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Pioneer Woman Chicken Nuggets

Pioneer Woman Chicken Nuggets - recipe card
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These crispy, golden chicken nuggets are a family favorite, featuring tender, juicy chicken bites coated in a perfectly seasoned, crunchy breading. They come together quickly for a fun weeknight dinner or party snack, with a flavor that’s both familiar and irresistible.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt, plus more for seasoning cooked nuggets
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1/4 cup whole milk
  • 2 cups panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • Vegetable oil, for frying (about 1 inch deep in a large skillet)

Instructions

  1. Place the chicken cubes on a cutting board and pat them dry with paper towels. Season lightly with salt and pepper. This ensures the breading sticks and the chicken is well seasoned.
  2. Set up a breading station with three shallow dishes. In the first dish, whisk together the flour, garlic powder, onion powder, paprika, kosher salt, and black pepper. In the second dish, whisk the eggs and milk until smooth. In the third dish, combine the panko breadcrumbs and grated Parmesan cheese.
  3. Working with a few pieces at a time, dredge the chicken cubes in the seasoned flour, shaking off any excess. The flour coating gives the egg a surface to cling to, ensuring an even, crisp coating.
  4. Dip the floured chicken into the egg mixture, turning to coat all sides completely. Let any excess drip off — too much egg will make the breading soggy.
  5. Press the egg-coated chicken into the panko-Parmesan mixture, making sure every side is well coated. Gently press the breading onto the chicken so it adheres. Place the breaded nuggets on a wire rack set over a baking sheet; this helps the coating set and prevents it from becoming soggy.
  6. Pour vegetable oil into a large, deep skillet to a depth of about 1 inch. Heat over medium-high heat until the oil shimmers and a small piece of bread dropped in sizzles immediately. This indicates the oil is around 350°F (175°C), ideal for crispy nuggets.
  7. Carefully place the chicken nuggets in the hot oil without crowding the pan — work in batches of about 6-8 pieces. Overcrowding lowers the oil temperature and makes the nuggets greasy. Fry for 3 to 4 minutes per side, turning gently with tongs, until golden brown and cooked through.
  8. Check for doneness: the nuggets should be deeply golden and reach an internal temperature of 165°F (74°C) when measured with an instant-read thermometer. The total frying time should be about 6-8 minutes per batch.
  9. Using tongs or a slotted spoon, transfer the cooked nuggets to a clean wire rack placed over a baking sheet. Immediately sprinkle with a pinch of kosher salt. This keeps them crispy — resting on paper towels can cause steam to make them soggy.
  10. Allow the oil to return to temperature between batches before frying the remaining nuggets. Once all nuggets are cooked, serve hot with your favorite dipping sauces such as honey mustard, barbecue sauce, or ranch dressing.

Notes

Store leftover nuggets in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a wire rack over a baking sheet and warm in a preheated 375°F (190°C) oven for 8-10 minutes until crisp and hot. For longer storage, freeze the cooked, cooled nuggets in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Reheat frozen nuggets directly on a baking sheet at 400°F (204°C) for 10-12 minutes, or until heated through.

Nutrition

Keywords: chicken nuggets, homemade chicken nuggets, Pioneer Woman, crispy chicken, kid-friendly, easy dinner, party appetizer, fried chicken, breaded chicken, chicken tenders, weeknight meal

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-nuggets-recipe/