Homemade Chicken Nuggets
Homemade Chicken Nuggets with simple ingredients that your family won't be able to get enough of! Juicy nuggets made with tender chicken & a unique breading that tastes incredible!
Servings: 5 servings
Calories: 506kcal
Ingredients
- 20 vanilla wafer cookies finely crushed
- 1 ½ tsp seasoned salt
- ¾ tsp smoked Paprika
- ½ tsp black pepper
- 1 ⅓ cup all purpose flour divided
- ¼ cup milk
- 1 egg
- 4 chicken breasts boneless, skinless & cut into 1 ½" pieces
- oil for frying
Instructions
- Prep: Begin heating oil to 375°F in a frying pan. Put the cookies in a zip locked bag and use a rolling pin to finely crush. Or you can use a food processor for this step if you have one available.
- Coating: Stir together crushed cookies, salt, Paprika, pepper, and 1 cup flour. Set aside.
- Whisk together milk and egg, set it aside. Measure out the remaining ⅓ cup of flour in a wide bowl.
- Cook: Dredge the chicken pieces in the remaining ⅓ cup of flour, then dip them in the egg mixture, and lastly dredge them in the seasoned wafer mixture.
- Immediately place them in the preheated frying pan of oil and fry in batches, do not crowd them in the pan. Cook for 2-3 minutes on each side, transfer them to paper towels to drain once cooked through.
- Serve with Ranch or BBQ sauce. Enjoy!
Notes
Leftover chicken nuggets can be stored in the refrigerator for up to 3-5 days.
To extend their shelf life, they can be frozen for up to 2 months. When reheating, make sure they are heated all the way through to ensure they are safe to eat.
Nutrition
Calories: 506kcal | Carbohydrates: 44g | Protein: 44g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 1022mg | Potassium: 767mg | Fiber: 1g | Sugar: 8g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg