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The best homemade chicken nuggets » Simple and Healthy Recipe! ✅

These Homemade Chicken Nuggets They are super crispy on the outside and super juicy on the inside! Ditch the store bought as these little gold nuggets are so easy to make and so delicious. These croquettes come together in no time and are the perfect snack or main dish for any occasion.

Chicken strips drenched in creamy buttermilk and topped with a seasoned crunchy flour mixture, these homemade chicken nuggets are so much better than store bought! Perfect for a snack, lunch, dinner, game day, movie night – you name it, these little golden beauties are perfect anytime!

Looking for other chicken dishes? Why not also try my Baked Chicken Cutlets, Korean Fried Chicken Steaks, and Homemade Popcorn Chicken?

Because you will love these homemade nuggets recipes

  • Super juicy chicken. These chicken tenders are drenched in buttermilk for nice juiciness and pickle juice for a delicious sweet/salty kick.
  • A crisp layer. A simple top layer is all it takes to make these chicken nuggets crisp, crunchy, and delicious.
  • Easy Chicken Nuggets. Coming out of the store bought, these croquettes are easy to make and make a large batch, perfect for an entrée, snack, or app.

Ingredients for chicken nuggets

  • Chicken steaks– I used chicken fillets because they are so much moister. But you can use chicken breast if you want.
  • milk butter– helps tenderize the chicken.
  • sweet pickle juice-add delicious flavor to chicken nuggets. This is basically the water you find in the pickle jar.
  • black pepper– Black pepper always adds amazing flavor to any recipe. Can be used freshly ground or pre-ground.
  • whole eggs– the eggs act as a binder for the chicken and the flour mixture.
  • Canola oil– to fry You can definitely use something like avocado oil if you like a more marbled option or any other neutral oil.
  • Flour topping mix: All-purpose flour, paprika, salt, pepper and cornstarch.

how to make nuggets

  • Marinate the chicken: Place the diced chicken in a bowl of seasoned buttermilk (buttermilk, black pepper, pickle juice) and refrigerate for 1 hour to marinate.
  • Chicken patty: Pass the chicken through the flour mixture, then the beaten egg and finally another soaked in the flour mixture. Set aside and finish the rest of the chicken pieces.
  • Cook the chicken: Working in batches, fry chicken in a deep skillet with oil and cover with paper towels to remove excess oil.
  • Serve with your favorite sauces, enjoy your meal!

Tips for making the best chicken nuggets

  • Ideally, use a deep skillet to fry the chicken nuggets.
  • Let the chicken rest in the buttered milk for at least an hour, longer if possible.
  • Work in batches so you don’t overcrowd the pan.
  • Place the cooked portions in the oven to prevent the croquette from cooling while you finish cooking the rest.
  • Use a neutral oil that doesn’t have a lot of flavor, so you don’t overwhelm the chicken. Oils like canola, corn oil, or vegetable oil are fine.
  • Sprinkle with a little fresh parsley for a touch of freshness and color.

Frequent questions

What to serve with chicken nuggets?

These homemade chicken nuggets make a great snack or main dish. Serve with sauces, salads or side dishes. Here are some ideas: crispy fries with a deep fryer, baked zucchini fries, homemade mashed potatoes, baked potatoes.

How to air fry chicken nuggets?

You can air fry these chicken nuggets by preheating your air fryer to 375 F. Align the nuggets in the basket without overcrowding. Sprinkle generously with olive oil cooking spray and air fry for 8-10 minutes, maybe longer depending on the size of the chicken nuggets. Flip halfway through cooking and baste the new side again before continuing to cook. Work in batches so you don’t overwhelm the crowd.

How to cook chicken nuggets?

After preparing the chicken nuggets, line the nuggets on a nonstick baking sheet/grill, leaving a little space between the nuggets to prevent bunching. Spray generously with olive oil spray and bake in a preheated 400 F oven for 12-15 minutes, flipping halfway through. You can repaint after flipping them over. Depending on the size of your nuggets, it may take more or less time. The best indoor temperature would be around 160-165 F.

How to store and reheat chicken nuggets?

These leftover chicken nuggets can be refrigerated in an airtight container for up to 3 days. To reheat them, place them on a baking sheet and bake in a medium oven (about 350 F) until hot and crisp on the outside.

Can you freeze chicken nuggets?

Cook as directed (or about 90% cooked so it doesn’t dry out when heated). Let them cool, and then freeze them on a cookie sheet or baking sheet, so they don’t stick together. Then transfer the frozen kibble to a freezer container or bag and store for 1-2 months.

Other chicken dishes to try

  • Chicken Breast Stuffed with Artichokes and Spinach
  • Grilled chicken satay
  • Buffalo Chicken Stuffed Peppers
  • Chicken Thighs Air Fryer

I hope you enjoy all the recipes I share with you, including this one. Homemade Chicken Nuggets prescription. I hope you will try it, like it, rate it and share it with your friends and family!

If you tried this recipe and liked it, please leave a star rating and a comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me on Cookin’ With Mima on FACEBOOK |INSTAGRAM |pinterest for all my latest posts and recipes on social media.

The best homemade chicken nuggets

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  • ▢ 3 lbs. chicken fillets cut into 1-inch cubes
  • ▢ 1 cup of whole milk butter
  • ▢ ½ cup sweet pickle juice
  • ▢ ½ tsp. black pepper

dry flour mix

  • ▢ 1 cup all-purpose flour
  • ▢ 1 tsp. peppers
  • ▢ 1 tsp. Salt
  • ▢ ½ tsp. black pepper
  • ▢ 2 tbsp. cornstarch

Other ingredients

  • ▢ 2 whole eggs
  • ▢ canola oil for frying

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  • In a bowl, mix all the ingredients of the dry flour mixture.
  • Cut chicken slices from outer skin and remove adhering muscle particles.
  • Cut chicken fillets into 1-inch cubes. Place in a large bowl and add 1 cup milk, butter, black pepper, pickle juice, and black pepper. Mix well and cover with saran film and refrigerate for 1 hour. or more if time permits.
  • In another bowl, beat the eggs together.
  • Coat the pieces first with the flour mixture, then with the beaten egg, then once more with the flour mixture. Press the piece with your fingers to fix the flour on the chicken piece. Set aside on a lined baking sheet. Keep doing the same with the rest of the chicken pieces.
  • Heat the oil in a deep skillet. Always keep the oil on medium heat. If you have a thermometer, keep it at 350 F.
  • Working in batches, place the chicken pieces together in the boiling oil. Don’t go overboard with the crowd.
  • Fry the chicken pieces for 3-4 minutes until golden brown. Using a slotted spoon, remove the chicken and place it on a baking sheet lined with absorbent paper.
  • Place the cooked portions in the oven to prevent the croquette from cooling while you finish cooking the rest.
  • When all the portions are cooked, serve them with your favorite sauce.
  • Ideally, use a deep skillet to fry the chicken nuggets.
  • Let the chicken rest in the buttered milk for at least an hour, longer if possible.
  • Work in batches so you don’t overcrowd the pan.
  • Place the cooked portions in the oven to prevent the croquette from cooling while you finish cooking the rest.
  • Use a neutral oil that doesn’t have a lot of flavor, so you don’t overwhelm the chicken. Oils like canola, corn oil, or vegetable oil are fine.
  • Sprinkle with a little fresh parsley for a touch of freshness and color.
  • The nutritional information does not include the amount of oil used for the recipe.

Serving Size: 6g | Calories: 388kcal | Carbs: 25g | Protein: 52g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 151mg | Sodium: 921mg | Potassium: 934mg | Fiber: 1g | Sugar: 2g | Vitamin A: 539 IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg

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