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Extra Crunchy Homemade Chicken Nuggets

A large pile of golden brown, extra crunchy Crispy Chicken Nuggets Homemade Extra Crunchy stacked on a white plate.
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Follow this recipe to make homemade chicken nuggets with an exceptionally crispy and long-lasting crunchy coating.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 large eggs, beaten
  • 1 tablespoon milk or water
  • 2 cups Panko breadcrumbs
  • 1/2 cup crushed cornflakes (optional, for extra crunch)
  • Vegetable oil, for frying (or cooking spray for baking/air frying)

Instructions

  1. Prepare the chicken: Place the chicken pieces in a bowl. Season lightly with salt and pepper.
  2. Set up the dredging station: Prepare three shallow dishes. In the first, mix the flour, salt, pepper, and garlic powder. In the second, whisk the eggs and milk/water together. In the third, combine the Panko breadcrumbs and crushed cornflakes, if using.
  3. Coat the chicken: Take one piece of chicken and dredge it thoroughly in the flour mixture, shaking off excess. Dip it completely into the egg wash. Finally, press the chicken firmly into the Panko mixture to ensure a thick, even coating. Repeat for all pieces.
  4. Rest the nuggets: Place the coated nuggets on a wire rack set over a baking sheet. Refrigerate for at least 30 minutes. This step helps the coating adhere during cooking.
  5. Cook the nuggets (Deep Fry Method): Heat 2 inches of oil in a deep, heavy-bottomed pot to 350°F (175°C). Carefully lower a few nuggets at a time into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F). Remove and drain on a wire rack lined with paper towels.
  6. Cook the nuggets (Air Fry Method): Preheat your air fryer to 380°F (195°C). Lightly spray the coated nuggets with cooking spray. Cook in a single layer for 10 to 12 minutes, flipping halfway through, until golden and crisp.
  7. Serve immediately for the best crunch.

Notes

  • For the absolute crispiest texture, use the double-dip method: After the first coating in Panko, dip the nugget back into the egg wash briefly, then coat again in the Panko mixture.
  • Ensure your frying oil temperature is correct; if it is too low, the coating will absorb too much oil and become soggy.
  • If baking, use a wire rack placed on a baking sheet to allow air circulation around the bottom of the nugget.

Nutrition

Find it online: https://cookerykings.com/crispy-chicken-nuggets-homemade-extra-crunchy/