Chicken Nuggets
This recipe provides a simple method for making classic crispy chicken nuggets by coating chicken pieces in seasoned flour, egg wash, and breadcrumbs, then pan-frying them until golden brown and cooked through. Perfect for a quick, kid-friendly meal or snack.
Equipment
- 1 Plastic Bag For flour coating
- 2 Mixing Bowls For egg wash and breadcrumbs
- 1 Large Skillet For frying
- 1 Paper Towels For draining
- 1 Tongs For handling chicken in hot oil
Ingredients
Main
- 1 cup all-purpose flour
- 1 tablespoon seasoned salt
- Salt and freshly ground black pepper
- 2 large eggs
- 2 cup seasoned breadcrumbs
- 2 chicken breasts cut into small pieces
- Vegetable oil for frying
- Ketchup for serving
Instructions
- In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
- Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.
Notes
Ensure your oil is properly heated (around 350-375°F or 175-190°C) before frying; test with a breadcrumb – it should sizzle immediately but not burn. Avoid overcrowding the skillet, as this lowers the oil temperature and results in greasy nuggets; fry in batches for optimal crispiness and even cooking. Drain thoroughly on paper towels immediately after frying to remove excess oil. Cut chicken pieces to a uniform size for consistent cooking time.