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Chicken Nuggets

September 5, 2024

100% real meat, just how it should be! We want you to feel good when you read the ingredients for our easy chicken nugget recipe. We guarantee you’ll feel good when you eat them too!!

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homemade chicken nuggets on a plate served with ranch, fry sauce and ketchup for dipping
Photography by Gayle McLeod

Chicken Nuggets That Are A Treat To Eat

No more wondering, “Are chicken nuggets made with real meat?” Our homemade chicken nugget recipe channels real main character energy, because it uses real meat and real ingredients. We understand the irresistible call of crispy chicken nuggets from the drive-through, but if we’re eating them at home, we think it’s worth the effort to make this chicken nuggets recipe. And for a grown-up version, try our Panko Chicken.

ingredients for chicken nuggets in prep bowls: chicken, flour, eggs, buttermilk, sugar, spices and vegetable oil

When Were Chicken Nuggets Invented?

If we could go back in time, we’d travel to the 1950s to give Robert Baker, the inventor of chicken nuggets, a Nobel Prize for his contribution to American culinary treasures. Baker, a food science professor at Cornell University, originally called his invention the “Chicken Crispie.” However you batter and fry it, this is one of our favorite food histories.

homemade chicken nuggets being fried in a large pot of vegetable oil and removed with a metal slotted spoon

How To Make Chicken Nuggets

  1. Set up your fry station mise en place. Lining up the various bowls, pot with cooking oil, and cooling area is key to success. You’ll need one bowl for the seasoned breading, and one bowl for the buttermilk mixture. Keep a clean kitchen towel or paper towel nearby to keep your hands clean while you work.

  2. Season the cut chicken strips with salt and black pepper and dunk into the wet mixture.

  3. Get ready to fry! Again organization is key. Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat.

  4. Once the oil reaches 325°F, begin removing the chicken from the wet mixture, allowing any excess to drip off. Roll it through the dry mixture, pressing gently to adhere the breading. Carefully add the chicken to the hot oil, and cook, turning halfway through, until deep golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 3 to 4 minutes. Using a slotted metal spoon, transfer the chicken to the cooling rack to cool.

  5. Make sure your oil stays hot! Each time you add meat to the oil, it brings the temperature down. If your chicken is soggy, that means your oil isn’t hot enough! Make sure to keep the oil at a consistent 325°F, which may mean letting the oil come back up to temperature between batches. Your patience will pay off with nuggets as crispy and golden as McDonald’s chicken nuggets.

  6. Set out an array of sauces and dip your heart out!

homemade chicken nuggets perfectly fried cooling on a cooling rack

What To Serve With Homemade Chicken Nuggets

Obviously we’ve got an all hands on deck situation for dipping sauces. We’ll start with Fry Sauce, BBQ Sauce, and Homemade Ranch Dressing, but why stop there? We’re gonna need some Homemade Marinara Sauce to make this dipping party real wild. Since chicken nuggets have that classic American dinner appeal, you could also make 4-Ingredient Stovetop Macaroni and Cheese and serve up some Potato Wedges or Homemade French Fries on the side.

Tools You’ll Need

We Are All About Homemade Versions Of Restaurant Favorites

Sometimes you just want to DIY your favorite restaurant orders, and we’ve got recipes for when the mood strikes:

homemade chicken nuggets on a plate served with ranch, fry sauce and ketchup for dipping

Dunk Away With Our Best Chicken Nuggets Recipe

We hope you made these easy 100% meat chicken nuggets, with all of your favorite dipping sauces. Show us the nuggs and maybe even a video of the beautiful people you feed them to. Tag us on Instagram using @themodernproper and #themodernproper. Happy dipping!

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Chicken Nuggets

  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min
  • Calories:  916

Ingredients

  • 2 ¼ cups all-purpose flour
  • 5 teaspoons garlic powder
  • 3 teaspoons granulated sugar
  • 1 teaspoon cayenne pepper
  • 2 ½ teaspoons paprika
  • 4 ½ teaspoons kosher salt
  • 1 ¼ teaspoons black pepper, plus more to taste
  • 1 large egg
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 ½ pounds boneless skinless chicken breasts, cut into 1- inch pieces
  • 2 quarts vegetable or peanut oil, for frying
  • Buttermilk ranch, for serving
  • Fry Sauce, for serving
  • Ketchup, for serving

Method

  1. In a shallow bowl, stir together 1½ cups of the flour, 3 teaspoons of the garlic powder, 2 teaspoons granulated sugar, ½ teaspoon of the cayenne, 2 teaspoons of the paprika, 3 teaspoons of the salt, and 1 teaspoon of the black pepper. In a separate shallow bowl, beat the egg with the buttermilk. Whisk in the remaining ¾ cup of the flour, 2 teaspoons of the garlic powder, 1 teaspoon sugar, ½ teaspoon of the cayenne pepper, ½ teaspoon of the salt, ¼ teaspoon of the black pepper and the baking soda to combine.

  2. Season the chicken all over with the remaining 1 teaspoon of salt and black pepper to taste. Add the chicken to the buttermilk mixture and toss to coat well.

  3. Set a cooling rack inside a rimmed sheet pan.

  4. Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat. Once the oil reaches 325°F, working with 6 to 8 pieces at a time, begin removing the chicken from the wet mixture, allowing any excess to drip off. Roll it through the dry mixture, pressing to adhere. Carefully add the chicken to the hot oil, and cook, turning halfway through, until deep golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 3 to 4 minutes. Using a slotted metal spoon, transfer the chicken to the cooling rack to cool.

  5. Serve warm with ranch, fry sauce, and ketchup for dipping.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 916
  • Protein 50 g
  • Carbohydrates 60 g
  • Total Fat 53 g
  • Dietary Fiber 4 g
  • Cholesterol 127 mg
  • sodium 2396 mg
  • Total Sugars 6 g

Chicken Nuggets

Questions & Reviews

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  • Laura

    Do you think if you made these in batches they would freeze well? Any suggestions…always trying to streamline my life and make things I can make and freeze for dinner in a pinch? Thanks!

    We haven't tested freezing these yet.

  • Katy

    Do you think substituting gluten free flour would be as good?

    It should work fine!

  • Jackie

    Any recommendations for using an air fryer?

    We haven't tested this in an air fryer yet!

  • Hayley

    Do you think there would be a modification to make this work in the air fryer?

    We haven't tested this in the air fryer yet!

  • Abby

    AMAZING! These were a HIT! I let the chicken soak in the batter for 1 hour in the fridge as well. These were like straight out of a restaurant. I will be making these again.

    Thanks Abby, so happy you loved them!

  • Erica

    It was amazing I added some onion powder and omitted the milk seasonings and it was perfect!

    Thanks Erica, glad you loved these!

  • Chrystal

    My family loves these. They are extremely flavorful. The left overs were also just as good. We used the leftovers in a wrap with shredded lettuce and Swiss cheese and ranch dressing or yum yum sauce. Love these so much and make them about once a week

    Wow! That is so great to hear. Thanks you Chrystal, we are so glad you love them!

  • Jenn

    My kids DEVOURED these! Better than chick -fil-a, which is a family favorite.

    Thanks Jenn, so glad you all enjoyed them!