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Easy Homemade Chicken Nuggets (Kosher) - American recipe
I'll be honest, I never thought I'd become the mom making homemade chicken nuggets from scratch. But after one too many disappointing store-bought packages and my kids constantly asking for the "good" nuggets from restaurants, I decided to figure this out myself. It took a few tries to get the coating just right, but now I've got a method that works every time. The secret isn't anything fancy. It's all about the three-step breading process and getting your oil temperature right. I use chicken thighs cut into nugget-sized pieces because they stay juicier than breast meat, and the flavor is so much better. The coating combines panko breadcrumbs with regular breadcrumbs for the perfect texture, crispy on the outside but not too thick. What I love most about making these at home is knowing exactly what goes into them. No weird preservatives or ingredients I can't pronounce. Just chicken, flour, eggs, and breadcrumbs seasoned with garlic powder, onion powder, and paprika. The kids devour them, and honestly, so do the adults. I make double batches now because they freeze beautifully. These nuggets are perfect for weeknight dinners, especially when paired with roasted vegetables or a simple salad. They're also great for entertaining because you can prep them earlier in the day and fry them right before serving. I've served them at birthday parties and playdates, and parents always ask for the recipe. The best part? They take less time than you'd think, maybe 30 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless chicken thighs trimmed and cut into 2-inch pieces
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup fine breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable oil for frying

Method
 

  1. Cut chicken thighs into nugget-sized pieces, about 2 inches each. Pat completely dry with paper towels and season with salt and pepper.
  2. Set up your breading station: place flour in one shallow bowl, beaten eggs in another, and combine both breadcrumbs with garlic powder, onion powder, and paprika in a third bowl.
  3. Heat oil in a heavy pot or deep skillet to 350°F. Use a thermometer to check the temperature.
  4. Working with a few pieces at a time, dredge each piece of chicken in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in the seasoned breadcrumb mixture.
  5. Place breaded nuggets on a plate. You can prepare all nuggets before frying, or fry in batches as you bread them.
  6. Carefully add nuggets to hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning once, until golden brown and internal temperature reaches 165°F.
  7. Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.

Notes

For extra flavor, marinate chicken pieces in buttermilk for 30 minutes before breading. Nuggets can be frozen after breading - just add an extra minute to cooking time. Leftover nuggets reheat well in a 375°F oven for 5-7 minutes. Serve with your favorite kosher dipping sauces like honey mustard, ketchup, or BBQ sauce.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 320
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 480mg 21%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.