Crispy Homemade Chicken Nuggets
Crispy Homemade Chicken Nuggets is a easy American recipe that serves 4. 265 calories per serving. Recipe by You Suck At Cooking on YouTube.
Prep: 18 min | Cook: 11 min | Total: 44 min
Cost: $5.74 total, $1.43 per serving
Ingredients
- 1 pound ground chicken (lean ground chicken)
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 slices white sandwich bread (crusts removed) (cut off crusts before processing)
- 1 cup panko breadcrumbs (for coating)
- 2 large eggs (beaten)
- 2 cups vegetable oil (high smoke‑point oil for shallow frying)
Instructions
Make bread crumbs
Remove the crusts from the two slices of bread, place the soft part into a blender, and pulse until you have fine crumbs.
Time: PT1M
Season chicken
In a large mixing bowl combine the ground chicken, garlic powder, cumin, mustard powder, salt, and black pepper. Mix gently until just combined.
Time: PT3M
Add bread crumbs
Add the freshly blended bread crumbs to the seasoned chicken and fold gently until evenly distributed.
Time: PT2M
Form nuggets
Lightly oil your hands, scoop about 1 tablespoon of the mixture, and roll it into a nugget about 1 inch thick. Place the formed nugget on a lightly oiled plate. Repeat until all mixture is used (about 20 nuggets).
Time: PT5M
Set up egg wash and breadcrumbs
In one shallow bowl beat the two eggs. In a second bowl spread the panko breadcrumbs.
Time: PT2M
Egg wash and breadcrumb coating
Dip each nugget first into the beaten egg, letting excess drip off, then roll it in the panko breadcrumbs, pressing lightly so the coating adheres. Place coated nuggets on a tray.
Time: PT5M
Heat oil for frying
Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium heat until the oil shimmers (≈350°F).
Time: PT5M
Temperature: 350°F
Fry first side
Using tongs, carefully place a few nuggets into the hot oil (do not overcrowd). Fry for about 2 minutes until golden brown.
Time: PT2M
Temperature: 350°F
Fry second side
Flip the nuggets and fry the other side for another 2 minutes, or until the internal temperature reaches 165°F.
Time: PT2M
Temperature: 350°F
Drain and rest
Transfer the fried nuggets to a wire rack set over a baking sheet or paper towels to drain excess oil. Let them rest for 2 minutes.
Time: PT2M
Serve
Serve the hot nuggets with your favorite dipping sauce (ketchup, honey mustard, ranch, etc.).
Time: PT0M
Nutrition Facts
- Calories
- 265
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 15g
- Fiber
- 1g
Dietary info: contains gluten, high protein, not suitable for vegans, low-carb, low-calorie
Allergens: egg, wheat
Ingredient Substitutions
- Instead of ground chicken: ground turkey, ground pork
- Instead of garlic powder: fresh minced garlic (1 tsp)
- Instead of cumin: ground coriander
- Instead of mustard powder: dry mustard
- Instead of salt: sea salt
- Instead of black pepper: white pepper
- Instead of white sandwich bread (crusts removed): any soft sandwich bread
- Instead of panko breadcrumbs: regular breadcrumbs
- Instead of large eggs: egg whites (2)
- Instead of vegetable oil: canola oil, peanut oil
Equipment Needed
- large mixing bowl
- blender or food processor
- knife
- cutting board
- measuring spoons
- fork
- shallow bowl for egg wash
- shallow bowl for breadcrumbs
- tongs
- large skillet or frying pan
- wire rack (set over a baking sheet)
- instant‑read thermometer (optional)
Critical Steps — Do Not Skip
- Season chicken thoroughly
- Coat nuggets with egg wash and panko
- Maintain oil temperature around 350°F
- Cook until internal temperature reaches 165°F
Chef Tips from the Video
- Add a pinch of smoked paprika to the spice mix for a subtle smoky flavor.
- For extra crunch, double‑coat: dip in egg, roll in panko, dip again, and roll in panko a second time.
- Serve with a quick honey‑sriracha sauce: mix equal parts honey and sriracha.
Troubleshooting
Nuggets are soggy instead of crispy.
Make sure the oil is hot enough (≈350°F) before adding nuggets and avoid overcrowding the pan. Also, use panko breadcrumbs and drain on a wire rack.
Coating falls off during frying.
Press the breadcrumbs onto each nugget firmly after the egg wash and let the coated nuggets sit for a minute before frying.
Nuggets break apart when shaping.
Handle the mixture gently and keep your hands lightly oiled. If the mixture is too wet, add a tablespoon of extra breadcrumbs.
Undercooked interior.
Check internal temperature with a thermometer; it must reach 165°F. If needed, lower the heat slightly and fry a bit longer.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to regain crispness.
Freezer: Freeze coated, uncooked nuggets on a tray, then transfer to a zip‑top bag. Freeze up to 2 months. Fry from frozen, adding 1‑2 extra minutes.
Room temperature: Do not leave cooked nuggets at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the seasoned chicken mixture and shape the nuggets up to 24 hours ahead; keep covered in the fridge.
- Coated nuggets can be frozen on a tray before frying; this eliminates the need to bread them fresh.
- Pre‑measure spices and breadcrumbs to speed up assembly.
Last updated: August 24, 2026
