Crispy Homemade Chicken Nuggets

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Pieces of chicken breast get a flour, egg and breadcrumb coating before pan-frying until crisp and cooked through. This home recipe uses a flour, egg and crumb coating for a familiar crisp finish. A brief rest after breading helps the coating stay on during frying. A brief rest after breading helps crumbs cling. Measure the thickest nugget with a thermometer because golden coating alone cannot show whether the chicken is safe. Cut chicken into roughly 3 cm even pieces; toss with salt, pepper, paprika and garlic powder. Put flour in one dish, whisk egg and milk in a second, and combine breadcrumbs with crushed cornflakes in a third. Dredge chicken in flour, dip in egg and press into crumbs; rest 5 minutes.

Recipe card

Crispy Homemade Chicken Nuggets

Pieces of chicken breast get a flour, egg and breadcrumb coating before pan-frying until crisp and cooked through.

Prep 20 minCook 20 minTotal 40 minYield 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board and suitable cooking pot or pan

Ingredients

500 g boneless chicken breast 1 whole egg 100 ml milk 100 g all-purpose flour 150 g breadcrumbs 1 tsp salt 0.5 tsp black pepper 0.5 tsp paprika 0.5 tsp garlic powder 100 ml vegetable oil for shallow frying 50 g crushed plain cornflakes

Instructions

1. Cut

   Cut chicken into roughly 3 cm even pieces; toss with salt, pepper, paprika and garlic powder.

2. Bowls

   Put flour in one dish, whisk egg and milk in a second, and combine breadcrumbs with crushed cornflakes in a third.

3. Coat

   Dredge chicken in flour, dip in egg and press into crumbs; rest 5 minutes.

4. Fry

   Heat oil in a skillet to around 170°C (340°F) and fry in batches until golden, about 3 to 4 minutes each side.

5. Check

   Confirm thickest centers reach 74°C (165°F), then drain and serve.

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How to tell when it is ready

Confirm thickest centers reach 74°C (165°F), then drain and serve.

Tips

• Cut chicken into roughly 3 cm even pieces.
• Put flour in one dish, whisk egg and milk in a second, and combine breadcrumbs with crushed cornflakes in a third.
• Dredge chicken in flour, dip in egg and press into crumbs.
• Heat oil in a skillet to around 170°C (340°F) and fry in batches until golden, about 3 to 4 minutes each side.

Troubleshooting

• If coating slips, let breaded chicken rest before frying.
• If nuggets brown too fast, lower heat and check centers.

Substitutions

• Use plain panko for ordinary breadcrumbs.
• Omit cornflakes and use 50 g more breadcrumbs.

Variations

• Bake breaded nuggets at 200°C until 74°C inside.
• Add a pinch of cayenne to crumbs.

Serving suggestions

• Serve with a mild dip.
• Add oven fries.
• Offer cucumber sticks.
• Use cooled pieces in a lunch wrap.

Make ahead

Prepare the measured ingredients in advance. Refrigerate cooked nuggets up to 3 days; reheat until hot.

Storage

Refrigerate cooked nuggets up to 3 days; reheat until hot.

Food safety

Do not wash raw chicken; cook every nugget to 74°C (165°F).

Frequently asked questions

How do I know crispy homemade chicken nuggets is ready?

Confirm thickest centers reach 74°C (165°F), then drain and serve.

How should I store crispy homemade chicken nuggets?

Refrigerate cooked nuggets up to 3 days; reheat until hot.

Serve with a mild dip. Refrigerate cooked nuggets up to 3 days; reheat until hot.