Homemade Chicken Nuggets are simple to make at home and a million times better than your neighborhood fast food restaurant. These are such a huge hit with my kiddos, but even adults can’t resist them.
I’m not sure there is a meal that is more kid-friendly than chicken nuggets. They are pretty easy to make at home, and then you know exactly what is going in them. This recipe only takes seven ingredients, and besides the chicken, I bet most of it is already in your pantry.
My kids absolutely love this recipe. When I first made it for them, I asked them what they thought and if they were better than fast food. They unanimously said they were a million times better than takeout. They never unanimously say anything.
My grandkids are very picky eaters. I made these this evening. I enlisted the 12yo to help. She ended up eating more than ten nuggets! The chicken is so tender and tasty. This will definitely be in our rotation!
How to Make Chicken Nuggets
This is a brief overview of these homemade chicken nuggets. For the full recipe with all of the measurements, be sure to see the recipe card at the bottom of the post.
- Cut the chicken into bite-sized pieces. Do your very best to cut them into a uniform size. This will ensure that they cook evenly. Pat the chicken dry and lightly season it with salt and pepper.
- Make the breading mixture. Whisk together flour, salt, garlic powder, and black pepper. Set aside.
- Set up the breading station. On the first plate, have the cut-up chicken. Next, have a shallow dish with whisked eggs. Finally, have a plate with the flour mixture.
- Bread the chicken. Working with a few pieces of chicken at a time, coat the chicken in the egg mixture. Then coat it in the flour mixture. Repeat with the eggs and then the flour. Set the chicken aside and allow it to rest for five minutes.
- Fry the chicken nuggets. Bring vegetable oil to 350 degrees Fahrenheit over medium heat. Work in batches to fry the chicken, about three minutes on each side. See below for my tips and tricks on frying.
Tips and Tricks for Frying Chicken Nuggets
- Make sure the oil is 350 degrees Fahrenheit. The best way to do this is with an instant read thermometer. If that is not available, test the oil with one nugget. It should bubble immediately when you drop it in the oil (this tells you it is hot enough) and it should not burn the nugget in the six minutes it takes to cook (this tells you it is not too hot).
- Don’t overcrowd the pan. This is a really common mistake when frying food. If you add too much to the pan at once, the temperature of the oil will drop and it won’t be hot enough to fry the food properly. A good rule of thumb for this recipe is that each nugget should have 1 inch of space around it.
- Ventilate your kitchen well. I hate the smell fried food leaves behind. But by turning the vent on in my microwave and opening my kitchen window, I get almost no residual smell at all.
- Watch the heat on the oil. If your nuggets are getting really dark before the six minutes is up, turn the temperature down on the oil a little.
Instant Read Thermometer
Storing and Reheating
This recipe is best when eaten right away. If you have leftovers they can be stored in an airtight container for up to four days in the refrigerator. As with all recipes, use your best discretion when it comes to leftovers.
To reheat this recipe, I highly recommend reheating in the air fryer. Reheat at 350 degrees for 5 to 10 minutes, checking on the nuggets to ensure they don’t burn.
This chicken nugget recipe consists of boneless, skinless chicken breasts, all purpose flour, salt, garlic powder, black pepper, eggs, and vegetable oil.
This recipe has not been tested with gluten-free flour.
Yes! This recipe is completely dairy free.
While we love these reheated in the air fryer, we tested making them from raw in the air fryer and really didn’t care for the outcome. The breading remained fairly dry without the crispiness that makes the original recipe so special.
What to Serve with Chicken Nuggets
While my kiddos love this recipe, it doesn’t make a meal alone. Here are some great ideas for what to serve with these.
- I love adding some Parmesan Roasted Broccoli to the mix so that they get some veggies in.
- I’m not sure it is even legal to eat chicken nuggets without fries, and these Sweet Potato Fries are my favorite. Looking for traditional fries? I’ve got you covered with these Easy French Fries.
- My Coleslaw recipe is a natural addition to this meal.
- Finally, my Mac and Cheese would make this the ultimate kid-friendly meal.
If you make this chicken nuggets recipe or any of my other recipes, please leave me a comment and let me know what you think.
- 1 pound chicken breasts cut into 2 inch pieces that are 1/2 inch thick
- 2 cups all purpose flour
- 1 tablespoon kosher salt (plus 1 teaspoon for seasoning chicken)
- 1 tablespoon garlic powder
- 1/2 tablespoon black pepper (plus 1/8 teaspoon for seasoning chicken)
- 4 large eggs beaten
- 1/2 cup vegetable oil
- Pat the chicken dry and season with 1 teaspoon kosher salt and 1/8 teaspoon black pepper.
- Combine the flour, salt, garlic powder, and black pepper in a dish, whisking to combine. Pour onto a plate.2 cups all purpose flour, 1 tablespoon kosher salt, 1 tablespoon garlic powder, 1/2 tablespoon black pepper
- Add the eggs to a shallow dish.4 large eggs
- Working in batches, coat the chicken egg, then dip it in the flour mixture. Repeat, putting it in the egg mixture and again in the flour mixture. Let the chicken sit for five minutes.
- While the chicken is resting, heat the oil in a large skillet. Bring the temperature of the oil to 350 degrees Fahrenheit. Cook the chicken in batches (read here about overcrowding) for 6 to 7 minutes or until the chicken reaches 165 degrees and is golden brown.1/2 cup vegetable oil