Who knew homemade chicken nuggets could spark so much joy in my kitchen? There’s nothing like that first crispy bite of golden-brown goodness – way better than anything from a drive-thru. My kids go wild when they hear the sizzle of nuggets frying on Sunday afternoons, racing to set the table before I even call them.

This recipe became our family favorite because it’s ridiculously easy (even on hectic weeknights) and lets us control what goes in. No mystery ingredients here – just juicy chicken with a crunchy parmesan-breadcrumb coating that makes everyone beg for seconds. I’ll never forget my youngest dipping his first homemade nugget in ketchup with this look of pure wonder – that’s when I knew store-bought could never compare!

Why You’ll Love These Homemade Chicken Nuggets

Let me tell you why these nuggets will become your new obsession:

• Crispy magic: That perfect golden crunch gives way to juicy, tender chicken inside
• Healthier happiness: You know exactly what’s going in – no weird additives or preservatives
• Flavor playground: Switch up the spices or try different dipping sauces – my kids love experimenting
• Kid-approved: Picky eaters devour these (seriously, they disappear faster than I can make them!)
• Freezer-friendly: Make a double batch – they reheat beautifully for quick meals later

Trust me, once you taste homemade, those frozen nuggets will seem sad by comparison!

Ingredients for Homemade Chicken Nuggets

Gathering these simple ingredients is the first step to nugget nirvana! Here’s what you’ll need for crispy perfection:

• 2 boneless, skinless chicken fillets (about 1 lb total) – cut into 1-inch bites (I like keeping some irregular shapes for extra crispy edges)
• 1 cup breadcrumbs – panko works great for extra crunch, but regular works too
• 1/2 cup grated parmesan cheese – the good stuff from the refrigerated section, not the shelf-stable powder
• 1 tsp garlic powder – our secret flavor booster
• 1 tsp paprika – for that beautiful golden color
• 1/2 tsp salt – I use kosher salt for even seasoning
• 1/2 tsp black pepper – freshly ground if you’ve got it
• 2 eggs – beaten with 1/4 cup milk for the perfect sticky coating
• 1/2 cup flour – all-purpose works perfectly here
• Oil for frying – about 1/2 inch in your pan (I use vegetable or canola)

Pro tip: Measure everything before you start – once those hands get coated in breading, you don’t want to be reaching for ingredients!

Equipment Needed

You won’t need anything fancy for these nuggets – just grab:

• 2 mixing bowls (one for dry ingredients, one for egg wash)
• A good heavy-bottomed frying pan – keeps the oil temperature steady
• Tongs or a slotted spoon – for flipping those golden beauties
• Paper towels – to drain excess oil (I always keep extra handy!)
• A large plate or baking sheet – for breading the chicken pieces

That’s it! Now let’s get those hands messy and make some magic.

How to Make Homemade Chicken Nuggets

Alright, let’s dive into the fun part – transforming simple ingredients into crispy golden nuggets! I promise it’s easier than you think, especially once you get into the rhythm of the breading process. Just follow these steps and you’ll be munching on the best homemade chicken nuggets in no time.

Preparing the Chicken

First things first – let’s prep our chicken! I like to use boneless, skinless chicken fillets because they’re tender and quick to cook. Lay them on your cutting board and trim off any fat or weird bits. Now, here’s my nugget-cutting trick: aim for 1-inch pieces, but don’t stress about perfection. Those slightly uneven chunks actually get extra crispy edges that are my favorite part! Just keep them roughly the same size so they cook evenly.

Coating the Nuggets

Now for the magical crispy coating – this is where the fun begins! Set up your breading station with three bowls: flour in the first, beaten eggs with milk in the second, and your breadcrumb-parmesan-spice mixture in the third. Here’s how it goes:

1. Toss a few chicken pieces in flour (this helps the egg stick)
2. Dip them in the egg wash – let excess drip off
3. Roll in breadcrumb mixture, pressing gently so it really sticks

Pro tip: For extra-crispy nuggets, repeat the egg and breadcrumb steps! I call this the “double dip” method, and it makes all the difference. Just don’t overcrowd your breading bowls – work in small batches for best results.

Frying to Perfection

Heat about 1/2 inch of oil in your pan over medium heat (you’ll know it’s ready when a breadcrumb sizzles immediately). Carefully add your coated nuggets – don’t crowd the pan! They need room to get crispy. Fry for 3-4 minutes per side until they’re that perfect golden brown color we’re after. You’ll hear that glorious sizzle!

Once they’re done, transfer them to paper towels to drain. Resist the urge to eat them immediately – they’re crazy hot! But honestly, that first bite of these homemade nuggets fresh from the pan? Absolute heaven.

Tips for Crispy Homemade Chicken Nuggets

Want restaurant-quality crispiness at home? These are my tried-and-true secrets for perfect nuggets every time:

• Dry chicken = crispier coating: Always pat your chicken pieces dry with paper towels before breading – moisture is the enemy of crunch!
• Panko power: Swap regular breadcrumbs for Japanese-style panko – their flaky texture creates amazing crispiness (I keep both in my pantry just for nuggets).
• Oil temperature matters: If your oil isn’t hot enough, nuggets will absorb too much oil and get soggy. Test with a breadcrumb first – it should sizzle immediately.
• Give them space: Never overcrowd the pan – nuggets need room to fry properly or they’ll steam instead of crisp up.
• Season your flour: Add a pinch of salt and pepper to the flour mixture for extra flavor in every bite.

Follow these simple tricks and you’ll never settle for limp, sad nuggets again!

Variations for Your Homemade Chicken Nuggets

One of my favorite things about homemade chicken nuggets is how easily you can mix up the flavors! Here are some fun twists we’ve tried:

• Spicy kick: Add 1/2 tsp cayenne pepper to the breadcrumbs – my husband loves these with ranch dressing
• Gluten-free: Swap regular flour for almond flour and use gluten-free breadcrumbs
• Italian-style: Mix in 1 tbsp dried Italian herbs with the breadcrumbs
• Extra cheesy: Double the parmesan and add 1/4 cup shredded cheddar to the coating
• Crunchy cornflake: Use crushed cornflakes instead of breadcrumbs for crazy texture

Don’t be afraid to experiment – some of our best nugget creations happened by accident!

Serving and Storing Homemade Chicken Nuggets

The best part? Digging in while they’re still piping hot and crispy! We always have a dipping sauce party at my house – honey mustard is the crowd favorite, but BBQ, ranch, and even sweet chili sauce make regular appearances. For leftovers (if you’re lucky enough to have any!), store them in an airtight container in the fridge for up to 3 days. They reheat beautifully in the oven or air fryer – just 5 minutes at 375°F brings back that perfect crunch!

Nutritional Information for Homemade Chicken Nuggets

Here’s the approximate nutrition for these homemade nuggets (based on 6 pieces per serving): about 280 calories, 25g protein, and 12g fat. Remember, these numbers can change depending on your exact ingredients and how much oil they absorb during frying. I’m not a nutritionist, so treat this as a general guide rather than medical advice!

Frequently Asked Questions

I get asked these questions all the time about homemade chicken nuggets – here are the answers straight from my kitchen:

Can I bake these instead of frying?
Absolutely! Bake at 400°F for 15-20 minutes on a wire rack set over a baking sheet (this lets air circulate for maximum crispiness). Spritz with a little oil before baking for that golden color we love.

Can I freeze homemade chicken nuggets?
Yes, and they freeze beautifully! Let them cool completely, then spread in a single layer on a baking sheet to freeze before transferring to bags. They’ll keep for 2-3 months. Reheat straight from frozen in a 375°F oven for about 10 minutes.

What’s the secret to keeping them crispy?
That double-coating trick and making sure your oil is properly hot (about 350°F if you’re using a thermometer). And never cover them while they’re hot – that trapped steam turns them soggy instantly!

Can I use chicken breast instead of fillets?
Of course! Just pound the thicker parts gently so everything cooks evenly. I actually prefer breasts sometimes because they’re easier to cut into uniform pieces.

Final Thoughts

There you have it – my foolproof path to crispy homemade chicken nugget bliss! I can’t wait for you to experience that first perfect bite. Let me know how yours turn out in the comments – and which dipping sauce became your favorite. Now go forth and make some nugget magic!

Irresistible 2-Ingredient Homemade Chicken Nuggets Kids Crave

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• Author: Christina R. Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

Crispy homemade chicken nuggets that are easy to make and perfect for a quick meal or snack.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken fillets
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 eggs
• 1/4 cup milk
• 1/2 cup flour
• Oil for frying

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Instructions

1. Cut chicken fillets into bite-sized pieces.
2. Mix breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper in a bowl.
3. Whisk eggs and milk in another bowl.
4. Coat chicken pieces in flour, dip in egg mixture, then coat with breadcrumb mix.
5. Heat oil in a pan over medium heat.
6. Fry nuggets until golden brown, about 3-4 minutes per side.
7. Drain on paper towels and serve warm.

Notes

• For extra crispiness, double coat the nuggets.
• You can bake instead of fry at 400°F for 15-20 minutes.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 6 nuggets
• Calories: 280
• Sugar: 1g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 120mg

Keywords: homemade chicken nuggets, crispy chicken bites, easy chicken recipe