Crispy chicken nuggets

Name: Crispy chicken nuggets
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 lb boneless chicken thighs (cut into 1-inch pieces); 3/4 cup buttermilk; 1 tsp kosher salt; 3/4 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp paprika; 1/2 tsp onion powder; 1/2 tsp black pepper; neutral oil (for frying)

Prep 20 min Cook 12 min Total 32 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Cornstarch in the dredge fries up lighter than flour alone. Cutting the chicken small means it cooks in the time the crust takes to color.

Ingredients

1 1/2 lb boneless chicken thighs cut into 1-inch pieces
3/4 cup buttermilk
1 tsp kosher salt
3/4 cup all-purpose flour
1/2 cup cornstarch
1 tsp paprika
1/2 tsp onion powder
1/2 tsp black pepper
neutral oil for frying

Method

01

Toss the chicken with buttermilk and half the salt. Rest 15 minutes.
02

Mix flour, cornstarch, paprika, onion powder, pepper, and the rest of the salt.
03

Heat oil to 350°F. Dredge the chicken, fry in batches until deep golden, 3 to 4 minutes, and drain on a rack.
04

Salt lightly while hot and serve with any of the four sauces from the tenders.

Notes & swaps

Thighs stay juicier than breast. Breast works if you pull it at 3 minutes.
Hold finished batches in a 250°F oven so the first ones stay crisp.

Crispy chicken nuggets

Ingredients

Method

Notes & swaps

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