Crispy Golden Chicken Nuggets

There's nothing quite like homemade chicken nuggets. These golden, crispy bites are tender and juicy on the inside, offering a satisfying crunch with every mouthful. Perfect as a fun family dinner, a party snack, or a comforting treat, this recipe is surprisingly easy and delivers results far superior to anything you can buy. Get ready to dip into deliciousness!

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The secret to these perfect nuggets lies in a simple, three-step breading process that guarantees a coating that sticks and crisps up beautifully when fried. The seasoned breadcrumbs add another layer of flavor, making them delicious even before they hit the dipping sauce.

Ingredients

• Chicken: 500 g (1.1 lbs) boneless, skinless chicken breasts or thighs, cut into 3 cm (1 in) pieces
• Marinade: 120 ml (½ cup) buttermilk, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika
• Breading: 100 g (¾ cup) all-purpose flour, 2 large eggs, 150 g (1½ cups) breadcrumbs (preferably panko), 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper
• For Frying: Vegetable oil

Instructions

Step 1

In a bowl, combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika. Mix well, cover, and marinate for at least 15 minutes (up to 2 hours for extra tenderness).

Step 2

Prepare three shallow bowls: place flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, onion powder, salt, and black pepper in the third.

Step 3

Dredge each piece of marinated chicken in flour, dip into egg, then coat thoroughly with breadcrumbs. Place coated pieces on a tray.

Step 4

Heat oil in a deep skillet or pot to 175°C (350°F). Fry chicken nuggets in batches for 4–5 minutes, turning occasionally, until golden and cooked through. Drain on paper towels.

Step 5

Serve hot with your favorite dipping sauces, such as ketchup, honey mustard, or barbecue sauce.

Zusatztipps für die Zubereitung

If you don't have buttermilk on hand, you can make a quick substitute by mixing 120 ml (½ cup) of regular milk or plain yogurt with a splash of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the marinade.

Varianten und Anpassungen

For a healthier, non-fried option, bake the nuggets on a lined baking sheet at 220°C (425°F) for 15–18 minutes, turning them once halfway through. If you like a bit of heat, add ¼ to ½ teaspoon of cayenne pepper to the breadcrumb mixture for a spicy kick.

Serviervorschläge

These chicken nuggets are best served immediately while hot and crispy. They pair wonderfully with classic dipping sauces like ketchup, honey mustard, and barbecue sauce. For a complete meal, serve them alongside french fries, a fresh green salad, or creamy coleslaw.

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With this simple and delicious recipe, you can recreate a fast-food favorite right in your own kitchen. Enjoy the satisfaction of serving up perfectly crispy, tender chicken nuggets that everyone will love.

Recipe FAQs

→ How do I keep nuggets crispy?

Fry at the correct temperature of 175°C (350°F) and don't overcrowd the pan. Place cooked nuggets on a wire rack instead of paper towels to prevent sogginess. For baked versions, flip halfway through and finish under the broiler for 1-2 minutes.

→ Can I freeze uncooked nuggets?

Yes! Arrange breaded but uncooked nuggets on a baking sheet and freeze until solid. Transfer to a freezer bag for up to 3 months. Cook from frozen, adding 2-3 minutes to frying time or baking at 200°C for 20-25 minutes.

→ What can I use instead of buttermilk?

Plain yogurt works perfectly as a substitute. Alternatively, mix regular milk with 1 tablespoon of lemon juice or vinegar per cup and let it sit for 10 minutes. The acidity helps tenderize the chicken naturally.

→ Why are my nuggets soggy?

Soggy nuggets usually result from oil that's too cool, overcrowding the pan, or not draining properly. Ensure oil returns to temperature between batches. Use a wire cooling rack or paper towels, and serve immediately for best texture.

→ How do I know when chicken is fully cooked?

The internal temperature should reach 74°C (165°F) when measured with a meat thermometer. Visually, the coating should be deep golden brown and the juices should run clear when pierced. Avoid cutting into nuggets to check as this releases juices.