Crispy Chicken Nuggets

I finally received my grocery order! **insert angels singing from the heavens** I don’t know about you, but I had my items waiting in my cart for a long while. I would go back everyday, multiple times, to see if any curbside or delivery slots had opened up–and for a couple of weeks there were NONE! Zero. Nada. Zip. To say that my anxiety was on the rise is an understatement. But alas, the delivery came and all is right in my household again.

Today’s dish comes at the request of my friend who grew up on her dad’s chicken nuggets. I absolutely loved the idea of making these tiny parcels of goodness for Troy because I knew he would go bananas over them….and he did. Thank goodness I made them for lunch because they were devoured in 15 mins flat!

I served these with my Everything Sauce and it was a perfect pairing. The recipe for the sauce is below.



3 chicken breasts, cut into nugget sized cubes

1 1/2 cup milk

2 tbs hot sauce (or more if you like it spicy!)

2 eggs mixed with 1 tbs milk

2 cups panko breadcrumbs

1/2 cup flour

1 tbs cornstarch

1 tsp salt, more to sprinkle when nuggets come out of the oil

1/2 tsp pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

frying oil of choice- I used vegetable oil


Mix the milk and hot sauce together until well combined. Place the cubed chicken into the mixture, cover, and place into the refrigerator for at least 1 hour. This is going to help your chicken be super moist!

In a shallow container, beat the eggs until frothy.

In a separate container, combine the panko, flour, cornstarch, and spices.

In a heavy bottom skillet on medium heat, pour in your oil until it is about an inch in depth. Let it come up to temperature while you start breading your chicken. To test your oil, place a piece of panko in the oil. If it starts to bubble, your oil is ready. If it sinks to the bottom then the oil is still to cold for frying.

Take a couple of pieces of chicken out of the milk mixture and place them into the eggs. Remove one piece of chicken from the eggs at a time, shaking off the excess egg, and place it into the panko mixture. Fully cover and set on a wire rack.

Once your oil is hot, place chicken, one piece at a time, in a clockwise pattern. This will help you remember which pieces to turn first and in what direction. Fry for 3-4 minutes on one side, flip, and another 3-4 minutes on the other until you reach a golden brown crust.

Remove from oil and sprinkle with salt while it is still hot. Serve with my everything sauce *recipe below*

Evie’s Everything Sauce:

Y’all, this sauce is seriously yummy! I love using this sauce as a dip for my fries or as a condiment on my burgers. This recipe couldn’t be any easier either!

1 cup of ketchup, 1/2 cup mayonnaise, 2 tbs dijon mustard, 1 tbs hot sauce (or to taste–I like a little kick!) and 1 tsp of honey. Mix all ingredients together and chill before serving.

Leave a Reply