Chicken Nuggets

Ingredients

• 45 g (¾ cup)crushed panko breadcrumbs
• for fryingoil
• 454 g (1 lb)ground chicken
• 1 clove, mincedgarlic
• ¼ tspground black pepper
• 1 tspsalt
• 1½ tspmayonnaise
• 1 tbspwater

Instructions

1. 1

   Mix the chicken

   In a bowl, combine the ground chicken with the garlic, black pepper, salt, mayonnaise and water.

2. 2

   Shape and coat

   Form the mixture into 12 evenly sized nuggets. Put the crushed panko in a separate bowl and coat each nugget on every side.

3. 3

   Fry the nuggets

   Pour oil into a deep skillet to a depth of about 2.5 cm (1 inch) and heat it. Add the nuggets, working in batches if needed, and cook for about 4–5 minutes, turning them halfway through, until crisp and golden on all sides.

4. 4

   Serve the nuggets

   Lift the nuggets out of the skillet and serve with your choice of sides and condiments.

5. 5

   Enjoy while hot

   Enjoy.

What are chicken nuggets?

Chicken nuggets are small, bite-sized pieces of seasoned chicken coated in crumbs and cooked until crisp. They are a familiar American-style comfort food, often served with dipping sauces.

This version uses ground chicken rather than whole pieces, so the nuggets are easy to shape into even portions. Panko gives the outside a light, crunchy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 28g protein, 11g carbs, 15g fat.

The chicken provides most of the protein, while the panko contributes carbohydrates and the frying oil and mayonnaise supply much of the fat. The listed serving has 291 kcal, 28 g protein, 11 g carbs and 15 g fat; pair it with vegetables or salad for a more balanced plate.

Why use ground chicken?

Even portions: ground chicken is easy to divide into 12 similarly sized nuggets, helping them cook at a similar pace.

Seasoning: garlic, pepper and salt are mixed directly into the chicken, while a little mayonnaise and water help keep the mixture moist.

Getting the panko to stick

Coat each nugget on all sides, gently pressing the crumbs into the surface so they adhere. Keep one hand for the chicken mixture and the other for the crumbs if you want to keep your fingers cleaner.

Frying for a crisp finish

Oil depth: the method calls for about 2.5 cm (1 inch) of oil in a deep skillet. Heat it before adding the nuggets, and take care when lowering them into the pan.

Batch size: leave room around the nuggets rather than crowding the skillet. Cook them for about 4–5 minutes, turning halfway through, until the coating is crisp and golden.

Checking doneness

Look for an evenly golden, crisp coating and a centre that is cooked through. Because the nuggets are made from ground chicken, check the thickest one rather than relying on colour alone.

What to serve with them

Serve the nuggets hot with a dipping sauce such as ketchup, mayonnaise or barbecue sauce. For a fuller plate, add a salad, slaw or cooked vegetables alongside them.

Recipe notes & tips

• Shape the nuggets evenly so they cook at a similar rate.
• Press the panko gently onto every side of each nugget.
• Fry in batches if the skillet becomes crowded.
• Turn the nuggets halfway through cooking for even browning.
• Serve soon after frying for the crispest coating.

Variations

• Add paprika: mix a little into the panko for a warmer, savoury coating.
• Use dried herbs: stir them into the chicken mixture for an herby note.
• Try a different dip: serve with barbecue sauce, ketchup or a yoghurt-based dip.
• Make them smaller: shape more bite-sized pieces and keep a close eye on their cooking.
• Add a little heat: mix chilli flakes into the chicken before shaping.

Common mistakes to avoid

• Uneven shapes: make the nuggets a similar size so they finish cooking at about the same time.
• Loose coating: press panko onto all sides before frying.
• Crowded skillet: cook in batches so the nuggets have room around them.
• Oil not hot enough: allow the oil to heat before adding the first batch.
• Over-browning: turn the nuggets halfway through and watch their colour as they cook.

How to store

Refrigerate leftover nuggets in a covered container and eat within 2 days. Reheat in an oven or air fryer until hot throughout to help the coating crisp up again.

Frequently asked questions