There is something incredibly nostalgic about biting into a hot and crispy nugget. We all remember those happy meal boxes from childhood. But honestly, homemade Chicken Nuggets are in a league of their own. They are tender on the inside and perfectly crunchy on the outside.
You might be tempted to look up Frozen Chicken Nugget Recipes for a quick fix. I totally get it. We all have busy nights where time is tight. However, making them from scratch does not take as long as you might think. Plus, the flavor difference is huge.
This dish is one of my favorite Chicken Nugget Dinner Ideas because it pleases everyone. Kids love them. Adults love them. When you pair them with fresh, salty fries, you have a winner. It is the ultimate comfort food meal right in your own kitchen.
Today we are making Chicken Nuggets And Fries that rival any restaurant. You do not need a deep fryer to get great results. A simple heavy bottomed pan works wonders. Get ready to learn how to make the best nuggets of your life.
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Why You’ll Love This Recipe
You will love this recipe because it uses real ingredients. You know exactly what is going into your food. There are no mystery fillers here. Just good quality chicken and simple pantry staples.
Another reason is the texture. Chicken Nuggets should be audible when you bite them. This recipe uses a special breading technique to ensure maximum crunch. It stays crispy even after dipping in your favorite sauce.
This meal is also very budget friendly. Buying a whole chicken breast and a few potatoes is much cheaper than fast food for a family of four. You save money without sacrificing any flavor.
Finally, it is versatile. You can switch up the spices to match your taste. Add some heat if you like it spicy. Keep it mild for the little ones. It is completely up to you.
Ingredients
Here is what you need to make these delicious Chicken Nuggets and crispy fries. You likely have most of these items in your pantry already.
For The Nuggets
- 1 pound boneless skinless chicken breasts
- 1 cup all purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- Vegetable oil for frying
For The Fries
- 4 large Russet potatoes
- 2 tablespoons vegetable oil
- Sea salt for sprinkling
Step-By-Step Instructions
Follow these simple steps to create the perfect Chicken Nuggets And Fries combination. We will start with the potatoes since they take a bit longer.
Step 1: Prepare The Potatoes
Wash your potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds a nice rustic texture. Cut the potatoes into long sticks about half an inch thick. Try to keep them uniform so they cook evenly.
Place the cut potatoes in a large bowl of cold water. Let them soak for at least 30 minutes. This removes excess starch. Removing starch is the secret to getting them crispy rather than soggy.
Step 2: Prepare The Chicken
While the potatoes soak, take your chicken breasts and cut them into bite sized pieces. Aim for pieces that are about one and a half inches wide. You want them to be small enough to cook quickly but big enough to be juicy.
Pat the chicken pieces dry with a paper towel. This helps the flour stick better. Season the chicken pieces directly with a little salt and pepper. This ensures the meat itself is flavorful, not just the coating.
Step 3: Set Up The Breading Station
Get three shallow bowls ready. In the first bowl, mix the flour with the garlic powder, onion powder, and paprika. Add a pinch of salt and pepper here too. Seasoning every layer is key for great Chicken Nuggets.
In the second bowl, whisk the two eggs until they are fully beaten. You can add a splash of water or milk if you like, but plain eggs work just fine. This acts as the glue for the breadcrumbs.
In the third bowl, pour in the panko breadcrumbs. Panko is lighter and crispier than traditional breadcrumbs. It gives that restaurant quality crunch we are looking for.
Step 4: Coat The Nuggets
Take a piece of chicken and toss it in the flour mixture. Shake off any excess flour. You just want a light dusting. Next, dip it into the beaten egg. Make sure it is fully coated.
Finally, press the chicken into the panko breadcrumbs. Press down gently to make sure the crumbs adhere well. Place the breaded nugget on a plate or wire rack. Repeat this with all the chicken pieces.
Step 5: Cook The Fries
Drain the potatoes and pat them completely dry. Heat about an inch of oil in a large skillet over medium high heat. Carefully add the potatoes in batches. Do not crowd the pan.
Fry the potatoes for about 5 to 6 minutes until they are tender but not yet brown. Remove them and let them drain on paper towels. Turn the heat up slightly to high. Return the potatoes to the oil for another 2 to 3 minutes until golden brown. Sprinkle with sea salt immediately.
Step 6: Fry The Nuggets
Using the same oil (or fresh oil if needed), bring the heat to medium. Carefully place the breaded Chicken Nuggets into the hot oil. Cook them for about 3 to 4 minutes per side.
They should be golden brown and crispy. The internal temperature should reach 165 degrees Fahrenheit. Remove them from the pan and place them on a wire rack to drain excess oil. Serve hot with the fries.
How To Store Leftovers
If you have leftovers, you are in luck. These store surprisingly well. Allow the nuggets and fries to cool completely before storing them. Putting hot food in a container creates steam which makes them soggy.
Place them in an airtight container. They will keep in the refrigerator for up to three days. You can also freeze the cooked nuggets. Lay them out on a baking sheet to freeze individually first, then transfer to a bag.
To reheat, avoid the microwave. The microwave will make the breading soft and rubbery. Instead, use your oven or a toaster oven. Preheat it to 375 degrees Fahrenheit.
Place the nuggets and fries on a baking sheet. Bake for about 10 minutes until they are hot and crispy again. This method brings back that fresh crunch you love.
Tips
One big tip is to keep one hand wet and one hand dry during the breading process. Use one hand for the flour and breadcrumbs. Use the other hand for the egg dip. This keeps your fingers from becoming a sticky mess.
Make sure your oil is hot enough before adding the chicken. If the oil is too cool, the breading will absorb it like a sponge. The nuggets will turn out greasy instead of crispy. You can test it by dropping a single breadcrumb in.
If the breadcrumb sizzles immediately, the oil is ready. If it burns instantly, the oil is too hot. Adjust your heat accordingly to maintain a steady temperature.
Do not overcrowd the pan when frying. Adding too much food at once drops the oil temperature rapidly. Cook in batches if necessary. It takes a few extra minutes but the results are worth it.
For extra flavor, you can mix parmesan cheese into the panko breadcrumbs. This adds a savory, salty kick that pairs perfectly with the chicken. It is a simple upgrade that feels fancy.
Conclusion
Making Chicken Nuggets at home is a rewarding experience. It transforms a simple fast food staple into a high quality meal. The crunch of the panko and the juicy chicken is a combination that is hard to beat.
Once you try this recipe, you might stop searching for Frozen Chicken Nugget Recipes altogether. Fresh is just that much better. It is healthier, tastier, and fun to make.
This is one of those Chicken Nugget Dinner Ideas that will stay in your rotation for years. It is perfect for movie nights, birthday parties, or just a Tuesday evening. The pairing of Chicken Nuggets And Fries is timeless.
So grab your apron and get cooking. Your family will thank you for the effort. Enjoy every crispy, golden bite!
FAQ
Can I Bake These Instead of Frying?
Yes, you can bake these Chicken Nuggets. Preheat your oven to 400 degrees Fahrenheit. Place a wire rack on a baking sheet and spray it with cooking spray. Arrange the nuggets on the rack. Bake for 15 to 20 minutes, flipping halfway through. They will be crunchy but slightly less golden than fried ones.
Can I Make This Gluten Free?
Absolutely. You can substitute the all purpose flour with a gluten free flour blend. Replace the panko breadcrumbs with crushed gluten free crackers or gluten free panko. The method remains exactly the same.
What Dipping Sauces Do You Recommend?
These nuggets go with almost anything. Classic ketchup is great for the fries. For the chicken, try honey mustard, barbecue sauce, or ranch dressing. A spicy mayo is also a fantastic choice if you want a bit of a kick.
How Do I Know When The Chicken Is Done?
The most accurate way is to use a meat thermometer. The internal temperature should read 165 degrees Fahrenheit. If you do not have a thermometer, cut one nugget open. The juices should run clear and the meat should be white throughout, with no pink remaining.
Homemade Chicken Nuggets and Fries
Forget the freezer aisle! This no-fuss recipe for homemade chicken nuggets and fries delivers perfectly tender, juicy chicken with an incredibly crunchy coating. A family-friendly weeknight meal that’s tastier and more budget-friendly than fast food.
Requirements
Ingredients
Instructions
- Wash and cut potatoes into 1/2-inch thick sticks. Soak in a large bowl of cold water for at least 30 minutes to remove excess starch.
- While potatoes soak, cut chicken breasts into 1.5-inch bite-sized pieces. Pat dry and season with salt and pepper.
- Set up three shallow bowls: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; a second with two whisked eggs; and a third with panko breadcrumbs.
- Dredge each chicken piece first in the flour mixture, then dip in the egg, and finally press firmly into the panko breadcrumbs to coat. Set aside.
- Drain the potatoes and pat completely dry. Heat about an inch of oil in a large skillet over medium-high heat. Fry potatoes in batches for 5-6 minutes until tender. Remove and drain on paper towels.
- Increase heat to high and return potatoes to the oil for 2-3 minutes until golden brown. Sprinkle with sea salt immediately.
- In the same skillet over medium heat, fry the chicken nuggets in batches for 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F. Drain on a wire rack and serve hot with fries.
Notes
Use one hand for dry ingredients (flour, breadcrumbs) and the other for the wet (egg) to keep your fingers clean during the breading process.
Ensure your oil is hot enough before frying. Test it with a breadcrumb; it should sizzle immediately. If it burns, the oil is too hot.
Don’t overcrowd the pan. Frying in batches ensures the oil temperature stays high, resulting in crispy, not greasy, food. The most accurate way to check for doneness is to use a meat thermometer.
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