Crispy Golden Chicken Nuggets (Printable)

Tender chicken pieces coated in crispy golden breadcrumbs, ready for dipping in your favorite sauces.

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into 1 inch pieces

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading Station

07 - ¾ cup all-purpose flour
08 - 2 large eggs, beaten
09 - 1½ cups breadcrumbs (panko recommended for extra crunch)
10 - 1 teaspoon paprika
11 - ½ teaspoon onion powder
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ For Frying

14 - Vegetable oil for deep frying

# How To Make:

01 - Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Mix thoroughly to coat all pieces. Cover and refrigerate for at least 15 minutes, up to 2 hours for maximum tenderness.
02 - Arrange three shallow bowls: place flour in the first bowl, beaten eggs in the second, and breadcrumbs mixed with paprika, onion powder, salt, and black pepper in the third bowl. Stir the breadcrumb mixture until evenly combined.
03 - Remove chicken from marinade. Dredge each piece in flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into breadcrumb mixture to coat completely. Transfer coated nuggets to a clean tray.
04 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F. Working in batches, fry nuggets for 4-5 minutes, turning occasionally, until golden brown and cooked through. Internal temperature should reach 165°F. Transfer to paper towels to drain.
05 - Serve immediately while hot and crispy. Accompany with dipping sauces such as ketchup, honey mustard, ranch, or barbecue sauce.

# Expert Tips:

01 -
  • These nuggets stay incredibly juicy inside while achieving that shatteringly crisp exterior that makes you reach for just one more
  • The buttermilk marinade works its magic tenderizing the chicken so even breasts turn out meltingly tender
  • They're forgiving enough for beginners but impressive enough that friends will swear you ordered them from a restaurant
02 -
  • Oil temperature matters more than anything else—too cool and they absorb grease, too hot and they burn before cooking through
  • Letting breaded nuggets sit for 10 minutes before frying helps the coating set and reduces the chance of breading falling off in the oil
03 -
  • If your breading starts falling off, it usually means the oil wasn't hot enough or you skipped the flour coating step
  • Resting fried nuggets on a wire rack instead of paper towels keeps them crispier on all sides
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