Crispy Chicken Nuggets
Skip the takeout and make these Crispy Chicken Nuggets at home. Light and crispy, perfectly seasoned, and totally kid-approved, they’re just like your favorite restaurant-style nuggets but even better.
Add this recipe to your meal plan for the week!
With a light and crispy tempura batter, these Japanese-style chicken nuggets are golden on the outside and juicy on the inside.
Tempura batter is simply a mix made with cold water, flour, and egg that fries up airy and crisp. This recipe is fun to make and a guaranteed hit for the whole family. These take just a little bit of effort but they’re well worth it for a picky-eater-approved meal whenever you need it!
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below. To get that restaurant-style crunch, here’s what you’ll need:
- Chicken: I cut boneless, skinless chicken breasts into bite-sized pieces so they cook evenly.
- Soy Sauce: adds a touch of umami flavor to the chicken. You can use low-sodium if you like.
- Flour and Cornstarch: the combo gives the batter structure while keeping it light.
- Seasonings: simple salt, pepper, garlic powder, paprika, and onion powder. You can also use your favorite all-purpose seasoning.
- Eggs: help to bind the batter ingredients together.
- Ice Water: super important for light and crispy results. The signature tempura crunch needs cold batter when it hits the hot oil.
- Oil: It’s important to use something with a high smoke point like vegetable, canola, or peanut oil.
Variation: If you like a little heat, try adding some cayenne pepper to the seasoning mixture.
Tips
✔️ Don’t skip patting the chicken dry after marinating. The batter will coat and stick to the dry chicken better.
✔️ Cut the chicken into uniform pieces to ensure all the nuggets cook evenly.
✔️ Avoid soggy nuggets by making sure the oil is hot enough and don’t crowd the pan.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. (These are my favorite airtight containers.)
To reheat, pop them in the air fryer at 375°F for 5–6 minutes or bake at 400°F for 8–10 minutes until hot and crispy again. Avoid microwaving because it will make the coating soggy.
Serving Suggestions
These nuggets are super versatile. Serve them as a fun dinner with fries and a side salad or make them the star of an appetizer spread. Pair with dipping sauces like sweet and sour sauce, BBQ sauce, honey mustard sauce, or even burger sauce.
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Crispy Chicken Nuggets
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Ingredients
- 2 pounds boneless skinless chicken breasts cut into bite-size pieces
- 2 tablespoons soy sauce
- 1 ½ teaspoon black pepper divided
- 1 ½ teaspoon salt divided
- 1 ¼ cup all purpose flour divided
- 3 tablespoons cornstarch divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 egg
- 1 cup ice-cold water
- vegetable oil or peanut oil for frying
Instructions
- Place the chicken pieces into a large bowl and season with soy sauce, ½ teaspoon black pepper, and ½ teaspoon salt. Toss to coat and distribute.2 pounds boneless skinless chicken breasts, 2 tablespoons soy sauce, 1 ½ teaspoon black pepper, 1 ½ teaspoon salt
- Cover and refrigerate for at least 30 minutes.
- Remove the coated chicken pieces from the marinade and pat dry with paper towels.
- Add ¼ cup flour and 1 tablespoon cornstarch to a gallon-size freezer bag. Add the marinated chicken to the bag and toss to coat.1 ¼ cup all purpose flour, 3 tablespoons cornstarch
- Line a baking sheet with paper towels, then place a cooling rack on top.Heat the oil in a large stock pot or Dutch Oven while you finish preparing the chicken.vegetable oil or peanut oil
- In a large bowl, whisk together the remaining flour, remaining cornstarch, garlic powder, and paprika, then set aside.1 ¼ cup all purpose flour, 3 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika
- In a separate shallow bowl, whisk the egg.1 egg
- To your egg bowl, add the flour mixture and mix until crumbly but well-blended.
- Add the ice water to the flour mixture and whisk until evenly moistened. It’s okay if there are some small lumps.1 cup ice-cold water
- Once the oil reaches 360℉, dip the chicken into the batter and place into the hot oil using a slotted spoon.
- Cook for 3-5 minutes per side until the batter is golden brown and the chicken is cooked through.
- Using the slotted spoon again, transfer your chicken to the prepared baking sheet and cooling rack to drain off the excess oil.
- Serve with your favorite dipping sauces, if desired.
Equipment
- Dutch Oven – 3.5 quart or large pot with a heavy-bottom
- Instant-Read Meat Thermometer for checking the oil temperature; candy thermometer works great, too.
Nutrition
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