Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp (5g) kosher salt
  • ½ tsp (2.5g) black pepper
  • 1 tsp (5g) garlic powder
  • ½ tsp (2.5g) onion powder
  • 1 cup (120g) all-purpose flour
  • 1 tsp (5g) paprika
  • ½ tsp (2.5g) cayenne pepper (optional)
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried oregano
  • 2 large eggs, beaten
  • 2 cups (approx. 160g) panko breadcrumbs
  • Vegetable oil or Canola oil, for frying (or cooking spray for baking)

Instructions:

  1. Cut chicken into uniform nugget-sized pieces. Toss with salt, pepper, garlic powder and onion powder.
  2. In three separate shallow bowls, place the flour mixture, the beaten eggs, and the panko breadcrumbs.
  3. Dredge each chicken piece in flour, then dip in the egg, and finally coat thoroughly with panko breadcrumbs, pressing to adhere. Place breaded nuggets on a plate or baking sheet.
  4. Refrigerate the breaded chicken nuggets for at least 30 minutes. (This helps the breading stick!)
  5. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the nuggets in batches until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side.
  6. Preheat oven to 400°F (200°C). Place breaded nuggets on a baking sheet lined with parchment paper. Spray generously with cooking spray. Bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
  7. Drain fried nuggets on a wire rack lined with paper towels. Serve immediately with your favorite dipping sauces.