Tender Juicy Chicken Pieces (Printable)

Tender chicken pieces coated in a crispy, golden breadcrumb crust, ideal for snacking or dipping.

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - ¾ cup all-purpose flour
08 - 2 large eggs
09 - 1½ cups breadcrumbs (preferably panko)
10 - 1 teaspoon paprika
11 - ½ teaspoon onion powder
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ For Frying

14 - Vegetable oil for deep frying

# Directions:

01 - Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Mix well, cover, and refrigerate for at least 15 minutes or up to 2 hours to tenderize.
02 - Arrange three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, onion powder, salt, and black pepper in the third.
03 - Dredge each marinated chicken piece first in flour, then dip in eggs, and finally coat thoroughly with the seasoned breadcrumb mixture. Place coated pieces on a tray.
04 - Heat vegetable oil in a deep skillet or pot to 350°F. Fry chicken pieces in batches for 4–5 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels.
05 - Serve hot with preferred dipping sauces such as ketchup, honey mustard, or barbecue sauce.

# Expert Advice:

01 -
  • Homemade nuggets actually taste like chicken, not the vague poultry flavor of frozen versions.
  • That panko crust stays crispy even as it cools, making them perfect for lunchboxes or snacking straight from the paper towel.
  • The buttermilk marinade keeps the chicken impossibly tender, even if you're prone to overcooking like I am.
02 -
  • The oil temperature is absolutely non-negotiable—invest in a thermometer if you don't have one, because guessing leads to greasy sadness.
  • Marinating the chicken really does make a difference, so don't skip this step even if you're in a hurry.
  • If a nugget looks done on the outside but you're unsure about the inside, cut one open to check, or use a meat thermometer to confirm it's hit 165°F.
03 -
  • Freeze your breaded nuggets on a tray before putting them in a bag—this keeps them from sticking together and lets you cook just what you need.
  • A meat thermometer removes all the guesswork; aim for 165°F in the thickest piece to guarantee they're cooked through without being dry.
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