Chicken Nuggets



My 7 year old granddaughter helped me make these delicious golden brown Chicken Nuggets. Both of the kids loved them. I have to admit, they aren’t just for kids! They were so tender, moist and delicious. The best part of this recipe, besides the fabulous taste, is that the breading stayed on the chicken. We dipped them in BBQ sauce but they were so good you can eat them plain.

Source: Ree Drummond






In a plastic bag combine the flour,

seasoned salt, pepper and salt.



Add the chicken pieces to the flour

mixture a few at a time. Shake the bag

coating all sides of the chicken pieces.



In a small bowl whisk the

egg and water together.



Take the chicken out of the flour bag

and drop them, a few at a time, into

the egg coating all sides of the chicken.



Remove from the egg and quickly

drop into the bread crumbs.



Coat the chicken with the

bread crumbs a few pieces at a time.



In a large heavy frying pan over medium

heat, heat about 3/4” of oil. Oil will bubble

immediately when you put a piece of

chicken in it when it is hot enough. Fry the

chicken on all sides until golden brown.



Using a slotted spoon remove chicken from

the oil to a paper towel lined plate then serve.


Chicken Nuggets

  • Difficulty: easy/intermediate
  • Print



  • 1 cup all purpose flour
  • 1 Tbsp seasoned salt
  • 1/2 tsp pepper
  • 1/2 tsp regular salt
  • 2 large eggs
  • 2 Tbsp water
  • 2 cups seasoned bread crumbs
  • 2 large boneless, skinless chicken breasts (cut into small pieces)
  • Vegetable oil for frying


  1. In a large plastic bag, combine flour, seasoned salt, pepper and regular salt. This sounds like a lot of salt but most of it will be left in the flour and you will throw it away.
  2. Add the chicken, a few pieces at a time, and shake the bag until the chicken pieces are completely coated.
  3. In a small bowl, whisk the eggs with the water.
  4. Place the chicken in the egg mixture completely wetting the flour.
  5. Remove the chicken from the egg mixture and quickly place it in the bread crumbs, a few at a time, coating them completely with the bread crumbs.
  6. In a large heavy frying pan heat about 3/4″ of oil until hot. It should bubble when you add a piece of chicken.
  7. Fry until a golden brown on all sides. turning pieces over.
  8. Using a slotted spoon, remove chicken pieces to a paper towel lined plate and serve.





Categories: Chicken


  1. We really love these little darlings! I always bring along some on our camping trips because they reheat in a skillet really quickly and easily. They absorb enough oil during cooking that there is no need for oil in the reheating process. Just reheat over a low heat in a heavy pan. I’ve also found that chicken “strips” are nice, too, and provide the same “crunch” with less surface of crumbs to absorb the cooking oil.

    If you have leftover seasoned flour and/or crumbs, you can put them into a plastic bag and keep them in the freezer for the next opportunity. If there is just a bit left over, then you can easily use it on some sliced zucchini or something as a side dish at another meal.

    I recently did this with eggplant that I sliced the long way. The pieces were large, and I had used two eggplants, so I baked them in the oven, and then put on some pasta sauce and cheese to heat/brown. A fabulous side dish! There were calls for the leftover eggplant every night. There were eight slices, so this covered the vegetable side for four meals. It kept in the refrigerator very well, and reheated satisfactorily.

    Virtual hugs,


    • What great ideas Judie!!! I would never had thought to use the breading on veggies! However, I would have to make up new breading. My husband is a retired health inspector and I have heard so many stories about bacteria, especially with poultry, that I get paranoid of making people sick. I will definitely try fresh breading on veggies though, it sounds amazing! Thank you!

  2. They look delicious – breading on meat or chicken is like bacon or chocolate … is there anyone who doesn’t enjoy a nice breaded veal cutlet, or pork chop. These sure don’t like the McNuggets from Mickey D’s!

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