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Homemade Fried Chicken Nuggets

Homemade fried chicken nuggets golden and crispy on a plate with honey mustard dipping sauce
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Juicy, golden, crispy homemade fried chicken nuggets made with real chicken breast, dipped in a honey egg wash and coated in a boldly seasoned breadcrumb crust, then pan-fried to perfection in just 30 minutes.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts (or boneless thighs or tenderloins)
  • 1 large egg
  • 1 tablespoon milk
  • 1 tablespoon honey
  • 1 cup breadcrumbs (Panko recommended for extra crunch)
  • 2 tablespoons seasoned salt (reduce to 1 tablespoon to lower sodium)
  • 3/4 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon dried parsley
  • 1 1/2 cups canola oil for frying (vegetable or sunflower oil also work)

Instructions

  1. Slice chicken breasts in half lengthwise, then cut into bite-sized chunks approximately 1 1/2 x 1 1/2 x 1/2 inch. Keep all pieces a similar size for even cooking. Pat every piece completely dry with paper towels before proceeding.
  2. In a small bowl, whisk together egg, milk, and honey until fully smooth and combined with no streaks.
  3. In a second small bowl, combine breadcrumbs, seasoned salt, black pepper, garlic powder, Italian seasoning, and dried parsley. Stir well until seasonings are evenly distributed.
  4. Dip each chicken piece into the honey egg mixture, letting excess drip off. Press firmly into the seasoned breadcrumb mixture, coating all sides thoroughly. Place on a clean plate and repeat with all remaining pieces.
  5. Pour canola oil into a large deep skillet or Dutch oven to a depth of 1 inch. Heat over medium-high until hot and shimmering. Drop in a single breadcrumb – it should sizzle actively and immediately.
  6. Cook breaded chicken in small batches without crowding the pan. Cook for 3 minutes on the first side without moving.
  7. Flip each nugget and cook an additional 2 minutes until deep golden brown. Verify doneness with an instant-read thermometer – internal temperature must reach 165 degrees F.
  8. Remove with tongs and place on a paper towel-lined plate to drain for 1 to 2 minutes. Let oil return fully to frying temperature before starting each new batch.
  9. Serve immediately with your favorite dipping sauce.

Notes

  • Always pat chicken completely dry before breading – surface moisture prevents the coating from adhering and causes it to slide off during frying.
  • Never crowd the pan. Frying in small batches maintains oil temperature and produces a crispy golden crust instead of a greasy soft one.
  • Panko breadcrumbs produce a lighter, crunchier crust and are strongly recommended over regular breadcrumbs.
  • Reduce seasoned salt to 1 tablespoon or substitute kosher salt to significantly lower sodium – strongly recommended for anyone monitoring sodium intake.
  • Baking option: 400 degrees F for 20 minutes on a lined sheet pan, flipping halfway. Air fryer option: 380 degrees F for 7 minutes per side.
  • Let oil return to full frying temperature between batches – adding cold chicken to under-temperature oil is the most common cause of greasy nuggets.

Nutrition

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