Ingredients
Method
Begin by preparing the chicken. In a large bowl, season the chicken pieces with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Toss until the chicken is well coated.
Set up a breading station: In one shallow dish, add the flour. In a second shallow dish, beat the eggs. In a third shallow dish, pour in the panko breadcrumbs.
Dredge each piece of chicken in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess egg to drip off before placing it in the panko breadcrumbs. Press the breadcrumbs onto the chicken pieces to ensure they stick well.
Heat the cooking oil in a large skillet over medium-high heat, until it shimmers (about 350°F or 175°C). You can test if it’s ready by dropping a small amount of breadcrumbs into the oil—if they sizzle, it’s good to go.
Carefully place the breaded chicken nuggets into the hot oil in batches, avoiding overcrowding the pan. Fry for about 3-4 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Once done, remove the chicken nuggets and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining chicken pieces.
Serve your crispy chicken nuggets hot with honey mustard or your choice of dipping sauce.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4
- Presentation Tips: Arrange the nuggets on a serving platter with a small bowl of dipping sauce in the center. Garnish with fresh parsley or a side of carrot sticks for a pop of color!