These easy homemade chicken nuggets come together quickly and taste far better than store-bought versions. The breading is extra crunchy thanks to a secret ingredient you’ll love.
Homemade Chicken Nuggets
Making homemade chicken nuggets gives you control over quality, flavor, and ingredients. With a simple technique and a few pantry staples, you can create golden, crunchy nuggets using real chicken breast — no mystery meat, no unnecessary fillers, and far less salt and sugar than many commercial options.
Kids often refuse many dishes but rarely turn down nuggets. When you make them at home, you can tailor the seasoning, add more nutritious ingredients, and sneak in new flavors. If you prefer wings, you can adapt similar breading and frying techniques to make crispy fried wings instead.
Why this breading works
The key to the perfect nugget is the breading. This recipe blends flaky panko with crushed saltine crackers for a crisp exterior that sticks to the chicken. The panko flakes create a light, crunchy texture while the crushed crackers fill in gaps for even coverage. Combined with a seasoned flour dredge and an egg wash, the result is a reliably crisp crust that stays on during frying.
Seasoning the flour is your chance to add depth of flavor. At minimum, use salt and pepper. For more complexity, add onion powder, garlic powder, smoked paprika, ground mustard, or a pinch of cayenne for heat. Dried herbs such as parsley, marjoram, or a poultry seasoning blend can add an aromatic lift that kids and adults both enjoy.
How to make the nuggets
Start with boneless, skinless chicken breasts or tenders and cut them into uniform nugget-sized pieces, roughly 2 inches long by 1½ inches wide. Uniform size helps them cook evenly.
First, toss the pieces in seasoned flour. Take a moment to press and rub the flour into the chicken so it clings well — this step helps the egg wash and final breading stick. Next, dip each piece in a beaten egg and milk mixture, ensuring a full, even coating. Allow coated pieces to rest for a couple of minutes so the wash becomes tacky before applying the panko and crushed-cracker mixture.
Breading tips so it stays on
To crush the saltines, place them in a resealable plastic bag and crush them to fine crumbs with a rolling pin. Combine the cracker crumbs with panko in a shallow bowl or bag, then add the dredged, egg-coated chicken and shake gently until well coated. Press the crumbs lightly onto each piece if needed.
You can fry the nuggets right away in oil heated to about 350°F (175°C) or arrange them on a tray and freeze briefly to hold the breading in place, then transfer frozen nuggets to the fryer when ready. Freezing uncooked breaded nuggets makes them easier to store and helps preserve crispiness once fried.
Storage and reheating
Cooked nuggets keep well in the refrigerator for up to five days in an airtight container. For longer storage, freeze them for up to 30 days. If storing uncooked, keep them frozen until you’re ready to fry to prevent the crumbs from becoming soggy. When reheating from chilled or frozen, bake in a hot oven or re-fry briefly to restore crispness rather than microwaving, which can soften the coating.
Appetizer or main course?
Homemade chicken nuggets are versatile — serve them as an appetizer with a variety of dipping sauces or pair them with sides for a hearty main course. Classic pairings include fries or a simple salad, and bold dipping sauces like buffalo-style sauce, honey mustard, or barbecue complement the crunchy breading. Nuggets also work well with soups as a playful, kid-friendly side.
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Homemade Chicken Nuggets
Easy homemade chicken nuggets with a surprising crispy breadcrumb mix.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Ingredients
Chicken
- 2 lbs boneless skinless chicken breasts or tenders, cut into chunks
Breading
- 1 sleeve saltine crackers, crushed
- ⅛ cup all-purpose flour (for cracker mix)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon seasoning salt
- 1 teaspoon ground mustard
- ¼ teaspoon cayenne (optional)
- ¼ teaspoon marjoram
- ¼ teaspoon black pepper
- 1 teaspoon parsley
- 1 cup panko breadcrumbs
Flour Dredge
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
Egg Wash
- 3 large eggs
- ¼ cup milk
For frying
- 1 stick butter
- 3 cups neutral oil (canola or similar)
Instructions
- Cut chicken into uniform nugget-sized pieces and set aside.
- Crush the saltine crackers to fine crumbs. Combine the crushed crackers with panko and the seasoning mix (onion powder, garlic powder, salt, smoked paprika, seasoning salt, ground mustard, cayenne, marjoram, black pepper, parsley, and ⅛ cup flour). Set aside.
- Whisk eggs and milk together in a shallow bowl until well combined.
- In a separate dish, mix 1 cup flour with ¼ teaspoon salt, ½ teaspoon garlic salt, and ½ teaspoon onion powder for the dredge.
- Heat oil and butter in a large skillet to about 350°F (175°C) over medium to medium-high heat.
- Dredge each chicken piece in the seasoned flour, then dip in the egg wash, then roll in the cracker-panko mixture. Fry nuggets in the hot oil until golden brown on both sides and the internal temperature reaches at least 165°F (74°C). Drain briefly on paper towels and serve hot.