These homemade chicken nuggets turn crispy outside and stay juicy inside, just like restaurant ones. The spicy coating holds well and doesn't fall off, and the nuggets stay crunchy for a long time after frying.
This easy 30-minute recipe uses simple ingredients like breadcrumbs, chicken breast, herbs, and spices. You can freeze the coated pieces and fry them later for quick snacks anytime. Serve with ketchup, mayo, or BBQ sauce. A favourite at home for both kids and adults.
These nuggets are just the start! For more crispy and flavorful appetizers, try my popcorn chicken and crispy potato nuggets recipes. You'll love them as much as these.
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I have made these nuggets so many times, and I learned that pressing the chicken pieces firmly into the breadcrumbs really helps the spicy coating stick.
Fry the nuggets in medium-hot oil so the coating cooks evenly and forms a crisp, golden layer. I also make sure not to overcrowd the pan and flip them gently. This way, the nuggets stay crunchy and don't fall apart.
You can easily make chicken nuggets at home with simple ingredients. Serve it as a starter or appetizer, or snack with tomato ketchup or with your favorite dip.
You may also like these other popular chicken recipes from this website:
- Chicken Mayo Sandwich
- Shredded Chicken Sandwich
- Chicken Pakora
- Garlic Butter Chicken Bites
- Dry Chilli Chicken
Why You'll Love This Recipe
- Quick & easy: Ready in just 30 minutes, perfect for busy days.
- Customizable: Add or skip ingredients to suit your taste.
- Make-ahead recipe: Freeze coated nuggets and fry later for quick snacks.
- 3 Cooking Methods: Deep fry, air fry, or bake, tried and tested for perfect results.
- Crispy & tastes delicious: Always turns out golden, crunchy outside, juicy inside. Kids enjoy them, and even adults can't stop at one.
Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: I used boneless, skinless chicken breast or thighs, cut into bite-sized cubes.
- Italian seasoning: I love it and use it in most of my recipes. You can use taco seasoning, cajun seasoning, or just onion powder and garlic powder instead.
- Corn flour/cornstarch: Helps the coating stick. You can also use all-purpose flour (maida) in the same amount.
- Sriracha: Optional. Any chili-garlic sauce or hot sauce works.
- Paprika: You can replace it with red chili powder or red pepper flakes. Skip if you want less spicy.
- Egg: Helps the coating stick. Can be replaced with buttermilk.
- Bread crumbs: I used homemade bread crumbs, which take only 15 minutes to make. Panko breadcrumbs work too.
- Buttermilk: Used to brine the chicken, important for juicy nuggets. No buttermilk? Mix 1 cup yogurt + 1 cup water.
How to make homemade chicken nuggets
Step 1: Soak the chicken in buttermilk and salt for at least 1 hour or overnight. Remove with a slotted spoon and transfer to a bowl.
Step 2: Add salt, cornstarch, sriracha (optional), Italian seasoning, black pepper, and paprika to the chicken. Mix well and set aside.
Step 3: Whisk 1 egg in a small bowl. Dip each chicken piece in the egg mixture.
Step 4: Then coat this chicken with breadcrumbs. Press gently on all sides and place on a plate. Repeat for all pieces
Step 5: Heat oil in a pan over medium heat. When the oil is medium-hot, add the chicken pieces in batches.
Step 6: Fry the chicken pieces in batches until golden and crispy. Remove and drain on a paper towel.
To Bake
Preheat the oven to 200 degrees Celsius. Place the chicken on a baking tray lined with parchment paper. Make sure there is some space between them. Spray oil over it. Bake it at 200 degrees Celsius for 10 minutes, turn and cook for another 3-4 minutes or until it is cooked.
Air-Fryer Option
Spray oil over the air-fryer basket. Place the chicken nuggets and cook them in an air-fryer at 200 degrees Celsius for 8-10 minutes, flipping halfway through until cooked.
Tips to make the Best Homemade Chicken Nuggets
- Brine the chicken to make it tender and juicy. This seems to be an additional step, but it prevents the chicken from getting dry when you cook it.
- The oil for deep-frying the chicken should be medium hot. If it is too hot, then the breading will burn quickly, and the chicken will remain uncooked.
- It is better to check the oil by adding a few breadcrumbs to it. If the breadcrumbs come up, without getting burnt quickly, the oil is ready to fry.
Recipe FAQs
Use gluten-free breadcrumbs to make this recipe. Other ingredients used in this recipe are gluten-free.
Place the chicken pieces on a baking tray lined with parchment paper. Bake it at 200 degrees Celsius for 10 minutes, turn and cook for another 3-4 minutes or until it is cooked.
Brining helps to tenderize the chicken. It makes the chicken soft, moist, and flavorful. Chicken breast sometimes becomes dry when overcooked. But if you have taken the extra step of brining the chicken, it makes the chicken tender, juicy, and flavorful.
Recipe Card
Homemade Chicken Nuggets Recipe
Video
Equipment
- 1 Heavy bottomed pan for deep frying
- 2 Mixing bowl
Ingredients
- 2 chicken breasts (boneless skinless) cut into small bite-size pieces.
- 4 tablespoon cornflour
- 1 tablespoon sriracha (optional) or use any chili-garlic sauce
- 1.5 teaspoon Italian seasoning
- 1 teaspoon black pepper powder
- 1 teaspoon paprika or red chili powder
- salt to taste
- 1 egg, whisked
- ½ cup bread crumbs, I used homemade
Instructions
- Soak the chicken pieces in a mixture of buttermilk (150 ml) and 1 teaspoon of salt in a bowl. Keep it in the fridge for at least 1 hour or overnight. Remove the chicken with a slotted spoon and transfer it to a mixing bowl.2 chicken breasts
- Add salt, cornstarch, sriracha (optional), Italian seasoning, black pepper, and paprika to the chicken. Mix well and set aside.4 tablespoon cornflour, 1 tablespoon sriracha (optional), 1.5 teaspoon Italian seasoning, 1 teaspoon black pepper powder, 1 teaspoon paprika, salt to taste
- Whisk 1 egg in a small bowl and set aside. Take one chicken piece at a time. Dip it into the egg, then coat it with breadcrumbs. Press gently on all sides so the coating sticks well. Place the coated pieces on a plate. Repeat with the rest of the chicken.1 egg, whisked, ½ cup bread crumbs, I used homemade
- Heat oil in a pan over medium heat. When the oil is medium-hot, fry the chicken pieces in batches until golden and crispy. Remove and drain on a paper towel.
- To Bake: Preheat the oven to 200 degrees Celsius. Place the chicken on a baking tray lined with parchment paper. Make sure there is some space between them. Spray oil over it. Bake it at 200 degrees Celsius for 10 minutes, turn and cook for another 3-4 minutes or until it is cooked.
- Air-Fryer Option: Spray oil over the air-fryer basket. Place the chicken nuggets and cook in air-fryer at 180 degree Celsius for 10-12 minutes, flipping halfway through until cooked.
Notes
- Brine the chicken to make it tender and juicy. This seems to be an additional step, but it prevents the chicken from getting dry when you cook it.
- Cut the chicken breast into uniform pieces for uniform cooking.
- You can substitute Italian seasoning with any other herbs or seasoning of your choice. Or simply use onion powder and garlic powder to substitute.
- The oil for deep-frying the chicken should be medium hot. If it is too hot, then the breading will burn quickly and the chicken will remain uncooked.
- It is better to check the oil by adding a few breadcrumbs to it. If the breadcrumbs come up, without getting burnt quickly, the oil is ready to fry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Raj
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Sammy
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