The Ultimate Guide to Crispy, Juicy Homemade Chicken Nuggets
Prepare to revolutionize your perception of chicken nuggets! These Homemade Chicken Nuggets are meticulously crafted to achieve an irresistible crunch on the outside while maintaining an incredibly tender and juicy interior. It’s time to say goodbye to the processed, store-bought versions because these golden bites are not only astonishingly easy to make but also burst with fresh, delectable flavor. Forget lengthy preparation times; these nuggets come together efficiently, making them the perfect versatile choice for a quick snack, a satisfying lunch, or a crowd-plepleasing main dish for any occasion.
Imagine succulent chicken pieces, lovingly soaked in a creamy buttermilk and pickle juice marinade, then encased in a perfectly seasoned, crispy flour coating. This recipe elevates the humble chicken nugget far beyond any store-bought alternative. Whether you’re planning a casual snack, a quick lunch, a family dinner, gearing up for game day, or settling in for a movie night, these little golden beauties are genuinely perfect anytime, promising a taste experience that will have everyone asking for more.
Craving more fantastic chicken recipes? Don’t miss out on these other delightful options: my Oven Baked Chicken Cutlets, flavor-packed Korean Fried Chicken Tenders, and irresistible Homemade Popcorn Chicken.
Why You’ll Fall in Love with This Homemade Chicken Nugget Recipe
There are countless reasons to swap your frozen nugget stash for this homemade marvel. This recipe isn’t just about making food; it’s about creating a superior dining experience right in your kitchen.
- Unbelievably Juicy Chicken. The secret lies in our special marinade. By drenching the chicken tenderloins in rich buttermilk, we achieve an incredible tenderness and moisture. The addition of sweet pickle juice doesn’t just add a unique, tangy-sweet kick, but it also aids in the tenderizing process, resulting in chicken that’s moist and flavorful through and through.
- An Irresistibly Crispy Coating. You don’t need fancy ingredients or complicated techniques for an epic crunch. Our straightforward, perfectly seasoned flour coating delivers an unparalleled crispiness that holds up beautifully, offering that satisfying crackle with every bite.
- Effortlessly Easy Chicken Nuggets. Forget the fuss of store-bought options that lack flavor and quality. This recipe simplifies the process of making delicious nuggets at home. It’s incredibly easy to prep and yields a generous batch, making it ideal whether you need a substantial main course, a quick snack, or an appetizer to impress.
- A Healthier Alternative. When you make nuggets from scratch, you have complete control over the ingredients. No mysterious additives, no excessive sodium, just wholesome chicken and fresh seasonings.
- Kid-Friendly & Crowd-Pleasing. These nuggets are universally loved. They’re guaranteed to be a hit with children and adults alike, making mealtime a joy for the whole family.
The Secret Behind Unbeatable Texture and Flavor
Achieving that perfect balance of crispy exterior and juicy interior isn’t magic; it’s a combination of thoughtful ingredient choices and precise techniques. Let’s delve into the culinary science that makes these homemade chicken nuggets truly stand out.
The Power of the Buttermilk and Pickle Juice Marinade
Our marinade is the cornerstone of these exceptional nuggets. Buttermilk, with its mild acidity, works wonders in tenderizing the chicken proteins without making them tough, as stronger acids like lemon juice or vinegar might. This results in chicken that’s incredibly soft and succulent after cooking. Buttermilk also carries flavor deep into the meat, ensuring every bite is savory and rich.
The sweet pickle juice is a game-changer, adding a unique sweet-and-sour tang that complements the chicken beautifully. It enhances the flavor profile, giving the nuggets a subtle, complex taste that sets them apart from typical fried chicken. Plus, like buttermilk, its acidity further aids in the tenderizing process, creating a synergy that locks in moisture and boosts flavor.
Crafting the Crispy Coating Perfection
The coating is where the magic of crispiness happens. Our simple yet effective flour mix is key. All-purpose flour forms the bulk, providing a sturdy base. Paprika not only adds a beautiful golden hue but also a subtle warmth of flavor. Salt and pepper are essential for seasoning, ensuring the coating is as flavorful as the chicken itself. The real secret weapon, however, is cornstarch. Adding cornstarch to the flour mixture is a brilliant trick that ensures an extra-crispy, almost shatteringly crunchy texture. It helps absorb moisture during frying, preventing sogginess and promoting that desirable golden-brown finish.
The double-dredging technique – coating in flour, then egg wash, then flour again – creates multiple layers that become super crispy when fried. This method also helps to seal in the chicken’s moisture, guaranteeing juicy results.
Mastering the Frying Technique
The frying process is crucial for achieving the perfect texture. Maintaining a consistent oil temperature is paramount; too low, and the nuggets absorb too much oil, becoming greasy; too high, and they’ll brown too quickly on the outside while remaining raw inside. Frying in batches prevents overcrowding, which can lower the oil temperature and lead to soggy, unevenly cooked nuggets. Proper draining on paper towels after frying ensures excess oil is removed, keeping them perfectly crisp.
Essential Ingredients for Your Homemade Chicken Nuggets
Gathering the right ingredients is the first step to creating these phenomenal nuggets. Each component plays a vital role in achieving the desired taste and texture.
- Chicken Tenderloins: We highly recommend using chicken tenderloins as they are naturally more moist and tender, ensuring a superior nugget. However, if tenderloins are unavailable, boneless, skinless chicken breast cut into 1-inch cubes will also work beautifully.
- Full-Fat Buttermilk: This essential ingredient tenderizes the chicken, infusing it with moisture and a subtle tangy flavor. The full-fat version contributes to a richer taste.
- Sweet Pickle Juice: Don’t throw away that pickle jar liquid! This unassuming ingredient adds a fantastic sweet and savory kick, enhancing the overall flavor profile of your nuggets. It’s truly a secret weapon.
- Black Pepper: A foundational seasoning that adds a touch of pungent warmth to both the marinade and the coating. Freshly ground pepper offers the best flavor.
- Whole Eggs: Eggs act as the crucial binding agent, helping the seasoned flour mixture adhere perfectly to the chicken pieces, creating that ideal crispy crust.
- Canola Oil (or other neutral oil): For frying. It’s important to use a neutral-flavored oil with a high smoke point, such as canola, vegetable, or corn oil, to avoid imparting unwanted flavors to your nuggets and ensure even cooking. For a slightly healthier option, avocado oil can also be used.
- Flour Seasoning Mix:
- All-Purpose Flour: The base for our crispy coating.
- Paprika: Adds a beautiful color and a mild, earthy, slightly sweet flavor.
- Salt: Essential for bringing out all the flavors.
- Black Pepper: For an extra layer of seasoning in the coating.
- Corn Starch: This is the secret ingredient for maximum crispiness, ensuring your nuggets have that desired satisfying crunch.
Step-by-Step: Crafting Your Perfect Homemade Chicken Nuggets
Follow these detailed steps to create chicken nuggets that are far superior to any store-bought alternative. Precision and patience are key to achieving that ultimate crisp and juicy result.
- Prepare the Chicken and Marinade: Begin by trimming any excess fat or sinew from your chicken tenderloins. Cut the chicken into uniform 1-inch cubes, ensuring even cooking. In a large bowl, combine the buttermilk, sweet pickle juice, and black pepper. Add the cubed chicken to this seasoned buttermilk mixture, making sure all pieces are fully submerged and coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. For maximum tenderness and flavor, an overnight marinade (up to 8 hours) is highly recommended.
- Prepare the Breading Station: While the chicken marinates, prepare your breading station. In one shallow dish, whisk the two whole eggs to create an egg wash. In another shallow dish, combine the all-purpose flour, paprika, salt, black pepper, and cornstarch. Whisk these dry ingredients thoroughly to ensure all seasonings are evenly distributed.
- Coat the Chicken: Working with one piece of marinated chicken at a time, first dredge it in the seasoned flour mixture, ensuring it’s fully coated. Gently shake off any excess flour. Next, dip the chicken piece into the egg wash, allowing any excess to drip off. Finally, return the chicken to the seasoned flour mixture for a second coating. Press the flour mixture onto the chicken firmly with your fingers to ensure a thick, even crust. Place the fully coated chicken pieces on a lined baking sheet or wire rack and repeat this process for all remaining chicken. Allow the coated chicken to rest for 10-15 minutes, which helps the breading adhere better during frying.
- Prepare for Frying: Pour enough canola oil (or your chosen neutral oil) into a deep skillet or Dutch oven to reach about 2-3 inches in depth. Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a tiny pinch of flour in; it should sizzle immediately but not burn.
- Cook the Chicken: Carefully place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Overcrowding will drastically lower the oil temperature, leading to greasy, less crispy nuggets. Fry the chicken for 3-4 minutes per batch, turning occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain and Keep Warm: Using a slotted spoon or tongs, carefully remove the cooked nuggets from the oil and transfer them to a baking sheet lined with paper towels to drain any excess oil. As you fry subsequent batches, you can place the cooked nuggets on a separate baking sheet in a warm oven (around 200°F / 95°C) to keep them hot and crispy until all batches are ready.
- Serve and Enjoy: Once all the chicken nuggets are cooked, serve them immediately with your favorite dipping sauces. Enjoy the incredible crispiness and juiciness!
Expert Tips for the Best Homemade Chicken Nuggets
Elevate your chicken nugget game with these insider tips and tricks, ensuring every batch you make is nothing short of perfection.
- Choose the Right Frying Vessel: For optimal results, use a deep pan, Dutch oven, or cast-iron skillet for frying. The depth allows for consistent oil temperature and minimizes splatter.
- Marinate for Success: Don’t rush the marinade! Allow the chicken to soak in the buttermilk and pickle juice for at least an hour. Longer marination, ideally 4-8 hours or even overnight, yields significantly more tender and flavorful nuggets.
- Avoid Overcrowding: This is a crucial rule for frying. Work in small batches to ensure each nugget has enough space and the oil temperature doesn’t drop too much. Overcrowding leads to steamy conditions, resulting in soggy rather than crispy nuggets.
- Keep Cooked Nuggets Warm: As you fry in batches, place the already cooked nuggets on a wire rack set over a baking sheet in a warm oven (around 200°F / 95°C). This keeps them warm and prevents them from losing their crispiness while you finish the rest.
- Select a Neutral Oil: Use a neutral oil with a high smoke point like canola, vegetable, or corn oil. These oils won’t overpower the delicate flavor of the chicken. Avoid olive oil or butter for deep frying due to their low smoke points.
- Garnish for Freshness: A sprinkle of fresh chopped parsley after frying adds a beautiful pop of color and a touch of fresh herbaceousness, enhancing the overall presentation and taste.
- Pat Chicken Dry (Before Marinade): If using chicken breast or if your tenderloins seem overly moist, pat them dry before adding to the marinade. This allows for better absorption of the marinade flavors.
- Use a Cooling Rack for Draining: While paper towels are good, placing freshly fried nuggets on a wire cooling rack over a baking sheet allows air to circulate around them, preventing the bottoms from steaming and becoming soft.
- Don’t Overcook: Chicken nuggets cook relatively quickly. Overcooking can dry out the chicken, making it tough. Aim for an internal temperature of 165°F (74°C).
Serving Suggestions and Dipping Sauce Ideas
These homemade chicken nuggets are incredibly versatile, making them a fantastic addition to almost any meal or gathering. Here are some ideas to help you create a memorable spread:
Perfect Dipping Sauces:
- Classic Ketchup: A timeless favorite that never disappoints.
- Tangy Honey Mustard: The perfect blend of sweet and savory.
- Creamy Ranch: Cool and herb-filled, a great counterpoint to the crispy chicken.
- Smoky BBQ Sauce: Adds a rich, robust flavor.
- Sweet Chili Sauce: For a delightful balance of sweet heat.
- Garlic Aioli: A sophisticated touch with creamy garlic notes.
- Buffalo Sauce: For those who love a spicy kick.
Complementary Side Dishes:
- Crispy Air Fryer Sweet Potato Fries: A healthier and equally delicious alternative to traditional fries.
- Baked Zucchini Fries: A light and flavorful vegetable side.
- Creamy Homemade Mashed Potatoes: A comforting classic that pairs wonderfully.
- Garlic Herb Oven Roasted Baby Potatoes: Simple, rustic, and incredibly flavorful.
- Fresh Green Salad: A light, crisp salad with a vinaigrette dressing offers a refreshing contrast.
- Coleslaw: Creamy coleslaw adds a cool, crunchy element.
- Macaroni and Cheese: A beloved comfort food that’s always a hit with chicken nuggets.
- Steamed Vegetables: Broccoli, green beans, or carrots provide a healthy balance.
Whether you’re building a kid-friendly meal, a party platter, or a cozy dinner, these nuggets are sure to be the star!
Make-Ahead, Storage, and Reheating Tips
These homemade chicken nuggets are fantastic fresh, but they also store and reheat beautifully, making them perfect for meal prep or quick future meals.
How to Store Cooked Chicken Nuggets:
Allow any leftover cooked chicken nuggets to cool completely to room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to 3 days. This ensures they remain fresh and safe to eat.
How to Reheat for Best Crispiness:
To bring your leftover nuggets back to their crispy glory, avoid the microwave, which can make them soggy. Instead, opt for these methods:
- Oven Method: Preheat your oven to 350°F (175°C). Spread the nuggets in a single layer on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy on the outside. Flipping them halfway can help with even crisping.
- Air Fryer Method: Preheat your air fryer to 375°F (190°C). Arrange the nuggets in the air fryer basket in a single layer, ensuring not to overcrowd. Lightly spray with olive oil for extra crispness. Air fry for 5-8 minutes, flipping halfway through, until hot and crunchy. Cooking time may vary based on your air fryer model and nugget size.
Can You Freeze Chicken Nuggets?
Absolutely! Freezing is a great way to enjoy these homemade nuggets anytime.
- Freezing Cooked Nuggets: Cook the nuggets as directed, or slightly undercook them (about 90%) to prevent them from drying out when reheated. Let them cool completely. Place the cooled nuggets in a single layer on a baking sheet and freeze for 1-2 hours until solid. This prevents them from sticking together. Once frozen, transfer them to a freezer-safe bag or airtight container. They can be stored for 1-2 months. Reheat from frozen using the oven or air fryer methods described above, adding a few extra minutes to the cooking time.
- Freezing Uncooked (Battered) Nuggets: You can also freeze them uncooked. After coating the chicken pieces (before frying), arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag. When ready to cook, fry from frozen, adding a few extra minutes to the frying time and ensuring the internal temperature reaches 165°F (74°C).
Frequently Asked Questions
These homemade chicken nuggets are incredibly versatile! They make a fantastic snack on their own, a hearty main dish, or a delightful appetizer. Serve them with a variety of dipping sauces like honey mustard, BBQ, ranch, or ketchup. For sides, consider Crispy Air Fryer Sweet Potato Fries, Baked Zucchini Fries, Homemade Mashed Potatoes, or Oven Roasted Baby Potatoes. A fresh green salad can also provide a refreshing balance.
To air fry your homemade chicken nuggets, preheat your air fryer to 375°F (190°C). Arrange the nuggets in the basket in a single layer, making sure not to overcrowd for even cooking and maximum crispiness. Spray them generously with olive oil spray. Air fry for 8-10 minutes, or potentially longer depending on the size of your chicken bites. Remember to flip them halfway through and spray the new side with oil before continuing to cook until golden brown and cooked through. Always work in batches to avoid overcrowding the basket.
Yes, you can absolutely bake these chicken nuggets! After you’ve prepped and coated the chicken nuggets, arrange them on a baking sheet or a non-stick wired rack, leaving a bit of space between each nugget to ensure even cooking and browning. Spray them generously with olive oil spray. Bake in a preheated 400°F (200°C) oven for 12-15 minutes, flipping them halfway through the baking time. You can respray them with oil after flipping. The baking time may vary based on the size of your nuggets. For food safety, the internal temperature should reach 165°F (74°C).
Leftover chicken nuggets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the best methods for maintaining crispiness are the oven or air fryer. Place them on a baking sheet and bake in a preheated oven at 350°F (175°C) until heated through and crispy on the outside (about 10-15 minutes). Alternatively, use an air fryer at 375°F (190°C) for 5-8 minutes, flipping halfway.
Yes, these chicken nuggets freeze beautifully! Cook them as directed, or for about 90% of the cooking time if you plan to reheat them later (this prevents them from drying out). Allow them to cool completely. Then, freeze them in a single layer on a cookie or baking sheet until solid; this prevents them from sticking together. Once frozen, transfer the nuggets to a freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for 1-2 months. Reheat from frozen in the oven or air fryer until heated through and crispy.
Absolutely! While chicken tenderloins are recommended for their inherent moisture, boneless, skinless chicken breast cut into 1-inch cubes will work just as well. Ensure they are cut uniformly to guarantee even cooking.
No buttermilk? No problem! You can easily make a homemade substitute. For every 1 cup of buttermilk needed, combine 1 cup of regular milk (dairy or non-dairy) with 1 tablespoon of white vinegar or lemon juice. Stir gently and let it sit for 5-10 minutes until it slightly curdles. This mixture will replicate the acidity needed for tenderizing and adding flavor.
More Irresistible Chicken Dishes to Try
If you loved these homemade chicken nuggets, be sure to explore more fantastic chicken recipes from our kitchen:
- Spinach Artichoke Stuffed Chicken Breast
- Grilled Chicken Satay with Peanut Sauce
- Zesty Buffalo Chicken Stuffed Peppers
- Flavorful Air Fryer Boneless Chicken Thighs
- Healthy Grilled Chicken Nuggets
We sincerely hope you cherish every recipe we share with you, especially this incredible Homemade Chicken Nuggets recipe. We encourage you to try it, savor every bite, leave a star rating, and share this delightful creation with your dearest friends and family!
If this recipe brings joy to your table, please consider leaving a star rating and a comment below. Your feedback means the world to us! Also, connect with us at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all our latest culinary inspirations and recipes. Happy cooking!
Best Homemade Chicken Nuggets
Ingredients
- 3 lbs. chicken tenders, cut into 1 inch cubes
- 1 cup butter milk, full fat
- ½ cup sweet pickle juice
- ½ tsp. black pepper
Dry Flour Mix
- 1 cup all purpose flour
- 1 tsp. paprika
- 1 tsp. salt
- ½ tsp. black pepper
- 2 tbsps. corn starch
Other Ingredients
- 2 whole eggs
- canola oil for frying
Instructions
- In a bowl, mix all the dry flour mix ingredients together until well combined.
- Trim the chicken tenders, removing any outer coat film or muscle particles.
- Cube the chicken tenders into 1-inch pieces. Place them in a large bowl and add 1 cup of buttermilk, sweet pickle juice, and black pepper. Mix thoroughly, cover with plastic wrap, and refrigerate for at least 1 hour (or more, if time allows, for enhanced tenderness and flavor).
- In a separate shallow bowl, whisk the eggs until well beaten to create an egg wash.
- To coat, first dredge each chicken piece in the dry flour mix, ensuring it’s fully covered. Then, dip it into the egg wash, allowing any excess to drip off. Finally, return it to the flour mix for a second coating. Press down firmly with your fingers to ensure the flour coat adheres well. Place the coated chicken on a lined sheet pan and continue with the rest of the chicken pieces.
- Heat canola oil in a deep skillet or Dutch oven over medium heat. Maintain the oil temperature at approximately 350°F (175°C) using a thermometer if possible.
- Working in batches, carefully place the chicken pieces into the hot oil, ensuring they are spaced apart. Do not overcrowd the pan, as this lowers the oil temperature and can lead to soggy nuggets.
- Fry the chicken pieces for 3-4 minutes per batch, turning as needed, until they are golden brown and cooked through to an internal temperature of 165°F (74°C). Using a slotted spoon, remove the chicken and place it on a sheet pan lined with paper towel to drain excess oil.
- To keep the nuggets warm and crispy while you finish cooking the remaining batches, place the cooked batches in a low-temperature oven (around 200°F / 95°C).
- Once all batches are cooked, serve your delicious homemade chicken nuggets with your favorite dipping sauces immediately.
Notes
- Ideally use a deep pan or Dutch oven to fry the chicken nuggets for best results.
- Allow the chicken to rest in the buttermilk marinade for at least an hour; longer marination (up to 8 hours) will yield more tender chicken.
- Always work in batches to avoid overcrowding the pan, which can lower oil temperature and make nuggets soggy.
- Place cooked batches in a warm oven (around 200°F / 95°C) to keep nuggets from getting cold while you finish cooking the rest.
- Use a neutral oil that doesn’t have much flavor, such as canola, corn, or vegetable oil, to avoid overpowering the chicken.
- Sprinkle with some fresh parsley for a pop of freshness and color before serving.
- Nutritional information provided does not include the amount of oil absorbed during frying.
Nutrition
Calories: 388kcal |
Carbohydrates: 25g |
Protein: 52g |
Fat: 8g |
Saturated Fat: 2g |
Cholesterol: 151mg |
Sodium: 921mg |
Potassium: 934mg |
Fiber: 1g |
Sugar: 2g |
Vitamin A: 539IU |
Vitamin C: 3mg |
Calcium: 66mg |
Iron: 2mg
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