History Project Chicken Nuggets
Step back in time with "History Project Chicken Nuggets," a delightfully crispy and golden treat that’s perfect for both kids and nostalgic adults alike. This recipe brings together tender chicken breast pieces, perfectly seasoned with a blend of paprika, garlic, and onion powder, then coated in a triple-layered breading process for maximum crunch. The secret to their irresistible texture lies in the use of panko breadcrumbs, while a quick deep-fry ensures a beautifully golden exterior that locks in juicy perfection. Ready in just 35 minutes and ideal for dipping, these homemade chicken nuggets rival any fast-food favorite, making them a crowd-pleasing option for weeknight dinners, lunchboxes, or themed gatherings. Try serving them with classic ketchup, honey mustard, or barbecue sauce for a flavorful trip down memory lane.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 large eggs
- 3 tablespoons milk
- 1.5 cups panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 3 cups vegetable oil
Instructions
Cut the chicken breasts into small, nugget-sized pieces (about 1.5 inches each). Set aside.
In a bowl, combine the all-purpose flour, cornstarch, 1 teaspoon of salt, paprika, garlic powder, and onion powder.
In a second bowl, whisk together the eggs and milk until well combined.
In a third bowl, mix the panko breadcrumbs with the remaining 0.5 teaspoon of salt and black pepper.
Dredge each piece of chicken in the flour mixture, ensuring it's fully coated. Shake off any excess.
Dip the floured chicken piece into the egg mixture, letting any excess drip off.
Finally, coat the chicken piece in the panko breadcrumb mixture, pressing gently to adhere the breadcrumbs fully. Set the coated pieces aside on a plate.
Repeat the breading process for all the chicken pieces.
Heat the vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure proper temperature.
Carefully place several chicken nuggets into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and cooked through internally (165°F/75°C).
Remove the cooked nuggets with a slotted spoon and drain on a plate lined with paper towels.
Serve immediately with your favorite dipping sauce and enjoy!
Nutrition Facts
Calories |
6709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 650.5 g | 834% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 404.4 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 5004 mg | 218% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 8.5 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 210 mg | 16% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1133 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
