Vic’s Tricks To…Crispy Chicken Nuggets
If you say you don’t like chicken nuggets, you’re lying.
Seriously, is there a more universally-loved food than chicken nuggets?!
I mean even vegans come up with faux ones – THAT’S HOW GOOD THEY ARE.
And when you’re having a bad day and need a comfort food fix, chicken nuggets and mac n cheese is the cure-all.
Seriously, it fixes everything. Especially if you add a cocktail (or 3).
The best news of all is that to make these delicious nuggets of goodness, it’s SO EASY and very few ingredients!
Plus, this is the SAME method for if you were to make:
- Chicken cutlets (chicken Milanese)
- Chicken parm
- Breaded pork chops
The list goes on, but the process stays the same.
And with just few tweaks of flavor, you can make these babies everything you’ve ever dreamed of.
For this recipe, all you need is: chicken, an egg, and breadcrumbs. Plus some oil for frying (or an air fryer and you won’t even need it!).
Vic Trick: To make this gluten free or keto, substitute the breadcrumbs with a combo of almond flour and grated parmesan cheese.
I used normal sized chicken breasts and cut them into bite-sized chunks for my nuggets.
Grab two shallow bowls or containers (or tupperwares, which I’ve used many times) and whisk the egg in one and place the breadcrumbs in another.
Vic Trick: The breadcrumbs are where you can have fun with the flavor! I used the Italian flavored breadcrumbs and added a little bit of cayenne for some spice and a ton more garlic powder. But, mix it up! Add some lemon zest for some zing. Maybe a little ginger for an Asian vibe. Some chipotle seasoning for some Southwest flava?!
Vic Trick 2: You can also add some Panko breadcrumbs for a little extra crunch! I just didn’t have any on hand, but I usually use half/half Italian/Panko.
You’ll use a classic dredge method for these – dipping the chicken in the egg and then into the breadcrumbs.
So take a piece of chicken and roll it around in the egg, then SHAKE OFF ALL THE EXCESS EGG before moving it into the breadcrumb.
Roll it around in the breadcrumb until covered entirely – you shouldn’t have to press to get it to stick.
Vic Trick: I usually get a few chickens ready in the breadcrumb while I heat up the oil.
Now, in a large pan, add about an inch of a high smoke point oil, such as peanut or canola, and heat it over medium-high heat.
Once the oil is hot (you’ll see it ripple a bit) add in the chicken, leaving a good amount of space between pieces.
Let them cook on one side for about 4 minutes or until nice and golden brown, then flip and cook another 4 minutes until entirely cooked through.
Set aside to a paper towel lined plate to absorb the oil and sprinkle with a little flaky sea salt.
Repeat with the rest of the chicken.
AND THAT’S IT!
Vic Trick: If making in the air fryer, preheat it to 390° and cook the chicken, in batches, for 8 mins each. You shouldn’t need to flip them!
You can eat them as is (or toss them in some buffalo sauce!) or served with some of Vic’s Tricks To…Homemade Fries or maybe over some mac n cheese using my gluten free version, Vic’s Tricks To…Cauliflower Mac n Cheese.
This mac n cheese in the photo was made using the base from that recipe and adding my FAVORITE low carb pasta from The Great Low Carb Bread Company!
Any way you have them, play around with the flavors/dipping sauces and share your favorites with me!
Give it a try and rate this recipe!
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Vic’s Tricks To…Crispy Chicken Nuggets
- 2-3 large chicken breasts (about 1.5 lbs)
- 1 egg
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup panko breadcrumbs
- (If gluten free/keto, use 3/4 cup almond flour and 1/4 cup grated parmesan cheese)
- Seasonings of your choice (I use cayenne & garlic powder)
- Oil for frying (peanut or canola or vegetable), about 1/2 cup
- Cut the chicken into bite-sized chunks.
- Grab two shallow bowls or containers and whisk the egg in one and place the breadcrumbs and seasonings in another.
- Take a piece of chicken and roll it around in the egg, then shake off all the excess egg before moving it into the breadcrumb and rolling it until covered.
- In a large pan, heat about an inch of oil in a large pan over medium-high. Once the oil is hot (you’ll see it ripple a bit) add in the chicken, leaving a good amount of space between pieces.
- Let them cook on one side for about 4 minutes or until nice and golden brown, then flip and cook another 4 minutes until entirely cooked through.
- Set aside to a paper towel lined plate to absorb the oil and sprinkle with a little flaky sea salt.
- Repeat with the rest of the chicken and enjoy!!!!