Chicken Nuggets


  • 1 package chicken tenders, cut into 1-2 inch nugget sized pieces
  • Chicken Breader
  • Egg wash
  • Optional panko or italian bread crumbs
  • Vegetable oil for frying


When ready to fry chicken,  heat a large stock pot with approximately 3 inches of vegetable oil. The pot needs to be tall enough so that there is plenty of room for the oil to bubble up during frying and no threat of overflow. There needs to be enough oil for the nuggets to float while they are frying. Heat the oil to 325 F.

While the oil is heating, set up a breading area.

If not using bread crumbs, split the fully seasoned chicken breader into two  shallow mixing bowls.  If using bread crumbs you will place those in a shallow bowl as well.

Prepare 1-2 eggs by beating and placing in a shallow mixing bowl between seasoned breader and breadcrumbs.

Toss chicken into seasoned chicken breader to coat evenly. Next place chicken into egg wash, and finally into breadcrumbs/breader to coat evenly.

Once all nuggets have been nicely breaded, time to cook.

Once oil has reached temperature gently place the nuggets a few pieces at a time into the oil and cook for 5-7 minutes, turning with tongs if necessary, When nuggets are golden brown remove from oil, place on a cooling rack and check internal temperature of each nugget to assure they are cooked to a minimum of 165F.

Serve with honey mustard and ranch and enjoy!