Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized chunks
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup plain breadcrumbs or panko for extra crunch
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Oil for frying vegetable or canola
Optional Add-ins:
- Pinch of cayenne pepper for heat
- 2 tbsp grated Parmesan for extra flavor
Instructions
- Prep your coating station: Set out three bowls, one for the seasoned flour, one for the beaten eggs, and one for the breadcrumbs.
- Season the chicken: Toss the chicken pieces with a little salt and pepper to start building flavor.
- Coat each piece: Dip each piece of chicken in flour first, then egg, and finally breadcrumbs. Press the crumbs on gently so they stick.
- Heat the oil: Pour about 1 inch of oil into a large skillet and heat over medium-high until a breadcrumb sizzles on contact.
- Fry in batches: Add the chicken pieces in small batches and cook for 3–4 minutes per side until golden and cooked through. Adjust heat as needed.
- Drain and cool: Transfer nuggets to a paper towel-lined plate and sprinkle lightly with salt while warm.
- Serve and enjoy: Serve with your favorite dips like ketchup, ranch, or honey mustard.
Notes
- For crispier nuggets, use panko breadcrumbs.
- You can swap chicken breasts for thighs if you prefer darker meat.
- Keep the oil hot but not smoking to avoid soggy nuggets.
- Leftovers store well in the fridge for up to 3 days or freeze for up to 2 months.
- To bake instead of fry, cook at 400°F (200°C) for 18–20 minutes, flipping halfway through.