Learn how to make homemade chicken nuggets! Marinated in buttermilk and fried to perfection. Kids love them for lunch or dinner and they're so crispy and tasty!
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Skip the drive thru and make your own chicken nuggets at home for a fraction of the cost!
These chicken nuggets are so flavorful and the whole family will love them. The outside is perfectly crispy and the chicken inside is so juicy.
The ingredients are easily found in your fridge or pantry. If you don't have buttermilk on hand, you can make some! Check out the tips section for the recipe.
Buttermilk is a key ingredient in this recipe. It's acidity helps tenderize the chicken so it doesn't get tough and chewy.
The combo of seasonings in the breading is so perfect . Serve them with some fries and your favorite dipping sauce for a perfect meal. We also love using this recipe for chicken strips and we sometimes make sandwiches and wraps with them too.
Keep scrolling for tips, process photos, additional easy chicken recipes and more!
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What are the ingredients in this recipe?
- boneless skinless chicken breast
- buttermilk
- salt
- all purpose flour
- paprika
- black pepper
- garlic powder
- baking soda
- vegetable oil
How to make:
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- Do not add more than 8 pieces at a time as it will drop the oil temperature and chicken won't cook correctly.
- Store leftovers in an airtight container for up to three days. These are best reheated in an air fryer.
- Make your own buttermilk. Add 2 1/2 tablespoons lemon juice or vinegar to a liquid measuring cup. Add milk until you reach 2 1/2 cups. Stir and set aside for 5 minutes, then use.
More chicken recipes you may like:
- 5 Ingredient Slow Cooker Chicken Parmesan
- Baked Chicken Legs
- Cheetos Chicken Fingers
- Creamy Chicken and Vegetable Soup
- Crescent Chicken Squares
- Instant Pot Chicken and Dumplings
You can add or substitute with these ingredients:
- use onion powder instead of garlic powder
- add some cayenne pepper for some heat
- use chicken thighs instead of breast
- add hot sauce to your buttermilk
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Supplies you may need:
- OXO Good Grips Glass Candy and Deep Fry Thermometer
- AmazonCommercial Stainless Steel Spider Strainer
- Spring Chef Magnetic Measuring Spoons Set
- OXO Good Grips 7-Piece Nesting Measuring Beaker Set
- Quick Size Paper Towels
I hope you enjoy this recipe as much as our family did!
Homemade Chicken Nuggets
Ingredients
- 3 pounds boneless skinless chicken breast
- 2 1/2 cups buttermilk
- 2 teaspoons salt, divided
- 2 cups all purpose flour
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 tablespoons baking soda
- vegetable oil
Instructions
- Cut chicken breast in half lengthwise. This makes the chicken thinner when you have bigger breast and it allows to make the right size chunks. Now cut each piece into pieces. Cubes should be 1 inch or less.
- In a bowl, add chicken pieces and buttermilk. Add 1 teaspoon salt. Stir and place in fridge for about an hour.
- In another bowl, add salt, flour, paprika, pepper, garlic powder and baking soda. Whisk. Place a few pieces of chicken at a time into the flour mixture. Toss and coat each piece of chicken well. Place on a dish.
- Heat oil in deep pan to 350 degrees F, using a thermometer. With a spider(metal strainer spoon) place in 8 pieces of chicken nuggets at a time. Fry till golden for about 3 to 5 minutes or until chicken reaches an internal temperature of 165 degrees F.
- Remove from oil and place on a paper towel lined platter, Repeat until all chicken is cooked. Serve!
Notes
Do not add more than 8 pieces at a time as it will drop the oil temperature and chicken won't cook correctly.
Store leftovers in an airtight container for up to three days. These are best reheated in an air fryer.
Make your own buttermilk. Add 2 1/2 tablespoons lemon juice or vinegar to a liquid measuring cup. Add milk until you reach 2 1/2 cups. Stir and set aside for 5 minutes, then use!
Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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