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Panko Chicken Nuggets Recipe
Ash Tyrrell

Panko Chicken Nuggets Recipe

I started making panko chicken nuggets at home the day my kids asked what was really inside the store-bought kind. Once I looked at the ingredient list, I knew I could do better in my own kitchen. These nuggets turned out crispier, juicier, and way more flavorful than anything from a box.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast, cut into nugget-sized pieces – smaller, even pieces cook faster and more evenly
  • 1 large egg – helps the buttermilk mixture cling to the chicken
  • 1/2 cup buttermilk – tenderizes the chicken and adds a subtle tang
  • 1 1/2 cups panko breadcrumbs – gives that light extra-crispy texture regular breadcrumbs can't match
  • 1 teaspoon paprika – adds color and a mild smoky note
  • 1/2 teaspoon garlic powder – builds savory flavor into every bite
  • 1 teaspoon Italian seasoning – rounds out the coating with herby depth
  • Salt and pepper to taste – always season the panko itself, not just the chicken
  • Vegetable oil for frying – use enough to coat the pan generously for even browning

Method
 

  1. I start by cutting my chicken breast into bite-sized nugget pieces, keeping them roughly the same size. In a medium bowl, I whisk together the egg and buttermilk until fully combined. Then I drop the chicken pieces into this mixture and let them sit while I get the coating ready.
  2. In a separate shallow dish, I mix the panko with paprika, garlic powder, Italian seasoning, salt, and pepper. I like to stir it well with a fork so every crumb gets seasoned evenly. This step is what gives the final nuggets their flavor, so I never rush it.
  3. I lift each piece of chicken from the buttermilk, letting the extra liquid drip back into the bowl. Then I press it into the panko mixture, turning it so every side gets coated. I place the coated pieces on a plate or tray as I go so they're ready to fry in batches.
  4. I heat oil in a large skillet over medium heat, then carefully add the coated chicken in a single layer. I cook the nuggets for about five minutes per side, until they turn a deep golden brown and the chicken is fully cooked through. I avoid overcrowding the pan so each nugget crisps up properly.
  5. Once they're done, I move the nuggets straight to a wire rack set over a baking sheet. This keeps the bottoms from getting soggy the way a paper towel sometimes can. I let them rest for a minute or two before serving so the coating sets.

Notes

  • I always pat my chicken dry before cutting it, since extra moisture makes the coating slide off during frying.
  • I press the panko onto the chicken firmly instead of just rolling it, which helps the crumbs stick better.
  • I keep my oil at a steady medium heat because oil that's too hot burns the coating before the chicken cooks through.
  • I season the panko mixture generously, since the coating carries most of the flavor in this recipe.
  • I let the coated chicken rest for five minutes before frying, which helps the panko adhere more securely.