Homemade Chicken Nuggets by Emeril Lagasse
Homemade Chicken Nuggets by Emeril Lagasse is a easy American recipe that serves 4. 210 calories per serving. Recipe by Chef Emeril Lagasse on YouTube.
Prep: 50 min | Cook: 10 min | Total: 1 hr 15 min
Cost: $6.35 total, $1.59 per serving
Ingredients
- 1 lb Ground Chicken (fresh or thawed)
- 1 Egg (large, lightly beaten)
- 1/4 cup Milk (whole or 2%)
- 1 tsp Celery Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt (regular table or kosher)
- 1/4 tsp Ground Black Pepper
- 1 cup Breadcrumbs (plain or seasoned; panko optional for extra crunch)
- 1/2 cup All‑Purpose Flour (for final coating)
- 2 cups Vegetable Oil (for shallow frying; can use peanut or canola)
- 2 tbsp Tomato Puree (optional dip or light glaze)
Instructions
Combine Wet Ingredients
In the large mixing bowl, whisk together the egg and milk until fully blended.
Time: PT2M
Add Ground Chicken and Seasonings
Add the ground chicken, celery salt, garlic powder, onion powder, regular salt, and ground pepper to the bowl. Mix with your hands or a sturdy spoon until the seasonings are evenly distributed.
Time: PT8M
Incorporate Breadcrumbs
Stir in the breadcrumbs (or panko) until the mixture holds together but is still slightly moist.
Time: PT5M
Portion the Nuggets
Using an ice‑cream scoop or a heaping spoon, portion out the mixture onto a parchment‑lined tray, shaping each into a nugget‑size ball (about 1‑inch diameter).
Time: PT7M
Chill to Firm Up
Cover the tray with plastic wrap and refrigerate for at least 30 minutes, or place in the freezer for 10‑15 minutes to firm the nuggets.
Time: PT30M
Prepare Flour Coating
Place the flour in a shallow plate. Lightly dust each chilled nugget in flour, shaking off excess.
Time: PT5M
Heat Oil
Pour vegetable oil into the frying pan to a depth of about 1/2 inch. Heat over medium‑high heat until the oil reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry Nuggets
Working in batches, carefully lower the nuggets into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C).
Time: PT10M
Temperature: 350°F
Drain and Rest
Remove nuggets with tongs and place on paper towels or a cooling rack to drain excess oil. Let rest for 2 minutes before serving.
Time: PT2M
Serve with Tomato Puree
Serve the hot nuggets with a side of tomato puree (or your favorite dipping sauce).
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 12 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains meat, Not gluten‑free, Not vegan
Allergens: Egg, Wheat, Milk
Ingredient Substitutions
- Instead of Ground Chicken: Ground turkey
- Instead of Egg: 1 tbsp liquid egg substitute
- Instead of Milk: Almond milk (for dairy‑free)
- Instead of Celery Salt: 1/2 tsp salt + pinch celery seed
- Instead of Garlic Powder: 1 clove fresh garlic, minced
- Instead of Onion Powder: 1 tbsp finely chopped onion
- Instead of Breadcrumbs: Panko breadcrumbs
- Instead of All‑Purpose Flour: Gluten‑free flour blend
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Tomato Puree: Ketchup, Marinara sauce
Equipment Needed
- Large Mixing Bowl
- Ice Cream Scoop or Heaping Spoon
- Plastic Wrap
- Freezer or Refrigerator
- Shallow Frying Pan or Deep Fryer
- Tongs or Slotted Spoon
- Paper Towels
- Thermometer (optional)
- Plate or Tray for Flour Coating
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Mixing the ground chicken with seasonings without over‑mixing
- Chilling the nuggets to firm them up
- Maintaining oil temperature at 350°F for a crisp exterior
Chef Tips from the Video
- For extra crunch, use panko breadcrumbs mixed with a tablespoon of grated Parmesan
- Add a pinch of smoked paprika to the flour for a subtle smoky flavor
- Serve with a drizzle of honey‑mustard for a sweet‑savory twist
Troubleshooting
Nuggets fall apart during frying
Make sure the mixture is well‑combined and thoroughly chilled before coating. Adding a bit more breadcrumbs helps bind.
Coating is soggy, not crispy
Maintain oil at 350°F and avoid crowding the pan; a second quick fry (1‑2 min) can re‑crisp if needed.
Nuggets are dry inside
Do not over‑cook; remove when internal temperature hits 165°F and let rest briefly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze uncooked, coated nuggets on a tray, then transfer to a zip‑top bag; keep for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Shape and freeze the raw nuggets on a tray; transfer to a freezer bag and fry directly from frozen for a slightly longer cooking time
- Coated nuggets can be stored in the fridge for up to 24 hours before frying
Frequently Asked Questions
What is the cultural significance and history of homemade chicken nuggets in American cuisine?
Chicken nuggets became popular in the United States in the 1970s as a fast‑food staple, offering a convenient, bite‑size protein for kids and adults alike. They embody the American love for portable, fried comfort foods and have since become a home‑cooking favorite for families.
What are the traditional regional variations of chicken nuggets in the United States?
While the classic version is plain fried chicken, regional twists include Southern-style nuggets coated in cornmeal, Cajun‑spiced nuggets from Louisiana, and honey‑glazed nuggets in the Pacific Northwest. Each variation reflects local flavor preferences and ingredient availability.
How is homemade chicken nuggets traditionally served in American households?
In American homes, chicken nuggets are typically served hot with dipping sauces such as ketchup, honey‑mustard, barbecue, or ranch. They are a popular party snack, school lunch item, or side dish alongside fries or a simple salad.
What occasions or celebrations are chicken nuggets associated with in American culture?
Chicken nuggets are a go‑to for casual gatherings like birthday parties, game‑day snacks, family movie nights, and school events because they are easy to eat with fingers and appeal to all ages.
What makes homemade chicken nuggets special compared to fast‑food versions?
Homemade nuggets allow control over meat quality, seasoning, and coating, resulting in a juicier interior and a customizable crust. You can avoid preservatives, adjust salt levels, and choose gluten‑free or dairy‑free alternatives.
What are the most common mistakes to avoid when making homemade chicken nuggets?
Common errors include over‑mixing the meat (which makes nuggets tough), not chilling the mixture (causing them to fall apart), and frying at too low or too high a temperature, which leads to soggy or burnt coating.
Why does this recipe use a brief refrigeration step before frying?
Chilling firms the meat mixture, allowing the breadcrumbs and flour coating to adhere better and preventing the nuggets from disintegrating in the hot oil. It also helps the nuggets retain a juicy interior.
Can I bake these chicken nuggets instead of frying them?
Yes. Preheat the oven to 425°F, place coated nuggets on a parchment‑lined sheet, and bake for 15‑18 minutes, flipping halfway, until golden and the internal temperature reaches 165°F. Baking yields a lighter texture with less oil.
How do I know when the chicken nuggets are done cooking?
Use an instant‑read thermometer; the thickest part should read 165°F (74°C). The exterior should be deep golden‑brown and crisp to the touch.
What does the YouTube channel Chef Emeril Lagasse specialize in?
Chef Emeril Lagasse’s YouTube channel focuses on bold, flavorful American and Creole dishes, showcasing classic comfort foods, quick weeknight meals, and his signature “kick” seasoning techniques.
How does the YouTube channel Chef Emeril Lagasse’s approach to comfort food differ from other cooking channels?
Chef Emeril Lagasse emphasizes high‑energy presentation, straightforward seasoning blends, and a balance of home‑cooking simplicity with restaurant‑level flavor, setting his style apart from more minimalist or health‑focused channels.
Last updated: August 29, 2026
