Crispy on the outside, tender on the inside, and perfectly seasoned throughout—these fried chicken nuggets are a surefire hit with both kids and adults. Whether you’re serving them as a party snack, quick lunch, or prepping a batch to freeze, this recipe brings bold flavor and unbeatable crunch to every bite.

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Ingredients Breakdown

When it comes to chicken, both breasts and thighs work well, but each brings something different to the table. Chicken breasts offer a leaner bite and firmer texture, while thighs provide extra juiciness and a richer flavor—choose based on your preference or mix both for the best of both worlds.

The buttermilk marinade isn’t just for moisture—it also breaks down the protein fibers in the chicken slightly, resulting in a tender, flavorful interior. Letting the chicken soak for at least an hour ensures it stays juicy during frying.

The spice blend mixed with cornstarch is where the flavor really builds. A combination of garlic, onion, smoked paprika, and cayenne pepper offers smoky depth with a touch of heat. It’s a dry rub and coating base all in one, sealing in moisture while delivering bold, savory notes.

Panko breadcrumbs are essential for that signature crunch. Their airy texture and coarse consistency fry up light and crispy, creating the ideal golden shell around each nugget.

Frying oil choice matters too. Neutral oils like canola, vegetable, or peanut oil maintain a clean taste and high smoke point, ensuring the chicken cooks evenly and crisps beautifully without burning.

Step-by-Step Preparation Guide

Uniformity is key for even cooking, so start by slicing the chicken into 1-inch pieces. Not only do they cook faster, but their compact size also makes for a more satisfying crust-to-meat ratio.

Soaking in buttermilk for at least one hour gives the meat time to tenderize. If you’re prepping ahead, it can even sit overnight in the fridge for enhanced flavor and moisture retention.

The spice mix comes together quickly—simply stir the cornstarch with the seasoning in a small bowl. Once the chicken is drained from the marinade, it’s transferred to a large zip-top bag and shaken with the mixture to coat evenly. This layer acts as a dry batter base that binds the panko beautifully.

The coating process is simple yet effective. Dip each piece back into the reserved buttermilk to moisten, then roll it in panko, pressing lightly to make sure the breadcrumbs adhere fully. This two-step breading ensures each nugget comes out crisp and flavorful.

In a skillet, heat enough oil to submerge at least half the nugget. Once the oil reaches 350°F, carefully lower the nuggets in, a few at a time. Fry for about 1½ to 2 minutes per side, just until the coating turns golden brown and the chicken is fully cooked. Avoid overcrowding the pan to maintain oil temperature and even cooking.

Once fried, transfer the nuggets to a paper towel–lined plate or, ideally, a wire rack to drain excess oil and maintain crispness. Serve hot for best results.

Recipe Tips & Frequently Asked Questions

Use a thermometer to monitor frying temperature
Consistent heat is key—too low and your nuggets absorb oil, too high and the coating burns.

Don’t skip the buttermilk soak—it’s key to juicy nuggets
It’s not just for flavor; it makes the meat ultra-tender.

Press panko firmly onto each piece for maximum crunch
Light pressing helps create that even, golden crust.

Always fry in batches to keep the oil temperature stable
Overcrowding drops the heat and leads to greasy results.

Let nuggets rest on a rack, not paper towels, to retain crispness
Airflow helps prevent sogginess.

Can I bake or air fry these instead of deep frying?
Yes. For baking, preheat to 425°F and bake for 18–20 minutes. For air frying, cook at 400°F for 10–12 minutes, flipping halfway.

Can I make these nuggets ahead and freeze them?
Absolutely. Freeze breaded (uncooked) nuggets on a tray, then store in a freezer bag. Fry or bake straight from frozen.

How do I reheat them to keep them crispy?
Reheat in a 375°F oven or air fryer for 5–8 minutes.

What other proteins can I use with this recipe?
Turkey, shrimp, or firm tofu can be used with minor seasoning adjustments.

Can I make it spicy without overwhelming heat?
Yes—add more cayenne or hot sauce to the buttermilk for extra kick without overpowering.

What to Serve With This Recipe

For classic comfort, serve these nuggets with honey mustard, ranch, BBQ sauce, or spicy mayo. A trio of dipping sauces can turn them into an irresistible party platter.
On the side, go for golden fries, creamy coleslaw, or baked mac and cheese to round out the plate. For a lighter pairing, try roasted veggies or a crisp green salad with tangy vinaigrette.
Fresh accompaniments like cucumber salad, corn on the cob, or pickles help cut through the richness and add a refreshing contrast.

Creative Variations

Spice up the panko with added flavor—parmesan cheese, dried herbs, chili flakes, or lemon zest can turn up the flavor without complicating the method.
Bring global flair with seasoning swaps. Use curry powder, Cajun blend, or jerk spice for regional twists. Or, go fusion and pair the nuggets with sriracha-lime aioli or chimichurri.
Feeling bold? Hide a cube of cheese in the center before breading for a gooey surprise when bitten into—great for kids and grown-ups alike.

Crispy chicken nuggets are more than just a nostalgic favorite—they’re a crave-worthy classic that’s easy to master at home. Juicy, crunchy, and endlessly customizable, these golden bites are perfect for sharing, snacking, or stocking your freezer. However you serve them, they’re guaranteed to disappear fast.

Ingredients

1 pound boneless, skinless chicken breast or thighs
1 cup buttermilk
1/4 cup cornstarch
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups panko breadcrumbs
Oil, for frying

Instructions

Begin by cutting the chicken into bite-sized, 1-inch pieces. Transfer the pieces to a bowl and pour in the buttermilk, ensuring every piece is fully coated. Let the chicken soak in the buttermilk for at least 1 hour—this helps tenderize the meat and adds flavor.

In a separate small bowl, mix together the cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. This spice blend creates a flavorful coating that forms the base of the crust.

After marinating, use a slotted spoon to lift the chicken pieces from the buttermilk, allowing the excess to drip off. Place the chicken in a large zip-top bag and sprinkle the cornstarch mixture over it. Seal the bag and shake well until all pieces are evenly coated.

Using a fork, take out one piece of chicken at a time. Briefly dip it back into the reserved buttermilk, then coat thoroughly with panko breadcrumbs, pressing gently to help the crumbs adhere. Repeat the process until all the chicken is breaded.

In a medium skillet, heat a generous amount of oil over medium heat until it reaches 350°F. Carefully place the chicken pieces in the oil in batches, avoiding overcrowding. Fry each piece for about 1 1/2 to 2 minutes per side, or until the exterior is golden brown and crisp, and the chicken is fully cooked inside.

Use a spider strainer or slotted spoon to remove the nuggets from the hot oil, and transfer them to a plate lined with paper towels to absorb any excess grease. Serve warm with your favorite dipping sauce or alongside fries and slaw for a satisfying meal.