Chicken Nuggets with Ketchup

Chicken Nuggets with Ketchup

Crispy, golden nuggets made from juicy chicken breast, breaded and fried for a tender bite.

Total 35 min Makes 4 servings Calories 420/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

These homemade nuggets use a simple flour-egg-breadcrumb coating fried until deeply golden and crunchy, with tender chicken inside. They come together faster than a drive-thru run and taste far fresher, making them a satisfying lunch or dinner for kids and adults alike. Serve with ketchup for dipping.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable oil, for frying
  • 1/2 cup ketchup

Method

  1. Pat the chicken pieces dry with paper towels and set aside.

  2. Set up a breading station: place flour in one shallow bowl, beaten eggs in a second bowl, and combine panko, garlic powder, onion powder, paprika, salt, and pepper in a third bowl.

  3. Dredge each chicken piece in flour, shaking off excess, then dip in egg, then coat thoroughly in the seasoned panko mixture, pressing to adhere.

  4. Arrange breaded nuggets on a baking sheet in a single layer.

  5. Heat vegetable oil in a 9-inch skillet over medium heat until it reaches 350°F.

  6. Fry nuggets in batches of 6 to 8, turning occasionally, until golden brown and cooked through, about 4 to 5 minutes per batch.

  7. Transfer fried nuggets to a paper towel-lined plate to drain excess oil.

  8. Repeat frying with remaining nuggets, letting oil return to temperature between batches.

  9. Serve hot with ketchup for dipping.

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    Chicken Nuggets with Ketchup

    These homemade nuggets use a simple flour-egg-breadcrumb coating fried until deeply golden and crunchy, with tender chicken inside. They come together faster than a drive-thru run and taste far fresher, making them a satisfying lunch or dinner for kids and adults alike. Serve with ketchup for dipping.

    35 min 4 servings 420 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
    • 1 cup all-purpose flour
    • 2 eggs, beaten
    • 1 1/2 cups panko breadcrumbs
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon paprika
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 cups vegetable oil, for frying
    • 1/2 cup ketchup

    Method

    1. 1

      Pat the chicken pieces dry with paper towels and set aside.

    2. 2

      Set up a breading station: place flour in one shallow bowl, beaten eggs in a second bowl, and combine panko, garlic powder, onion powder, paprika, salt, and pepper in a third bowl.

    3. 3

      Dredge each chicken piece in flour, shaking off excess, then dip in egg, then coat thoroughly in the seasoned panko mixture, pressing to adhere.

    4. 4

      Arrange breaded nuggets on a baking sheet in a single layer.

    5. 5

      Heat vegetable oil in a 9-inch skillet over medium heat until it reaches 350°F.

    6. 6

      Fry nuggets in batches of 6 to 8, turning occasionally, until golden brown and cooked through, about 4 to 5 minutes per batch.

    7. 7

      Transfer fried nuggets to a paper towel-lined plate to drain excess oil.

    8. 8

      Repeat frying with remaining nuggets, letting oil return to temperature between batches.

    9. 9

      Serve hot with ketchup for dipping.