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Easy Crispy Chicken Nuggets Recipe – Better Than Takeout

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These crispy chicken nuggets are incredibly crunchy, juicy, and ready in under 30 minutes. Made with a buttermilk marinade and panko breadcrumbs, they beat takeout every time without the soggy disappointment.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2 large breasts), cut into 1.5-inch pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2 cups panko breadcrumbs
  • 2 tablespoons cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large eggs
  • Cooking spray or oil (avocado oil for baking, vegetable or canola oil for frying)

Instructions

  1. Cut chicken breasts into 1.5-inch pieces and pat dry with paper towels.
  2. Place chicken in a bowl, pour buttermilk over, stir to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).
  3. In a shallow bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. In a second bowl, beat eggs with 1 tablespoon water. In a third bowl, add panko breadcrumbs.
  4. If baking, preheat oven to 425°F (220°C) and place a wire rack on a baking sheet. If frying, heat about 1 inch of oil in a large skillet over medium-high heat to 350°F (175°C).
  5. Working in batches, remove chicken from buttermilk (let excess drip off). Dredge in flour mixture, pressing gently. Shake off excess. Dip into beaten eggs, letting excess drip off. Coat in panko, pressing firmly. Place on a plate.
  6. For baking: Arrange nuggets in a single layer on the wire rack, spray generously with cooking spray, and bake for 12-15 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C). For frying: Carefully place nuggets in hot oil in batches, fry for 3-4 minutes per side until deep golden brown and cooked through. Transfer to paper towel-lined plate.
  7. Let nuggets rest for 2-3 minutes before serving.

Notes

For extra crispiness, toast panko breadcrumbs in a dry pan for 2-3 minutes before coating. Use one hand for wet ingredients and one for dry to avoid a mess. Don’t overcrowd the pan when baking or frying. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 5-7 minutes or in an air fryer for 3-4 minutes.

Nutrition

Keywords: crispy chicken nuggets, homemade chicken nuggets, baked chicken nuggets, panko chicken nuggets, buttermilk chicken nuggets, easy chicken nuggets, better than takeout chicken nuggets

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