The BEST Crispy Chicken Nuggets! These crispy little bites are packed with flavor and fried to perfection… just like you’d get at your favorite restaurant. Delicious all on their own or with your favorite dipping sauce!

When it comes to chicken nuggets… the crispier, the better! And let’s face it. Not all nuggets are created equally. From the seasonings to the breading to the cooking method… there are so many variables to the perfect nugget. And as soon as you take your first bite, you know.

I’m a big believer that anything you eat should be both delicious and “worth it”. And these Crispy Chicken Nuggets are both. They’re deliciously seasoned with a combination of salt, pepper, onion powder, garlic powder, smoked paprika, and cayenne pepper. And they take crispy to the next level.

The secret? A combination of cornstarch and panko bread crumbs… both of which up the crispy factor. And I’m not going to lie… frying them doesn’t hurt, either!

Of course, I’ve included instructions for both air frying and baking, as well. Because these Crispy Chicken Nuggets are delicious no matter how you cook them!

Ingredients

Chicken – For this recipe you’ll need 1 pound of boneless, skinless chicken. I used breasts (2 medium sized) but you can also use tenders if you prefer.

Buttermilk – Buttermilk is used both for brining the chicken and in the breading process. You’ll need 1 cup of buttermilk, and you can also make your own by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, then adding enough milk to reach 1 cup.

Cornstarch – I chose to use 1/4 cup of cornstarch in this recipe because it adds an extra level of crispiness which is exactly what I was going for with these crispy chicken nuggets. You can also substitute flour if you prefer.

Seasonings – The key to the BEST chicken nuggets is the seasoning! I used a combination of salt, pepper, onion powder, garlic powder, smoked paprika, and cayenne pepper.

Panko bread crumbs – Panko crumbs will give you a deliciously crispy, crunchy coating that takes these nuggets to the next level. You can substitute regular bread crumbs if you prefer.

How to make Crispy Chicken Nuggets

Prep the chicken – Cut the chicken into small pieces, about 1 inch. Place them in a medium bowl and add buttermilk. Soak the chicken in buttermilk for at least 1 hour.

Combine the seasonings – In a small bowl, combine the cornstarch, salt, pepper, onion powder, garlic powder, smoked paprika, and cayenne pepper.

Season the chicken – Use a slotted spoon to remove the chicken from the buttermilk (*reserve buttermilk). Transfer the chicken to a gallon sized ziplock bag and sprinkle the cornstarch mixture over it. Seal the bag and shake to coat.

Bread the chicken – Use a fork to remove chicken one piece at a time from the cornstarch mixture. Briefly re-dip in the buttermilk, then coat with panko bread crumbs.

Fry – Heat oil in a medium skillet over medium heat to 350°. Add breaded chicken in batches and fry about 1 1/2 – 2 minutes on each side, until golden brown. (*Be sure the oil doesn’t get too hot or the breading will over-brown before the chicken cooks all the way through.) Remove from the oil using a spider strainer; place on a large plate lined with paper towels.

 

Recipe variations

• Cut chicken into any size pieces according to your tastes
• Add additional seasonings, such as chili powder, cumin, curry powder, or allspice
• Use regular bread crumbs in place of panko
• Substitute flour for the cornstarch
• Substitute beaten eggs for the buttermilk
• Season the bread crumbs in addition to the cornstarch mixture

Alternate cooking methods

To air fry – Spray your air fryer basket with oil, then add chicken nuggets. Air fry at 400° for 6-8 minutes, flipping halfway through. Check for doneness.

To bake – Spray a baking sheet with nonstick cooking spray. Place chicken nuggets on the baking sheet and bake at 400° for 10-12 minutes, flipping halfway through. Check for doneness. 

Storing & reheating

Leftover chicken nuggets can be stored in an airtight container in the refrigerator for up to 2 days. They can also be frozen in a freezer-safe container for up to 6 months. To reheat:

From refrigerated – Reheat in the oven at 400° for 10-12 minutes OR in the air fryer at 400° for 6-8 minutes.

From frozen – Reheat in the oven at 400° for 20 – 25 minutes OR in the air fryer at 400° for 10-12 minutes.

Chicken Nugget Dipping Sauces

• Honey Mustard Sauce
• Sweet & Tangy BBQ Sauce
• Yum Yum Sauce
• Horseradish Sauce
• Garlic Aioli
• Buttermilk Ranch Dressing
• Hot Honey

Crispy Chicken Nuggets

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 20 minutes

The BEST Crispy Chicken Nuggets! These crispy little bites are packed with flavor and fried to perfection... just like you'd get at your favorite restaurant. Delicious all on their own or with your favorite dipping sauce!

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Ingredients

• 1 pound boneless, skinless chicken
• 1 cup buttermilk
• 1/4 cup cornstarch
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 cups panko bread crumbs
• oil, for frying

Instructions

1. Cut the chicken into 1 inch pieces. Place them in a medium bowl and add buttermilk. Soak the chicken in buttermilk for at least 1 hour.
2. In a small bowl, combine the cornstarch, salt, pepper, onion powder, garlic powder, smoked paprika, and cayenne pepper.
3. Use a slotted spoon to remove the chicken from the buttermilk (*reserve buttermilk). Transfer the chicken to a gallon sized ziplock bag and sprinkle the cornstarch mixture over it. Seal the bag and shake to coat.
4. Use a fork to remove chicken one piece at a time from the cornstarch mixture. Briefly re-dip in the buttermilk, then coat with panko bread crumbs.
5. Heat oil in a medium skillet over medium heat to 350°. Add breaded chicken in batches and fry about 1 1/2 - 2 minutes on each side, until golden brown. (*Be sure the oil doesn't get too hot or the breading will over-brown before the chicken cooks all the way through.) Remove from the oil using a spider strainer; place on a large plate lined with paper towels.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 69mgSodium: 936mgCarbohydrates: 34gFiber: 2gSugar: 4gProtein: 28g