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Homemade Chicken Nuggets Recipe

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Crispy, flavorful homemade chicken nuggets made from fresh boneless chicken mince, seasoned with garlic, oregano, paprika, and lemon zest, coated in flour, egg, and panko breadcrumbs, then deep fried to golden perfection. Perfect as a snack or appetizer served with your favorite dip.

Ingredients

Chicken Mixture

  • 1.1 pound boneless chicken, cut into small bite-sized pieces
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1½ teaspoons dried oregano, crushed
  • 1 teaspoon paprika or smoked paprika
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ¾ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons melted butter

Coating

  • ½ cup plain flour, or as needed
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 eggs, beaten
  • 1½ cups panko bread crumbs, or as needed

Frying

  • 3 tablespoons oil for deep frying

Instructions

  1. Pulse the Chicken: Place the bite-sized chicken pieces into a food processor and pulse 2-3 times until the chicken resembles a coarse mince.
  2. Add Seasonings: Add garlic powder, onion powder, dried oregano, paprika, cayenne pepper, lemon juice, lemon zest, salt, and freshly ground black pepper to the processed chicken. Pulse again until combined, leaving a few coarse minced pieces for texture.
  3. Mix with Butter: Transfer the chicken mixture to a bowl, add melted butter, and mix thoroughly to combine all ingredients.
  4. Shape Nuggets: Using about 1 tablespoon of the mixture, press gently with your fingers to form nugget shapes. Don’t stress about perfect shapes.
  5. Freeze Nuggets: Place shaped nuggets on a lined sheet pan and freeze for 30 minutes to firm up and ease coating.
  6. Prepare Coating: Season plain flour with salt and black pepper, mixing well.
  7. Coat Nuggets: Dredge each nugget in the seasoned flour, then dip into beaten eggs, and finally coat with panko breadcrumbs fully.
  8. Optional Chill: You can fry immediately or refrigerate coated nuggets for an additional 30 minutes for better texture. For long-term storage, freeze the nuggets spread on a parchment-lined tray for 2-3 hours, then transfer to a ziplock bag for freezing.
  9. Deep Fry: Heat enough oil in a deep pan or pot over medium-high heat. Fry nuggets in batches for 6-7 minutes until golden brown and crisp.
  10. Drain and Serve: Remove nuggets using a slotted spoon and drain excess oil. Serve hot with your choice of ketchup or dipping sauce.

Notes

  • Freezing nuggets before frying helps them hold shape and improves texture.
  • Adjust cayenne pepper to control the spiciness level.
  • Use smoked paprika for a smokier flavor.
  • For healthier alternative, shallow pan frying may be attempted though results will vary.
  • Ensure oil is hot enough before frying to avoid greasy nuggets.

Find it online: https://recipefeastful.com/homemade-chicken-nuggets-recipe/