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Homemade Chicken Nuggets & Secret Sauce

Michelle
A crowd-pleasing recipe for crispy, golden-brown homemade chicken nuggets, perfect for a family meal. Learn how to make them at home with fresh ingredients, plus a simple zesty secret dipping sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dishes
Servings 4

Equipment

  • Chef’s knife and cutting board
  • Mixing bowls
  • Baking Sheets (2)
  • Parchment paper
  • Measuring cups and spoons
  • A Dutch oven or large skillet for frying
  • A slotted spoon or tongs

Ingredients
  

  • 1 1/2 lbs Boneless Skinless Chicken Breasts, cut into 1-inch pieces
  • 1 Cup All-Purpose Flour
  • 1 1/2 Cups Panko Breadcrumbs
  • 3 Large Eggs
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Paprika
  • 1/2 Cup Vegetable Oil for frying
  • 1/2 Cup Mayonnaise
  • 1/4 Cup Ketchup
  • 1 Teaspoon Lemon Juice
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Smoked Paprika

Instructions
 

  • Prep and Line: Start by lining a large baking sheet with parchment paper. Cut the chicken breasts into 1-inch pieces.
  • Dredging Station: Set up three shallow bowls in a line: one with flour, the next with beaten eggs, and the last with panko breadcrumbs. Season the flour with salt, pepper, garlic powder, and paprika.
  • Bread the Nuggets: Dip each piece of chicken first in the flour mixture, then in the eggs, and finally in the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere well. Place the breaded chicken pieces on the prepared baking sheet.
  • Heat the Oil: Heat about 1/2 cup of vegetable oil in a large Dutch oven or skillet over medium-high heat until it reaches 350°F (175°C).
  • Fry in Batches: Fry the nuggets in batches for 3-4 minutes per side, or until they are golden-brown and crispy. Be careful not to overcrowd the pan.
  • Drain and Serve: Remove the fried nuggets from the hot oil using a slotted spoon or tongs and place them on a second baking sheet lined with paper towels to drain excess oil.
  • Combine Ingredients: In a small mixing bowl, whisk together the mayonnaise, ketchup, lemon juice, garlic powder, and smoked paprika until smooth and well-combined.
  • Chill and Serve: For the best flavor, cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld before serving with the hot chicken nuggets.

Notes

  • For the ultimate crispy texture, always use panko breadcrumbs.
  • Customize the dipping sauce to your family's taste.
  • Fry in batches to ensure the nuggets cook evenly and remain crispy.
Keyword Homemade Chicken Nuggets