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Best Homemade Chicken Nuggets

5 from 8 votes
Created by Mariam E.
These Homemade Chicken Nuggets are super crispy on the outside and super juicy on the inside! They taste just like your favorite restaurant chicken nuggets.
Prep Time 20 mins
Cook Time 10 mins
Total Time 1 hr 30 mins
Course Chicken, Main Dishes
Cuisine American
Servings 6 servings


  • 3 lbs. chicken tenders cut into 1 inch cubes
  • 1 cup butter milk full fat
  • ½ cup sweet pickle juice
  • ½ tsp. black pepper

Dry Flour Mix

  • 1 cup all purpose flour
  • 1 tsp. paprika
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 tbsps. corn starch

Other Ingredients

  • 2 whole eggs
  • canola oil for frying


  • In a bowl, mix all the dry flour mix ingredients together.
  • Trim the chicken tenders from the outer coat film and remove any muscle particles attached.
  • Cube the chicken tenders into 1 inch cubes. Place in a large bowl and add 1 cup of butter milk, black pepper, pickle juice and black pepper. Mix well and cover with saran wrap and refrigerate for 1 hr. or more if time permits.
  • In another bowl, whisk the eggs together.
  • Coat the pieces first with the flour mix, then the egg wash, then one more time in the flour mix. Press down the piece with your fingers to set the flour coat on the piece of chicken. Set aside on a lined sheet pan. Continue doing the same thing for the rest of the chicken pieces.
  • Heat the oil in a deep skillet. Keep the oil on medium heat at all times. If you have a thermometer, keep at 350 F.
  • Working in batches, place the chicken pieces apart from each other in the hot oil. Do not over crowd.
  • Fry the chicken pieces for 3-4 minutes until golden brown. Using a slotted spoon, remove the chicken and place on a sheet pan lined with paper towel.
  • Place the cooked batches in the oven to keep the nuggets from getting cold while you finish cooking the rest.
  • When all the batches are cooked, serve with your favorite dipping sauce.



  • Ideally use a deep pan to fry the chicken nuggets.
  • Allow the chicken to rest in the butter milk for at least an hour, longer if possible.
  • Work in batches so you don't overcrowd the pan.
  • Place the cooked batches in the oven to keep the nuggets from getting cold while you finish cooking the rest.
  • Use a neutral oil that doesn't have much flavor, so as not to overpower the chicken. Oils like canola , corn oil or vegetable oil will do.
  • Sprinkle with some fresh parsley for a pop of freshness and color.
  • Nutritional info does not include the amount of oil used for the recipe.


Serving: 6g | Calories: 388kcal | Carbohydrates: 25g | Protein: 52g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 151mg | Sodium: 921mg | Potassium: 934mg | Fiber: 1g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg
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