Crispy Chicken Nuggets Recipe

Kids absolutely love chicken nuggets, but have you ever read the back of the box? It's a laundry list of ingredients you've never heard of (and probably can't even pronounce). It's hard to get excited about feeding that to your family. Luckily, recipe developer Ting Dalton of Cook Simply has the ultimate solution: crispy, tender chicken nuggets made with just ten staple ingredients (all of which are easily pronounceable) and come together in under an hour from start to finish.

Of course, making homemade chicken nuggets takes a bit of extra time, but as Dalton notes, these homemade nuggets can easily be made in advance. "This recipe is great for batch cooking," she says. "Just place the nuggets in a suitable airtight freezer bag, and then reheat in the oven when you want to eat them."

Serve them on their own or with your favorite dipping sauces (Dalton likes ketchup and garlic mayonnaise), and wait for the applause from the whole family.

To make these homemade chicken nuggets, you will, of course, need chicken. Dalton opts for boneless, skinless chicken breasts, which she slices into 1-inch chunks.

You'll also need a three-part breading system. First, flour seasoned with salt and pepper. Next, eggs beaten with just a splash of milk. And lastly, panko breadcrumbs, which Dalton prefers over regular breadcrumbs. "I personally like the added crunch," Dalton says. "They're drier in texture [and absorb] less oil. [They] make these nuggets lighter and crunchier."

The panko is seasoned with with onion powder, garlic powder, and paprika. As-is, these nuggets are wonderfully flavored, but Dalton also notes, "If you want them to have an extra kick, add some cayenne pepper to spice things up. Or, you can add oregano for a more herby flavor."

You'll also need some vegetable oil for frying and a touch of salt and pepper.

First up, preheat the oven to 350 degrees Fahrenheit. With the oven heating, it's time to turn your attention to the breading.

When breading anything like chicken nuggets, preparedness is your best friend. Set out three bowls: one for the flour seasoned with salt and pepper, one for the beaten egg loosened with a bit of milk, and a final one for the spiced-up panko breadcrumbs. Line them up on your counter in order, and set a clean rack or plate next to the panko where the breaded chicken morsels can land.

The time has come to bread the nuggets! Designate one hand to be your "dirty" hand. This one will be moving the nuggets through the three bowls: first dredging the chicken pieces through the flour, then dipping them in the egg, and finally transferring them to the crispy panko, making sure to coat them very well. You can use your dry, clean hand to remove the chicken pieces from the panko and place them on a rack to wait before frying.

Once all the chicken is coated in breadcrumbs, it's time to heat the oil. Using a non-stick frying pan will help keep things neat.

Fry the chicken pieces for just about a minute or two per side, until golden brown. As always when frying, it's best to work in batches to prevent overcrowding the pan. Otherwise, the addition of the cold chicken will make the oil temperature drop, and you'll end up with soggy nuggets.

Once all of the chicken nugget pieces have been fried, it's time for them to take a trip into the preheated oven. Place the nuggets on a wire rack set over a baking tray, and bake for about ten to 15 minutes, until cooked through.

This extra step might seem like more work, but it actually makes your life easier, if you ask Dalton. "You can just continue to fry them in the oil," she explains, "but this means you need more oil and to have to keep an eye them for much longer. This way, the breadcrumbs are golden, and by baking them, you ensure the chicken is cooked and let some of the oil drain away."

As soon as they emerge from the oven, they're ready to serve and enjoy!