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This single serving chicken nuggets recipe is made with one chicken breast, coated in seasoned breadcrumbs, and pan-fried until golden and crispy. Ready in just 20 minutes, it’s a quick and easy single serving meal that’s tender, flavorful, and perfect with your favorite dipping sauce.
Why You’ll Love This Recipe
- Perfect Portion: Designed for one, with the option to double if needed.
- Quick & Easy: Ready in 20 minutes with simple steps.
- Juicy & Crispy: Buttermilk keeps the chicken tender while the panko crust adds crunch.
- Cooking Options: Pan-fry as written, or see below for oven-baked and air fryer versions.
- Customizable: Change up the seasonings or try spicy, cheesy, or herb-coated variations.
When I make these chicken nuggets, I’m reminded of how satisfying it is to cook a simple meal just for myself.
I like that I can season the chicken exactly the way I want and enjoy them hot and crispy straight from the pan. They’re one of those recipes I turn to when I want something comforting without a lot of fuss, and I always look forward to dipping them into a little sauce on the side.
Looking for more single serving chicken recipes? Try our chicken fajitas for one, jerk chicken for one, or our baked buffalo chicken recipe.
Ingredients
If you have any ingredients leftover from this small batch chicken nuggets recipe, check out our Leftover Ingredients Recipe Finder
- Chicken Breast: Use one boneless, skinless chicken breast. For a juicier option, try boneless, skinless chicken thighs. Extra chicken can be used in chicken margherita for one, chicken divan for one, or chicken fajitas for one.
- Seasonings: Paprika, salt, and garlic powder for flavor. Adjust with your favorite spices if you’d like.
- Buttermilk: Adds tang and tenderizes the chicken. To make your own, mix 1/2 cup milk with 1 1/2 teaspoons lemon juice and let sit 10 minutes. Leftover buttermilk is great for mini buttermilk pie, small batch butter swim biscuits, or buttermilk pancakes for one.
- Panko Breadcrumbs: Creates a light, crispy coating. Use extra breadcrumbs in recipes like small batch crab cakes, crispy buffalo cauliflower for one, or mini hashbrown casserole.
- Flour: Helps the buttermilk stick to the chicken.
- Oil: Avocado oil works best for shallow frying. Canola or vegetable oil also work well.
Optional Dipping Sauce Ingredients
- Mayonnaise: Creamy base.
- Sriracha or Hot Sauce: Adds heat (use more or less to taste).
- Honey: Adds a touch of sweetness to balance the spice.
Recipe Variations
Here are a few simple ways to change up your chicken nuggets:
- Spicy: Add 1/8 teaspoon cayenne pepper to the flour or breadcrumbs.
- Herb-Infused: Mix 1 teaspoon dried rosemary or thyme into the flour.
- Cheesy: Stir grated Parmesan into the breadcrumbs.
- Asian-Inspired: Add sesame seeds to the breadcrumbs and serve with soy or teriyaki sauce.
- Gluten-Free: Use gluten-free flour and breadcrumbs.
How To Make Chicken Nuggets
These photos and instructions help you visualize how to make this single serve chicken nuggets recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Mix Dry Ingredients: In a medium bowl, combine the flour, paprika, salt, and garlic powder.
- Set Up Stations: Pour buttermilk into a bowl and place breadcrumbs on a plate or in another bowl.
- Prep Chicken: Cut chicken into 1-inch pieces. Dredge in the flour mixture until coated.
Pro Tip: Smaller 1-inch pieces cook quickly and resemble popcorn chicken. For larger nuggets, cut bigger pieces and fry an extra 30–60 seconds, making sure they reach 165°F internally.
- Dip & Coat: Dip floured chicken into buttermilk, letting excess drip off. Coat in breadcrumbs, pressing lightly so they stick. Place on a plate.
- Heat Oil: Pour about 1/2 inch of oil into a 10-inch skillet. Heat over medium until it reaches 350°F, using a thermometer to monitor and maintain the temperature.
- Fry Chicken: Cook nuggets for 2–3 minutes per side until golden brown and the internal temperature is 165°F.
Note: This recipe uses pan-frying, not deep-frying. The shallow oil creates a crispy crust without the mess of a deep fryer.
- Drain: Transfer cooked chicken to a paper towel-lined plate to remove excess oil.
- Make Sauce (Optional): In a small bowl, stir together mayonnaise, hot sauce, and honey. Adjust spice and sweetness to taste.
Tip: How To Bake Chicken Nuggets
For a lighter option, bake instead of fry:
- Preheat oven to 400°F (200°C). Place a wire rack on a foil-lined baking sheet and coat with non-stick spray.
- Coat chicken as directed in the recipe.
- Arrange on rack, leaving space between pieces. Spray lightly with olive oil.
- Bake 8–10 minutes, flip, spray again, and bake 5–10 minutes more, until golden and 165°F inside.
Tip: How To Air Fry Chicken Nuggets
For a lighter, crispy option:
- Preheat air fryer to 375°F for 5 minutes. Spray the basket with oil spray.
- Coat chicken as directed in the recipe.
- Place nuggets in a single layer in the basket.
- Cook for 8 minutes total, shaking or turning halfway through.
- Nuggets are done when golden and the internal temperature reaches 165°F.
Expert Tips
- Read First: Review the full recipe and photos before starting.
- Even Pieces: Cut chicken into uniform sizes for even cooking.
- Coating Order: Dredge in flour, then buttermilk, then breadcrumbs.
- Choose the Right Pan: A 10-inch skillet gives enough room to cook in batches.
- Check Doneness: Use a meat thermometer to confirm the chicken reaches 165°F.
Serving Suggestions
Pair these crispy chicken nuggets with one of these delicious single serving sides for a complete meal:
Frequently Asked Questions
Yes. Preheat the air fryer to 375°F for 5 minutes. Spray the air fryer basket with oil and arrange the coated chicken pieces in a single layer in the basket. Cook for 8 minutes total, turning them over at the halfway mark. The nuggets are ready when golden and the internal temperature reaches 165°F.
Yes. Preheat the oven to 400°F and place a wire rack on a foil-lined baking sheet. Arrange the coated chicken on the rack and spray lightly with oil. Bake for 8–10 minutes, flip, spray again, and bake another 5–10 minutes until golden and cooked through to 165°F.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Yes, allow the cooked nuggets to cool completely, then freeze in an airtight container. Reheat in the oven for the best texture.
Absolutely, this recipe scales easily. If you want to make chicken nuggets for two, simply double the ingredients. You may need to cook the chicken in multiple batches to avoid overcrowding the pan.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this single serving chicken nuggets recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Chicken Nuggets For One
Equipment
Ingredients
- 1 (5 to 6 ounce) boneless, skinless chicken breast -cut into 1-inch pieces
- 1 tablespoon all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ cup buttermilk
- ½ cup Panko breadcrumbs
- Avocado oil or use canola oil or vegetable oil for frying
For the sauce (optional)
- ¼ cup mayonnaise
- 1 teaspoon sriracha or another type of hot sauce
- 1 teaspoon honey
Instructions
- In a medium bowl, combine the flour, salt, paprika, and garlic powder.
- Pour buttermilk into a bowl and place breadcrumbs on a plate or in another bowl.
- Cut chicken into 1-inch pieces. Dredge in the flour mixture until coated.
- Dip floured chicken into buttermilk, letting excess drip off. Coat in breadcrumbs, pressing lightly so they stick. Place on a plate.
- Add about 1/2 inch of oil to a 10-inch skillet. Heat over medium to 350°F.
- Cook nuggets for 2–3 minutes per side until golden brown and the internal temperature is 165°F.
- Transfer cooked chicken to a paper towel-lined plate to remove excess oil.
- Make Sauce (Optional): In a small bowl, stir together mayonnaise, hot sauce, and honey. Adjust spice and sweetness to taste.
Notes
- Read First: Review the full recipe and photos before starting.
- Even Pieces: Cut chicken into uniform sizes for even cooking.
- Coating Order: Dredge in flour, then buttermilk, then breadcrumbs.
- Choose the Right Pan: A 10-inch skillet gives enough room to cook in batches.
- Check Doneness: Use a meat thermometer to confirm the chicken reaches 165°F.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Can you use Almond Milk instead of buttermilk, Lactose Intolerant here.
I haven’t tried this recipe with almond milk, but it should work just fine as a substitute for buttermilk. You might not get the same tangy flavor, but it should still work fine.
Oops! When do you use the Panko crumbs? Read the recipe twice and missed that step?
In Step 5 in both the recipe box and in the process shots within the post.
I have used cornflake crumbs instead of breadcrumbs.
I never eat chicken nuggets, but I saw your recipe and thought they look great. Just had them for dinner, absolutely quick and super tasty recipe. Thank you so much.
Is there anything else I can use in place of the buttermilk??
Yes, if you’re out of buttermilk, a great substitute is to mix 1/2 cup of milk with 1 1/2 teaspoons of lemon juice and let it stand for about 10 minutes. This mimics the thickness and acidity of buttermilk, which is ideal for a good coating on the chicken. For more detailed substitutions, do check the ingredient notes section in the recipe post. And in case you need to, whole milk or cream can also be used, although they may not give the same coating consistency.
Can these be made in an air fryer?
Chicken nuggets should be quite adaptable for cooking in an air fryer. While I haven’t personally tested the recipe in an air fryer to provide specific guidance on time and temperature, many air fryer users have had success with similar recipes. I would suggest consulting your air fryer’s manual for a baseline recommendation on cooking breaded chicken, and keep an eye on them to ensure they don’t overcook. If you decide to try it out, your feedback on how they turned out would be greatly appreciated!
Sounds wonderful. Can these be cooked in an airfryer please. If so how would you recommend. Thanks in advance. I’m trying to lose weight as I have a heart issue. Cheers
I haven’t tested this recipe in an air fryer, but you can certainly give it a try as air fryers are great for creating lighter versions of your favorite dishes. You would want to adjust the temperature and timing compared to conventional oven baking. I would suggest looking at the manual for your specific air fryer model for guidance on cooking baked goods. Monitor them closely for the first attempt to get the perfect result.
TERRIFIC RECIPE.
Thank you!