Crispy Chicken Nuggets
Homemade nuggets made from real chicken with a double breading and lots of crunch.
- Preparation
- 25 min
- Cook/bake time
- 15 min
- Total
- 40 min
- Difficulty
- Easy
- Calories
Homemade nuggets made from real chicken with a double breading and lots of crunch. Instead of processed meat, whole pieces of chicken breast are used here, briefly marinated in buttermilk and double-breaded. Children hardly notice the difference, but adults do immediately.
Step-by-step instructions
- 1
Marinate in buttermilk
Mix the chicken pieces with buttermilk, salt, and paprika powder, and let them marinate in the refrigerator for at least thirty minutes, or preferably overnight. The lactic acid tenderizes the meat and ensures that the nuggets stay juicy inside instead of drying out when fried.
- 2
Set up the breading station
Place three shallow bowls next to each other: flour in the first, beaten eggs in the second, and panko with garlic powder, paprika powder, and pepper in the third. Work with one dry hand and one wet hand, so the breading does not stick to your fingers and you can work much faster.
- 3
Double breading
Drain the chicken pieces and coat them first in the flour, then in the egg, and then in the panko. For maximum crispiness, repeat the egg and panko a second time. This double layer is the difference between a thin coating and a truly crunchy crust. Press the panko on lightly.
- 4
Frying
Heat the oil to 175 °C. A panko crumb should immediately rise to the surface bubbling. Fry the nuggets in batches for four to five minutes until golden brown, turning them once. Do not add too many at once, otherwise the temperature will drop and the breading will soak up oil.
- 5
Drain and season
Place the finished nuggets on a wire rack and lightly salt them immediately while the surface is still hot and greasy. On paper towels, they would become soft from the bottom. Serve them with ketchup, honey mustard dip, or barbecue sauce.
