Step 1: Prepare the Chicken

1. Cut the Chicken: Begin by rinsing the chicken breasts under cold water and patting them dry with paper towels. This removes any excess moisture and helps with browning. Cut the chicken breasts into bite-sized nugget pieces, about 1-1.5 inches in size. Aim for relatively uniform sizes so they cook evenly. Smaller pieces will cook faster and crisp up more, while larger pieces will be juicier but may take longer.
2. Buttermilk Bath: Place the cut chicken pieces in a bowl and pour the buttermilk over them. Ensure all the chicken is submerged in the buttermilk. This is a crucial step for tenderizing the chicken and adding flavor. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 2 hours. The longer the chicken marinates in buttermilk, the more tender and flavorful it will become.

Step 2: Prepare the Breading Stations

1. Flour Mixture: In a shallow dish or pie plate, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper (if using). Mix thoroughly to ensure all the spices are evenly distributed. This flour mixture will be the first layer of our breading, helping the egg wash and breadcrumbs adhere properly.
2. Egg Wash: In a separate shallow dish, lightly whisk the egg. The egg wash will act as a “glue” between the flour mixture and the breadcrumbs, creating a cohesive and crispy coating.
3. Panko Breadcrumbs: In a third shallow dish, pour the panko breadcrumbs. Make sure you have enough panko to fully coat all the nuggets. If you are using regular breadcrumbs, you may want to season them lightly with a pinch of salt and pepper.

Step 3: Bread the Chicken Nuggets

1. Dredge in Flour: Remove a few chicken pieces at a time from the buttermilk, letting any excess buttermilk drip back into the bowl. Dredge each piece in the flour mixture, ensuring it is fully coated on all sides. Shake off any excess flour. This initial flour coating is essential for the breadcrumbs to stick properly and create a crispy crust.
2. Dip in Egg Wash: Next, dip each floured chicken piece into the egg wash, ensuring it is fully coated. Let any excess egg wash drip off. The egg wash will create a moist surface for the breadcrumbs to adhere to.
3. Coat in Panko: Finally, dredge each egg-washed chicken piece in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well to all sides. Make sure the nuggets are completely covered in panko for maximum crispiness.
4. Arrange on Baking Sheet (for baking/air frying): If baking or air frying, place the breaded chicken nuggets in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. For baking, lightly spray the tops of the nuggets with vegetable oil or olive oil spray. This will help them brown and crisp up in the oven.

Step 4: Cooking Methods

Option 1: Baking (Healthier Option)

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Bake: Bake the chicken nuggets for 20-25 minutes, flipping them halfway through, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Baking is a healthier option as it uses less oil and still yields crispy and delicious nuggets.
3. Rest: Let the baked nuggets rest for a few minutes before serving.

Option 2: Frying (Classic Crispy Option)

1. Heat Oil: Pour vegetable oil into a large skillet to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to check the oil temperature, or test with a small piece of breadcrumb – it should sizzle gently and turn golden brown in about 15-20 seconds.
2. Fry in Batches: Carefully add the breaded chicken nuggets to the hot oil in batches, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy nuggets.
3. Fry Until Golden Brown: Fry the nuggets for 3-4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Drain Excess Oil: Remove the fried nuggets with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. A wire rack helps to keep the nuggets crispy as air circulates around them.

Option 3: Air Frying (Quick and Crispy Option)

1. Preheat Air Fryer: Preheat your air fryer to 400°F (200°C).
2. Air Fry: Place the breaded chicken nuggets in the air fryer basket in a single layer, being careful not to overcrowd. You may need to cook in batches. Lightly spray the nuggets with vegetable oil or olive oil spray.
3. Air Fry Until Golden Brown: Air fry for 12-15 minutes, flipping halfway through, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Air frying is a faster and slightly healthier alternative to frying, offering crispy results with less oil.
4. Rest: Let the air-fried nuggets rest for a few minutes before serving.

Step 5: Serve and Enjoy!

Serve your delicious homemade chicken nuggets immediately while they are hot and crispy. They are perfect with a variety of dipping sauces and side dishes. See our “How to Serve” section for serving suggestions.