the microwavable cups. In the past two months, he’s given up pizza b/c he says he doesn’t like the sauce…which is crap, b/c he won’t even eat sauceless cheese pizza. My only saving grace is that he loves fruit, colby cheese sticks, yogurt, chicken nuggets and steamed broccoli (and don’t even think about putting cheese on it.) He loves McD’s nuggets and refuses ChickFilA. Ugh. I’m so tired of advice after surviving my 6-1/2 yr old being picky (which she is finally gerowing out of!) that I tend to be rude when people give it now. My kids are obviously healthy, not oberweight, very active kids. I don’t need advice. Pediatrician says he’s healthy and don’t worry about it. I mean, YOU are a food blogger, you are obviously a good, well-rounded cook as well. Now I don’t feel so bad. 🙂 I love your blog…and I know I’ve sent some new followers to your page the past few weeks. (It was the cinnamon rolls that did it!) Keep cookin, Mama! And thank you!
I LOVE this recipe – it’s the only one I’ve EVER found that my entire family will eat. However, because I am making it once a week, I am suddenly finding several jars of sad, skinny, dehydrated dill pickles in my refrigerator, with no place to go! Is there a replacement ingredient for the pickle juice? Or is there a wonderful recipe that uses TONS of dill pickles simmering in your mind? Thanks for the help!
‘Cuz, you know, calories.
I love these and so do my picky eaters. I recently learned about air fryers. Have either of you ever used one of these?
These nuggets look sooo good! I’m making them tonight. Already got them marinating in the fridge 🙂 will let you know how it turns out..
These were delicious! I’ve been looking for a good chicken nugget recipe for some time amd my search stops now! I’m not a fan of pickles but the juice paired really well with the combo of spices.
Yum. 😀
Thanks for the yummy recipe. We made these for dinner last night. We ate Chick-fil-a the night before and they gave us so many dipping sauces I wanted more. We made these homemade puppies and they were so much better AND cheaper!
I have been makingthese for years and my picky eaters gobble them up. I actually dont usethe pickle juice at all and they come out fine. My kids call it “Crunchy Chicken! “
Just saw this recipe for the 1st time & was wondering if the dipping sauce recipe mentioned was ever published?
Sorry- not yet!
If you pulse the chicken chunks in a blender and grind to a slurry, then mix with an egg and a small amount of potato flakes and press into the coating mixture, you can fool a 3-year-old into thinking they are eating “real” chicken nuggets. True story. They come out with the same spongy texture that McD’s nuggets have, and aren’t full of unidentifiable ingredients. I even ate a few. Also VERY freezable. Pop into the oven, and heat until crisp!