Homemade Chicken Nuggets Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g chicken breast, cut into 3cm chunks</li> <li class="ingredients-single-item">240ml buttermilk (or 240ml milk mixed with 1 tbsp lemon juice)</li> <li class="ingredients-single-item">2 tsp garlic powder, divided</li> <li class="ingredients-single-item">2 tsp onion powder, divided</li> <li class="ingredients-single-item">1 tsp smoked paprika</li> <li class="ingredients-single-item">1 tsp dried herbs (thyme, oregano, or mixed herbs)</li> <li class="ingredients-single-item">150g plain flour</li> <li class="ingredients-single-item">2 large eggs, beaten</li> <li class="ingredients-single-item">200g panko breadcrumbs</li> <li class="ingredients-single-item">50g finely grated parmesan cheese (optional)</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1½ tsp salt, divided</li> <li class="ingredients-single-item">½ tsp black pepper</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray with wire rack</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Three shallow dishes for dredging</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, combine the buttermilk with 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and ¼ tsp black pepper. Add the chicken pieces, ensuring they're fully submerged. Cover and refrigerate for at least 30 minutes or up to 4 hours. This buttermilk marinade not only flavors the chicken but also tenderizes it through its gentle acidity, resulting in incredibly juicy nuggets. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Preheat your oven to 200°C (fan 180°C). Line a large baking tray with parchment paper and place a wire rack on top. Lightly brush or spray the rack with oil to prevent sticking. This elevation allows hot air to circulate underneath the nuggets, ensuring even browning on all sides without flipping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Prepare your dredging station with three shallow dishes: In the first dish, mix the flour with remaining 1 tsp garlic powder, 1 tsp onion powder, smoked paprika, ½ tsp salt, and ¼ tsp black pepper. In the second dish, beat the eggs until smooth. In the third dish, combine panko breadcrumbs, parmesan (if using), dried herbs, remaining ½ tsp salt, and olive oil. Using your fingers, rub the oil into the breadcrumb mixture until evenly distributed – this helps achieve a crispy golden exterior when baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Remove chicken from buttermilk, allowing excess to drip off. Working in batches, dredge each piece first in the seasoned flour (shaking off excess), then dip in beaten egg, and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere. The triple-coating process creates layers of flavor and ensures a crunchy exterior that won't fall off during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Arrange the coated nuggets on the prepared wire rack, leaving space between each piece to allow for air circulation. Lightly spray or brush the tops with a little additional oil for enhanced browning. This extra step helps achieve that deep golden color typically associated with fried nuggets. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Bake in the preheated oven for 18-20 minutes until golden brown and the internal temperature reaches 75°C when tested with a meat thermometer. The nuggets should feel firm but still yield slightly when pressed. If you don't have a thermometer, cut into the thickest nugget to ensure the meat is completely white with no pink remaining. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Allow the nuggets to rest for 2-3 minutes before serving – this brief resting period allows the juices to redistribute within the meat, ensuring maximum tenderness. Serve warm with your favorite dipping sauces like honey mustard, barbecue sauce, or ranch dressing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> To freeze for later, allow cooked nuggets to cool completely, then place in a single layer on a baking sheet and freeze until solid (about 2 hours). Transfer to an airtight container or freezer bag, separating layers with parchment paper. They'll keep for up to 3 months. Reheat frozen nuggets in a 200°C oven for 10-12 minutes until heated through and crispy again. </li> </ol>