Golden, crispy, and irresistibly tender. These deep-fried chicken nuggets are the ultimate comfort food. They taste just like your favorite fast-food version, but even better. Each bite has a crunchy, perfectly seasoned coating that gives way to juicy pieces of chicken inside. Whether you’re making them for family dinners, parties, or snacks, these nuggets are guaranteed to disappear fast.
The simple but flavorful seasoning makes these nuggets stand out. The double dipping technique also contributes to their uniqueness. It creates that signature crispy shell. They cook in just minutes and pair perfectly with ketchup, honey mustard, ranch, barbecue sauce—whatever dip you love. No store-bought frozen nuggets can compare to the fresh, homemade flavor of these deep-fried chicken nuggets.
Perfect for meal prep, kid-friendly lunches, or game-day spreads, these nuggets are easy to make and always a crowd-pleaser. Serve them hot and crunchy straight from the fryer, and watch everyone reach for seconds!
What You’ll Need to Make deep-fried chicken nuggets
For The Chicken
- 600 g chicken breast
- 500 g chicken thighs
- 1 tsp salt
- 1 tbsp chicken seasoning
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp black pepper
- 2 egg
For The Flour Thin Batter
- 1 cup plain flour
- 1 cup cornstarch
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp salt
- 1 tsp paprika
- 1 tsp mustard powder
- 1 tsp black pepper
- 2 cups cold water (or as required)
For The Fry
- 1 cup breadcrumbs
- oil for frying
How to Make Deep-Fried Chicken Nuggets at Home
- Start by preparing the chicken mixture. In a chopper, combine the chicken thighs and breast with garlic powder and onion powder. Add paprika, salt, sugar, black pepper, and chicken seasoning. Crack in whole egg and process until smooth.
- Shape the chicken mixture into nuggets and place them on a lined baking tray. Freeze for 30 minutes to help them hold their shape during frying.
- Heat frying oil in a heavy-bottom pot, ensuring it is about 2-3 inches deep for frying.
- Next, prepare the thin batter. Whisk together plain flour, cornflour, and salt. Add garlic powder, onion powder, paprika, black pepper, and mustard powder. Slowly add chilled water while whisking until a runny batter consistency is achieved.
- In a separate bowl, add breadcrumbs.
- Take the frozen nuggets. Dip them into the thin batter to coat evenly. Then Coat them in the breadcrumbs.
- Carefully drop the coated nuggets into the hot oil. Fry them for 7-8 minutes. Cook until they are crispy and golden brown. Fry in batches to avoid overcrowding the pot.
- Once fried, remove the nuggets from the oil. Place them on a wire rack to allow excess oil to drain off. Let the nuggets cool slightly.
- Repeat the coating and frying process with the remaining chicken pieces.
- Serve the homemade crispy chicken nuggets hot with your favorite dipping sauce and enjoy!
To freeze the chicken nuggets for later frying, follow these steps:
- Shape the chicken mixture into nuggets. Coat them in the batter and breadcrumbs. Then, place them on a baking sheet lined with parchment paper.
- Make sure the nuggets are not touching each other on the baking sheet to prevent them from sticking together.
- Place the baking sheet with the nuggets in the freezer. Allow them to freeze completely. This will take about 1-2 hours.
- Once the nuggets are frozen solid, transfer them to a resealable freezer bag or airtight container. Make sure to label the bag or container with the date and contents.
- The frozen chicken nuggets can be stored in the freezer for up to 1-2 months.
- When ready to fry, there is no need to thaw the nuggets. Simply remove them from the freezer and fry them directly in hot oil until they are crispy and golden brown.
- Enjoy your homemade crispy chicken nuggets whenever you crave a delicious snack or meal!
Serving Suggestions
- Serve the nuggets hot and crispy. Pair them with your favorite dipping sauces. You can use ketchup, honey mustard, ranch, barbecue sauce, garlic mayo, or sweet chili sauce.
- Pair them with fries, onion rings, or potato wedges for a classic fast-food style meal.
- Add a simple side salad, coleslaw, or steamed veggies to balance the meal.
- Turn them into a mini chicken-nugget platter with assorted dips: ranch, spicy mayo, barbecue, and honey mustard.
- Serve in a wrap or slider bun with lettuce, pickles, and mayo for a fun twist.
- For kids, pair with cut veggies like carrots and cucumber sticks for an easy lunchbox idea.
Note and Tips for Deep Fry Chicken Nuggets
- Cut the chicken into uniform-sized pieces so they cook evenly and stay juicy.
- Pat the chicken dry before coating—this helps the breading stick better.
- For extra crunch, double-coat the nuggets by dipping them in flour, then egg, then flour again.
- Keep the oil temperature between 350–365°F (175–185°C). If the oil is too cool, the nuggets will absorb oil and become greasy. If it is too hot, the coating will burn before the chicken cooks through.
- Fry in small batches to avoid dropping the oil temperature.
- Drain the cooked nuggets on a wire rack, not paper towels—this keeps them crispy.
- Season promptly after frying while the coating is still hot so the seasoning sticks.
- These can be frozen after frying; reheat in an air fryer or oven to restore crispiness.
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Frequently Asked Questions (FAQs)
1. Can I use chicken breast or chicken thighs?
Yes! Chicken breast gives a classic nugget texture, while chicken thighs stay even juicier and more flavorful. Use whichever you prefer.
2. How do I know when the nuggets are done deep-frying?
They should be golden brown and cooked to an internal temperature of 165°F (74°C). This usually takes 4–6 minutes, depending on nugget size.
3. Can I make these nuggets ahead of time?
Absolutely. Fry the nuggets, let them cool, then refrigerate or freeze. Reheat in the oven or air fryer to make them crispy again.
4. Can I use flour instead of breadcrumbs?
Yes. Breadcrumbs or panko will give a different texture—more crunchy and coarse. Flour produces a smoother, more classic fast-food-style crust.
5. What oil is best for deep frying?
Use oils with a high smoke point like canola, vegetable, peanut, or sunflower oil. They stay stable at high frying temperatures.
6. How do I make them extra crispy?
Double-dip! Coat the nuggets in flour → egg → flour again. Frying at the right temperature also ensures optimal crispiness.
7. Can I make these gluten-free?
Yes, simply swap the regular flour with a gluten-free all-purpose blend or use cornstarch. Both work well for coating.
8. What dips go best with chicken nuggets?
Popular choices include ketchup, honey mustard, barbecue sauce, ranch, garlic mayo, or sweet chili sauce.
Deep Fry Chicken Nuggets
Treat yourself with the irresistible crunch of these homemade crispy chicken nuggets. They are made with a flavorful chicken mixture. Enjoy their crispy coating. Perfectly seasoned and fried to golden perfection, these nuggets are a hit with kids and adults alike. Serve them with your favorite dipping sauce for a satisfying snack or pair them with fries for a tasty meal. Try making these crispy chicken nuggets at home for a fun and delicious cooking adventure!
Ingredients
For The Chicken
- 600 g chicken breast
- 500 g chicken thighs
- 2 tsp salt
- 1 tbsp chicken seasoning
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp black pepper
- 2 egg
For The Flour Thin Batter
- 1 cup plain flour
- 1 cup cornstarch
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp salt
- 1 tsp paprika
- 1 tsp mustard powder
- 1 tsp black pepper
- 2 cups cold water (or as required)
For The Fry
- 1 cup breadcrumbs
- [oil] for frying
Instructions
- Start by preparing the chicken mixture. In a chopper, combine the chicken thighs and breast with garlic powder and onion powder. Add paprika, salt, sugar, black pepper, and chicken seasoning. Crack in whole egg and process until smooth.
- Shape the chicken mixture into nuggets and place them on a lined baking tray. Freeze for 30 minutes to help them hold their shape during frying.
- Heat frying oil in a heavy-bottom pot, ensuring it is about 2-3 inches deep for frying.
- Next, prepare the thin batter. Whisk together plain flour, cornflour, and salt. Add garlic powder, onion powder, paprika, black pepper, and mustard powder. Slowly add chilled water while whisking until a runny batter consistency is achieved.
- In a separate bowl, combine plain flour and potato starch for the coating mixture.
- Take the frozen nuggets. Coat them in the flour mixture. Then dip them into the thin batter to coat evenly.
- Carefully drop the coated nuggets into the hot oil. Fry them for 7-8 minutes. Cook until they are crispy and golden brown. Fry in batches to avoid overcrowding the pot.
- Once fried, remove the nuggets from the oil. Place them on a wire rack to allow excess oil to drain off. Let the nuggets cool slightly.
- Repeat the coating and frying process with the remaining chicken pieces.
- Serve the homemade crispy chicken nuggets hot with your favorite dipping sauce and enjoy!
To freeze the chicken nuggets for later frying, follow these steps:
- Shape the chicken mixture into nuggets. Coat them in the batter and breadcrumbs. Then, place them on a baking sheet lined with parchment paper.
- Make sure the nuggets are not touching each other on the baking sheet to prevent them from sticking together.
- Place the baking sheet with the nuggets in the freezer. Allow them to freeze completely. This will take about 1-2 hours.
- Once the nuggets are frozen solid, transfer them to a resealable freezer bag or airtight container. Make sure to label the bag or container with the date and contents.
- The frozen chicken nuggets can be stored in the freezer for up to 1-2 months.
- When ready to fry, there is no need to thaw the nuggets. Simply remove them from the freezer and fry them directly in hot oil until they are crispy and golden brown.
- Enjoy your homemade crispy chicken nuggets whenever you crave a delicious snack or meal!
Notes
- Cut the chicken into uniform-sized pieces so they cook evenly and stay juicy.
- Pat the chicken dry before coating—this helps the breading stick better.
- For extra crunch, double-coat the nuggets by dipping them in flour, then egg, then flour again.
- Keep the oil temperature between 350–365°F (175–185°C). If the oil is too cool, the nuggets will absorb oil and become greasy. If it is too hot, the coating will burn before the chicken cooks through.
- Fry in small batches to avoid dropping the oil temperature.
- Drain the cooked nuggets on a wire rack, not paper towels—this keeps them crispy.
- Season promptly after frying while the coating is still hot so the seasoning sticks.
- These can be frozen after frying; reheat in an air fryer or oven to restore crispiness.
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Nutrition Information:
Yield: 28 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 50mgSodium: 432mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 12g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
