Homemade Chicken Nuggets
These homemade chicken nuggets are crispy on the outside, tender on the inside, and packed with flavor. Made with a simple spice blend and a light, crunchy coating, they’re perfect for snacking or as a meal
Homemade Chicken Nuggets
Let’s be honest, there’s something about chicken nuggets that just hits differently. Maybe it’s the crispy golden coating, the juicy bite inside, or the pure nostalgia of enjoying them as a kid (and let’s be real, as an adult too). Nuggets are a timeless favorite. But homemade chicken nuggets? Now that’s a game-changer. Once you realize how easy they are to make and how incredibly delicious they turn out, you might just forget about fast food drive-throughs forever.
I love making these from scratch because I get to control the ingredients, customize the flavors, and let’s not forget… they taste so much better than store-bought/fast foods. Think perfectly seasoned, crunchy nuggets that are tender inside and packed with flavor in every bite. Plus, they are a hit with kids and adults alike!
Why You’ll Love This Recipe
- Crispy Perfection: Thanks to a secret ingredient (hello, baking powder!), these nuggets have an incredibly light and crispy texture.
- Flavor Explosion: A bold spice mix ensures each bite is packed with deliciousness.
- Easy and Fun: Simple steps, basic ingredients, and a recipe that’s perfect for meal prep or last-minute cravings.
- Healthier Option: You can bake or air-fry these nuggets instead of frying, and they’ll still be amazing.
Main Ingredients You’ll Need
Chicken: I like using boneless, skinless chicken breast for a leaner bite. Cut them into evenly sized pieces so they cook uniformly.
Buttermilk (or milk): Buttermilk helps to tenderize the chicken. If you don’t have buttermilk, you can make a substitute by combining one cup of milk with one tablespoon of lemon juice or white vinegar, which is what I use. This homemade alternative works just as well to break down the chicken fibers and is great for coating.
Flour: Good ol’ all-purpose flour creates the foundation for our crispy coating. It binds to the chicken and provides the perfect crunch.
Baking Powder: The unsung hero of this recipe. It creates tiny air pockets in the coating, giving the nuggets a lighter, crunchier texture without feeling too heavy or greasy.
Spices: The real flavor boosters. My go-to blend includes: Salt – because flavor is everything. Crushed chicken bouillon cube – adds a deep, savory, umami kick. Garlic powder – because everything tastes better with a little garlicky goodness. Onion powder – for that subtle sweetness and extra depth. Paprika – adds a mild smokiness and a lovely warm color. Red pepper – just enough to bring a little heat (you can adjust to taste).
Egg: This is optional. It’s the magic glue that helps the coating stick to the chicken like a dream. It creates a thicker, crunchier crust without falling apart during frying. If you want a lighter batter, skip the egg.
Oil: Any neutral, high-smoke-point oil like vegetable or canola oil.
How to Make Chicken Nuggets Step by Step
Step 1: Prepare the Spice Mix: First things first, let’s build flavor from the inside out. In a small bowl, mix up your spice blend. This includes salt, crushed chicken bouillon, garlic powder, onion powder, paprika, and red pepper. This mix will do double duty, going into both the marinade and the coating to ensure every bite is packed with deliciousness. Don’t be shy with the spices.
Step 2: Marinate the Chicken: Cut the chicken into bite-sized pieces. Think classic nugget size. Keeping them uniform helps them cook evenly and makes them perfect for snacking.
In a large bowl, combine the chicken pieces with milk and lemon juice. This combo works wonders to tenderize the chicken and add a slight tangy flavor. If you have buttermilk, feel free to use it instead. Add a few teaspoons of the spice mix you made earlier and stir everything together until the chicken is well coated. Cover it up and let it marinate in the fridge for at least 30 minutes. If you have the patience to leave it longer, even better. More time means more flavor.
Want a mess-free way to marinate? Toss everything into a zip-lock bag instead of a bowl. Just seal it, give it a good massage, and pop it in the fridge. Plus, it takes up less space, which means more room for snacks.
Step 3: Coating: Once the chicken has marinated and soaked up all that flavor, it’s time to get crispy. Crack an egg into the bowl and mix it in well. The egg helps the coating stick better, giving us that beautiful crispy crust, but it’s optional. No egg = lighter coating.
In a separate bowl, whisk together the flour, baking powder, and the remaining spice mix. That baking powder? It’s the secret ingredient that makes your nuggets light and crunchy by adding little air pockets to the coating.
Now for the fun part, coating. Using a slotted spoon, scoop out the marinated chicken, letting the excess liquid drip off. Add the chicken to the flour mixture, cover the bowl, and give it a good shake. This is the easiest way to get an even coating without making a huge mess.
Want extra crunch? Double-dipping is the answer. Dip the coated chicken back into the marinade and then into the flour mixture again. I prefer a light crunch, so I only dip once.
For a cleaner process, try using a zip-lock bag for coating. Add the flour mixture and chicken to the bag, seal it up, and shake until everything is beautifully coated. It’s quick, easy, and keeps your hands flour-free.
Step 4: Frying to Golden Perfection: Now, let’s turn up the heat. Pour oil into a deep pan and heat it to 350°F (175°C). Don’t have a thermometer? No problem. Just sprinkle a tiny bit of flour into the oil. If it sizzles and floats to the top, you’re good to go.
Use the slotted spoon to scoop out the chicken and shake to remove any excess flour. Then fry the nuggets in batches, making sure not to overcrowd the pan. Overcrowding drops the oil temperature, and that makes soggy nuggets. Give them space to get nice and crispy.
Cook each batch for about 5 to 7 minutes, flipping them occasionally to get an even golden brown. The result? A crispy outside with juicy, tender chicken inside. Absolute perfection.
Once done, transfer the nuggets to a wire rack or a colander to drain excess oil.
Step 5: Serve and Enjoy: You’ve made it to the best part, time to dig in. These crispy nuggets are perfect on their own, but they’re even better with a dipping sauce or three. Some of my favorites include:
• Classic ketchup
• Honey mustard
• Spicy sriracha mayo
• BBQ sauce
• Garlic aioli
• Chick-fil-A sauce!
How to Make Chicken Nuggets Ahead of Time: Freezing, Storing, and Reheating Tips
Making and Prepping Chicken Nuggets Before Frying
Want to make them ahead of time? No problem. Prepping your nuggets in advance is a timesaver.
- Cut, marinate and coat the chicken following the recipe.
- Arrange the coated nuggets in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together and makes frying a breeze.
- Cover the tray with plastic wrap and refrigerate for up to 24 hours. Letting the coating set helps the crust stay crispy and stick to the chicken better when frying.
- Fry the nuggets straight from the fridge when you’re ready to cook. No need to wait…just straight into the hot oil for crispy perfection.
Pro Tip: If you’re short on fridge space, toss the coated nuggets into a zip-lock bag with a little extra flour to prevent sticking. When you’re ready to cook, just shake off the excess and fry.
How to Freeze Chicken Nuggets for Later
Want to have crispy nuggets ready whenever the craving strikes? Freezing them is your best bet
- Prepare and fully cook the chicken nuggets according to the recipe.
- Let the nuggets cool completely before freezing to avoid trapping steam and ending up with soggy nuggets later.
- Arrange them in a single layer on a baking sheet and freeze until solid. This keeps them from clumping together.
- Transfer the frozen nuggets to a zip-lock bag or airtight container, squeezing out as much air as possible to prevent freezer burn.
- Label the bag with the date so you know when you made them and store in the freezer for up to three months.
Pro Tip: To make reheating easier, freeze nuggets in smaller portions to avoid defrosting the entire batch.
How to Store Leftover Chicken Nuggets
Got leftovers? (Highly unlikely, but just in case.) storing them properly is key to keeping them crispy for later.
Let the cooked nuggets cool completely before storing. This prevents condensation, which can make them soggy.
Pop them into an airtight container and refrigerate for up to three days.
To keep the nuggets crisp, place a paper towel in the container to absorb excess moisture.
Best Ways to Reheat Leftover Chicken Nuggets:
- Bake at 375°F (190°C) for about 10 minutes to bring back the crisp.
- Air-fry at 375°F (190°C) for 5 minutes for an even quicker crunch fix.
- Avoid microwaving unless you’re in a hurry, while they’ll still taste great, the coating might turn soft and a little sad.
Pro Tip: Always reheat nuggets on a wire rack in the oven to maintain that crispy texture.
Pro Tips for Perfect Chicken Nuggets Every Time
- Marinate for flavor. Let the chicken soak in the marinade for at least 30 minutes to enhance tenderness and taste.
- Use a slotted spoon to drain excess marinade and keep the flour mixture dry for better coating.
- Baking powder creates a light, crispy texture by adding tiny air pockets to the coating.
- Zip-lock bags make coating mess-free. Toss the chicken and flour in a bag, seal, and shake for even coverage.
- Double-dip for extra crunch by coating the chicken twice for a thicker, crispier crust.
- Skip the egg for a lighter, less thick coating while still achieving great crispiness.
- Don’t overcrowd the pan to maintain oil temperature and ensure crispy nuggets.
- Let the coating set for 10-15 minutes before frying to help it stick better.
- Keep oil at 350°F (175°C) for perfectly golden, crispy nuggets.
- Fry in small batches for even cooking and the best texture.
- Season right after frying for extra flavor.
Homemade Chicken Nuggets
Ingredients
For the Chicken
- 2 medium chicken breasts (550g)
- 1 cup milk (or buttermilk)
- 1 tablespoon lemon juice or white vinegar (Skip if using buttermilk)
Spice Mix
- 1 teaspoon salt
- 2 teaspoons crushed chicken bouillon cube
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 teaspoon red pepper
For the Coating
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- Remaining spice mix
- 1 beaten egg (optional)
For Frying
- Neutral oil vegetable or canola, enough for deep frying
Instructions
- Start by mixing salt, crushed chicken bouillon, garlic powder, onion powder, paprika, and red pepper in a bowl. This spice mix is the flavor powerhouse for your nuggets.
- Cut the chicken into bite-sized pieces…think classic nugget size for the perfect bite.
- Pour the milk and lemon juice over the chicken, then add 4 teaspoons of the spice mix. Stir everything together until the chicken is well coated, cover it up, and let it chill in the fridge for at least 30 minutes or longer to soak up all that flavor.
- In another bowl, whisk together the flour, baking powder, and the remaining spice mix.
- Take the chicken out of the fridge and crack in one beaten egg, if using. The egg helps the coating stick better and creates a crispier crust, but if you prefer a lighter coating, feel free to skip it.
- Scoop the chicken out of the marinade with a slotted spoon, letting any excess liquid drip off.
- Toss the chicken into the flour mixture, cover the bowl, and give it a good shake to coat evenly. This method is quick, easy, and keeps the mess to a minimum.
- Heat oil in a deep pan to 350°F (175°C). If you’re not sure if it’s hot enough, sprinkle a little flour in…if it sizzles and floats, you’re good to go.
- Fry the nuggets in small batches so they cook evenly and stay crispy. Let them cook for about 5-7 minutes, flipping occasionally, until they turn that perfect golden brown.
- Once done, transfer the nuggets to a wire rack or colander to drain any excess oil and keep them nice and crispy.
- Serve them up hot with your favorite dipping sauces and enjoy every crunchy bite!
Notes
- Marinate for flavor. Let the chicken soak in the marinade for at least 30 minutes to enhance tenderness and taste.
- Use a slotted spoon to drain excess marinade and keep the flour mixture dry for better coating.
- Baking powder creates a light, crispy texture by adding tiny air pockets to the coating.
- Zip-lock bags make coating mess-free. Toss the chicken and flour in a bag, seal, and shake for even coverage.
- Double-dip for extra crunch by coating the chicken twice for a thicker, crispier crust.
- Skip the egg for a lighter, less thick coating while still achieving great crispiness.
- Don’t overcrowd the pan to maintain oil temperature and ensure crispy nuggets.
- Let the coating set for 10-15 minutes before frying to help it stick better.
- Keep oil at 350°F (175°C) for perfectly golden, crispy nuggets.
- Fry in small batches for even cooking and the best texture.
Did you make this recipe?
Tag, mention or DM @kikifoodies. I would love to hear from you!
Amazing recipe Kiki. Well done
Simple and easy yet, very tasty! Made some this evening and my family enjoyed every single piece. Thank you for sharing.
Nice recipe