Homemade Chicken Nuggets: Crispy, Juicy, and Delicious from Scratch

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If you love chicken nuggets but want to skip the processed store-bought versions loaded with preservatives, this homemade chicken nuggets recipe is just for you. Crispy on the outside, tender and juicy on the inside, these nuggets are made from scratch using simple ingredients you probably already have in your kitchen. Plus, you control exactly what goes into them—no mystery fillers or additives. Let’s dive into making the best chicken nuggets you’ll ever taste!

Why Make Homemade Chicken Nuggets?

Chicken nuggets are a favorite comfort food for kids and adults alike. But pre-packaged frozen nuggets often fall short on quality and flavor. By making your own, you get:

  • Fresh, lean chicken breast as the main ingredient

  • Crispy, golden breading made with your choice of spices

  • Control over oil and cooking method for healthier results

  • The ability to customize seasoning and dipping sauces

Plus, it’s a fun cooking project that elevates a classic snack to a homemade treat everyone will enjoy.

Ingredients (US Cups & Measures)

Here’s what you’ll need for 6 servings of crispy homemade chicken nuggets:

  • 1 lb boneless, skinless chicken breasts — The star protein. Choose fresh or thawed chicken.

  • 2 tablespoons cornstarch — Helps bind the mixture and gives a tender texture.

  • 2 tablespoons water — Moistens the cornstarch to coat the chicken.

  • 1 teaspoon salt — For seasoning the chicken mixture.

  • ½ teaspoon black pepper — Adds a mild heat and flavor.

  • 1 cup all-purpose flour — For the first layer of breading.

  • 2 large eggs — Beaten, used to help breadcrumbs stick.

  • 1 cup breadcrumbs — The crunchy coating. You can use plain, panko, or seasoned.

  • 3–4 cups vegetable oil — For frying the nuggets to golden perfection.

Step-by-Step Directions

1. Prepare the Chicken Mixture

Begin by cutting your chicken breasts into chunks, about 1 to 1½ inches in size. Place them in a food processor along with the cornstarch, water, salt, and black pepper. Pulse the mixture until it forms a finely ground, sticky paste. This ensures a tender nugget texture rather than chunks of meat.

If you don’t have a food processor, you can finely chop the chicken by hand and then mix thoroughly with the cornstarch slurry.

2. Shape the Nuggets

Once your mixture is ready, use a 1½-tablespoon measuring spoon or cookie scoop to portion out nuggets. Roll or press the mixture gently to form compact nuggets. Place them evenly spaced on a baking sheet lined with parchment paper.

Pop the tray into the freezer for 30 minutes. This firms up the nuggets and makes them easier to handle during breading and frying.

3. Set Up Your Breading Stations

While nuggets firm up, set up three shallow bowls for breading:

  • Bowl 1: All-purpose flour

  • Bowl 2: Beaten eggs

  • Bowl 3: Breadcrumbs

This classic dredge-and-dip method ensures a crispy outer coating that sticks well.

4. Bread the Nuggets

Remove the nuggets from the freezer. One by one, dredge each nugget first in flour, tapping off the excess, then dip into the beaten eggs. Finally, coat each nugget thoroughly with breadcrumbs, pressing gently to adhere.

Place breaded nuggets on a clean tray, ready for frying.

5. Fry the Nuggets

Heat vegetable oil in a deep skillet or deep fryer to 350°F (175°C). Use a candy or deep-fry thermometer for accuracy—maintaining the right temperature is key to crispy, non-greasy nuggets.

Fry nuggets in batches so you don’t overcrowd the pan. Cook for 6 to 8 minutes per batch until golden brown and cooked through. Nuggets will float and become crispy on the outside.

Use a slotted spoon to transfer cooked nuggets to a paper towel-lined plate to drain excess oil.

6. Serve and Enjoy

Let nuggets rest for a few minutes (they’ll be hot!) and serve immediately with your favorite dipping sauces like honey mustard, BBQ, or ranch.

Prep and Cooking Times

  • Prep Time: 10 minutes

  • Cook Time: 30 minutes (including frying in batches)

  • Total Time: 40 minutes

Nutrition Information (Approximate)

Calories per serving (6 servings total): Approximately 633 kcal

Pro Tips for Perfect Homemade Chicken Nuggets

  • Customize the Bread Crumbs: Use panko for extra crunch or add Italian seasoning, garlic powder, or paprika to plain crumbs for a flavor boost.

  • Don’t Skip Freezing: Freezing nuggets before breading firms them up so they don’t fall apart in the oil.

  • Oil Temperature Is Key: Too hot oil burns breadcrumbs; too cool oil makes greasy nuggets. Use a thermometer and adjust heat as needed.

  • Drain Well: After frying, place nuggets on paper towels to soak up excess oil for a crisp finish.

  • Make Ahead: You can freeze breaded nuggets on a tray, then fry directly from frozen—perfect for quick meals.

  • Oven-Baked Option: For a lighter version, bake at 400°F for 20 minutes, flipping halfway until golden.

Flavor Variations to Try

  • Spicy Nuggets: Add cayenne pepper or hot sauce to the chicken mixture for a spicy kick.

  • Cheesy Nuggets: Fold shredded cheddar or Parmesan into the chicken mixture.

  • Herb-Infused: Mix in fresh herbs like parsley or thyme for a fresh taste.

Serving Suggestions

Serve your nuggets with a side of crispy fries, fresh veggies, or a light salad to balance the meal. Pair with your favorite dipping sauces like:

  • Classic ketchup

  • Honey mustard

  • BBQ sauce

  • Ranch dressing

  • Sweet chili sauce

Final Thoughts

Making homemade chicken nuggets from scratch is easier than you think and tastes infinitely better than anything store-bought. The crispy outside and juicy inside make for a winning combo that’s sure to become a family favorite. Perfect for weeknight dinners, lunchboxes, or party snacks.

Try this recipe, get creative with seasonings, and enjoy the homemade goodness!

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