Homemade Nuggets
Homemade nuggets made from real chicken breast have a juicier bite and a crunchier crust than the frozen kind, and you know exactly what is in them. This recipe cuts the chicken into 3cm pieces, coats them in seasoned flour, egg and breadcrumbs, chills them briefly and fries them in two batches until golden. It serves four and takes about 45 minutes, with an oven option if you would rather bake them.
- Total
- 45 min
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 350kcal
Common mistakes with homemade nuggets
Three things decide whether the coating stays on: dry chicken, firmly pressed crumbs and a short chill. Skip any of them and the breadcrumbs slide off in the pan. Cutting the chicken into even 3cm pieces matters just as much, because uneven chunks mean some are dry while others are still pink.
Fry in two batches. A crowded pan lowers the temperature of the oil, so the nuggets soak up fat and turn out pale and soft. Panko gives a lighter, crunchier crust than ordinary dried breadcrumbs, but either works.
Step-by-step homemade nuggets
Tap a time to start a timer.
- Cut the chicken Pat the chicken dry with kitchen paper, then cut it across into 3cm chunks of a similar size so they cook at the same rate.
- Set up and coat Mix the flour, salt and pepper in one bowl, put the beaten egg in a second and the breadcrumbs in a third. Coat each piece in the flour and shake off the excess, dip it in the egg, then roll it in the breadcrumbs, pressing them on firmly.
- Chill Lay the nuggets on a tray lined with baking paper and chill for , so the coating sets.
- Fry the first batch Heat 3 tablespoons of the oil in a large non-stick frying pan over a medium heat. Add about half the nuggets in a single layer and fry for on each side, until golden brown. Drain on kitchen paper.
- Fry the second batch Wipe out the pan, heat the remaining 3 tablespoons of oil and cook the rest in the same way.
- Check and serve Cut one of the largest nuggets in half. The chicken must be white all the way through with no pink, steaming hot and with clear juices. Serve hot with your favourite dip.
What to serve with homemade nuggets
Chips and peas are the classic partners, with ketchup, barbecue sauce or sweet chilli sauce for dipping. For a less fried option, serve the nuggets with a crunchy salad and a yoghurt dip.
If you have an air fryer, the same idea works with air fryer crispy chicken. Sliced nuggets also make a good filling for a wrap, in much the same way as burritos with chicken.
Common problems and fixes for Homemade Nuggets
- The coating slides off the chicken.
- The pieces were damp. Pat them dry before the flour, shake off the excess flour, press the crumbs on firmly and do not skip the 10-minute chill in step 3.
- The outside is dark but the middle is still pink.
- The pan is too hot or the pieces are too large. Stay on a medium heat, keep them to about 3cm, and cut one open before serving.
- The nuggets are greasy.
- The oil was not hot enough, or the pan was crowded. Test it with a breadcrumb, which should sizzle straight away, fry in two batches and drain on kitchen paper.
Frequently asked questions about Homemade Nuggets
How do you get a really crispy coating?
Pat the chicken dry, press the breadcrumbs on firmly and chill the nuggets before frying. Panko breadcrumbs give an extra-crunchy finish. For a thicker crust, dip the nuggets in the egg and crumbs a second time.
Can you bake them instead of frying?
Yes. Put the coated nuggets on a baking tray lined with baking paper, spray or drizzle them lightly with oil and bake at 200°C (180°C fan), gas 6, for 20 minutes, turning halfway, until golden and cooked through with no pink.
Can you freeze and reheat them?
Yes, for up to 3 months. Freeze the raw coated nuggets on a tray, then bag them, and bake from frozen at 200°C (180°C fan), gas 6, for 25 minutes, turning halfway, until no pink remains. Cooked nuggets keep in the fridge for up to 2 days and reheat best in the oven at 180°C (160°C fan), gas 4, for 10 minutes.
Can you use chicken thighs?
Yes. Boneless, skinless thighs are juicier and cheaper. Trim off any excess fat, cut them to the same size and cook for the same time.
How did you like the recipe?
4.8 / 5 · 64 ratings
