Homemade Chicken Nuggets
Homemade nuggets made from real chicken with a double breading and lots of crunch.
- Preparation
- 25 min
- Cook/bake time
- 15 min
- Total
- 40 min
- Difficulty
- Easy
- Calories
- 626 kcal
- Servings
- 4
- Prep
- 25 min
- Cooking & baking
- 15 min
Homemade nuggets made from real chicken with a double breading and lots of crunch. Instead of processed meat, whole pieces of chicken breast are used here, briefly marinated in buttermilk and double breaded. Children hardly notice the difference, adults immediately.
Why this works
The double breading works like a double wall: The first layer of flour binds the buttermilk to the surface of the meat, the second adheres to this moist layer and thus remains thick enough to form its own crust when deep-frying. Panko and cornflakes also bring coarse, irregular fragments. More surface area means more edges that crackle, while fine breadcrumbs result in a closed, soft layer.
Step-by-step instructions
- 1
Marinate in buttermilk
Mix the chicken pieces with buttermilk, salt and paprika powder and let them steep in the refrigerator for at least thirty minutes, gladly also overnight. The lactic acid tenderizes the meat and ensures that the nuggets remain juicy inside instead of drying out when deep-frying.
- 2
Set up breading station
Place three shallow bowls next to each other: flour in the first, beaten eggs in the second, panko with garlic powder, paprika powder and pepper in the third. Work with one dry and one wet hand, then the breading will not stick to your fingers and you will progress much faster.
- 3
Double breading
Drain the chicken pieces and turn them first in the flour, then in the egg and then in the panko. For maximum crispiness, repeat the egg and panko a second time. This double layer is the difference between a thin shell and a really cracking crust. Press the panko lightly.
- 4
Frying
Heat the oil to 175 °C, a panko crumb should immediately rise bubbling. Fry the nuggets in batches for four to five minutes until golden brown and turn them once. Do not put too many in at once, otherwise the temperature will drop and the breading will soak up oil.
- 5
Drain and season
Place the finished nuggets on a wire rack and lightly salt them immediately while the surface is still hot and greasy. On paper towels they would become soft from below. Serve them with ketchup, honey mustard dip or barbecue sauce.
Our best tips
- Panko or crushed cornflakes instead of normal breadcrumbs. Both result in a significantly coarser, crispier crust.
- Cut all pieces to about the same size, then they will be ready at the same time.
- Nuggets can be frozen breaded and fried directly frozen, then two minutes longer.
Tasty variations
From the air fryer
Spray breaded nuggets with oil and cook at 200 °C for 12 minutes, turning halfway through.
Spicy
Mix 1 teaspoon cayenne pepper and 1 teaspoon onion powder into the panko, then they get a clear kick.
Nutrition facts
| Calories | 626 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 46 g |
| – of which sugar | 3 g |
| Fat | 26 g |
| Fiber | 2 g |
Estimated, not calculated – why
Here some of the ingredients never reach the plate: most frying oil stays in the pan, and in a stock the solids are strained off. How much of it ends up in the food cannot be calculated – counting a litre of oil would quintuple the figure, leaving it out would describe a dish baked without fat. So this is an editorial estimate rather than a total that would look dependable without being so.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Can I use chicken thighs?
Yes, they will be even juicier. Make sure to remove tendons and cut the pieces a little smaller because they take longer.
Why does my breading fall off?
Usually the pieces were too wet or the flour was missing as the first layer. Drain well and keep the order flour, egg, panko.
How do they get crispy in the oven?
Bake on a wire rack so air circulates, and mix the panko with a little oil beforehand. Without fat it remains pale and floury.
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