Crispy, golden, and bursting with flavor, these homemade panko chicken nuggets are irresistible. Perfectly seasoned with a light crunch from the panko coating, they’re miles ahead of anything you’d find in the frozen aisle or from a fast food restaurant. These juicy, tender chicken nuggets are ideal for dipping, sharing, and savoring. They make an easy dinner the whole family will love!
Chicken nuggets are a go-to favorite for most kids, but let’s be honest—adults find them pretty irresistible too. Store-bought nuggets might be convenient, but they often come with fillers and questionable ingredients. That’s where these homemade panko chicken nuggets stand out. Made with real chicken breast and a simple, seasoned panko coating, they’re a fresher, tastier option that lets you know exactly what’s going into your food.
This recipe is both easy to make and packed with flavor, delivering nuggets that are crispy on the outside and tender on the inside. Pair them with your favorite dipping sauce—think honey mustard, ranch dressing, or barbecue sauce—and some French fries, and you’ve got a satisfying meal that’ll win over kids and adults alike.
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Instructions
- Chicken – Use boneless, skinless chicken breast or chicken tendeloins, cut into ½-inch cubes to ensure even cooking. You can also substitute boneless, skinless chicken thighs.
- Flour – Regular all-purpose flour helps the panko coating stick to the chicken. You could also use a gluten-free flour blend if needed.
- Cornstarch – This adds extra crispiness to the coating, helping achieve that golden crunch.
- Paprika – Adds subtle warmth and a hint of color to the nuggets. Choose regular paprika for a mild flavor, or opt for smoked paprika if you want a bit more depth.
- Garlic Powder – Enhances the flavor of the coating without overpowering the chicken. Use garlic powder, not garlic salt, to avoid adding extra sodium.
- Salt – A small amount of salt brings out all the flavors in the coating. Kosher salt or sea salt is preferred.
- Buttermilk – The acidity in buttermilk helps tenderize the chicken, creating a juicy bite. If you don’t have buttermilk, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar.
- Panko Breadcrumbs – These Japanese-style breadcrumbs are lighter and flakier than regular breadcrumbs, which helps create a crispier coating. Look for plain, unseasoned panko for the best control over flavor. Use gluten-free panko if needed.
- Frying Oil – Use a light, neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
See recipe card for quantities.
How to Make Crispy Chicken Nuggets
- Step 1: Cube the chicken breast and coat in the buttermilk.
- Step 2: Combine the coating ingredients in a shallow bowl and coat the chicken on all sides, gently pressing to adhere.
- Step 3: Heat frying oil on medium heat in a large pan or Dutch oven. Place 5-6 pieces into the oil and fry for 6-7 minutes or until golden brown and reach an internal temperature of 165.
- Step 4: Drain the cooked chicken on paper towels to remove the excess oil before serving.
Hint: Make sure the oil is heated to around 350°F to 375°F for the best results.
Variations/ Substitutions
- Chicken Thighs – Swap the chicken breast for boneless, skinless chicken thighs for a juicier, more flavorful nugget.
- Gluten-Free Nuggets – Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko bread crumbs to make the recipe gluten-friendly.
- Spicy Panko Nuggets – Add a pinch of cayenne pepper or a teaspoon of hot sauce to the buttermilk for an extra kick. You can also mix a bit of crushed red pepper into the panko for added heat.
- Cheesy Panko Nuggets – Mix ¼ cup of grated cheese (such as parmesan) into the panko crumbs before coating the chicken. This adds a rich, cheesy flavor to the nuggets.
Equipment
When frying these panko chicken nuggets, it’s important to use a sturdy pan that can handle the heat and maintain an even temperature. While a frying pan or large skillet will work, a heavy-duty Dutch oven is ideal. Its higher sides help contain any oil splatter, keeping your stovetop cleaner and making the process safer.
The thick, durable construction of a Dutch oven also helps maintain a steady temperature, which is key to getting a perfectly crispy coating. For best results, use a thermometer to check that the oil stays between 350 degrees F and 375 degrees F—this ensures the nuggets cook evenly without becoming too greasy or overdone.
Storage and Reheating
Store leftover chicken nuggets in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the nuggets for up to 2 months.
To reheat, preheat your oven to 350 degrees F and place the nuggets on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in an air fryer at 400 degrees F for 5-8 minutes.
Top Tips
- Cut the chicken breast into even-sized pieces, which helps them fry at the same rate.
- Before coating, pat the chicken pieces with paper towels to remove excess moisture. This helps the flour stick better and gives you a crispier result.
- For the best flavor and crispness, use fresh oil that hasn’t been used for previous frying.
- Use a thermometer to make sure the oil is 350 degrees F - 375 degrees F. Oil that’s too hot can burn the nuggets, while oil that’s too cool will make them greasy.
- Fry the chicken in small batches to prevent overcrowding, which can lower the oil temperature and make the nuggets less crispy.
- Use a slotted spoon to transfer fried nuggets to a plate lined with paper towels. This helps absorb excess oil and keeps them from becoming soggy. You can also drain them on a wire rack.
Serving Suggestions
These homemade panko chicken nuggets make a delicious and versatile main dish, perfect for serving with a mix of classic sides and flavorful sauces. Pair them with french fries, sweet potato fries, or a fresh green salad for a balanced meal. For dipping, offer a mix of traditional sauces like ketchup, ranch, and honey mustard, which are always crowd-pleasers. You can also add some unique flavors by including this creamy garlic dipping sauce, a zesty bang bang sauce, or a sweet and tangy pineapple BBQ sauce.
FAQ
Bake the nuggets on a parchment-lined prepared baking sheet at 400 degrees F for about 15-20 minutes, flipping halfway through, until golden and crispy.
Instead of deep frying, you can cook the nuggets in a single layer in an air fryer at 400 degrees F for 8-10 minutes, flipping halfway through, for a crispy nugget with less oil.
Cooking in batched helps you to keep the oil temperature consistent. Keep the cooked nuggets warm on a baking sheet pan in a 250 degree F oven while you finish frying the rest.
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RECIPE
Homemade Panko Fried Chicken Nuggets
Ingredients
- 1 lb chicken breast cut into ½-inch cubes
- 1 cup flour
- 2 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- 2-3 cups frying oil (vegetable or canola)
Instructions
- Combine flour, cornstarch, paprika, garlic powder and salt in a medium bowl. Add chicken pieces and coat each piece with equal amounts of seasoned flour.
- Add buttermilk and panko bread crumbs to two separate medium sized bowls .
- Dredge all the chicken pieces in buttermilk.
- Then roll each piece in panko until completely coated. Place on another plate to rest.
- Heat frying oil on medium heat in a large pan or Dutch oven. Place 5-6 pieces into the oil and fry for 6-7 minutes or until golden brown and reach an internal temperature of 165. Make sure to turn each piece so that the chicken cooks evenly.
- Remove chicken with slotted spoon and transfer to a plate lined with paper towels to absorb excess oil. Serve the chicken nuggets immediately, when it is at its crispiest.
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