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This single serving chicken nuggets recipe delivers crispy, golden bites of chicken that are tender and flavorful. Coated in a seasoned crust and pan-fried to perfection, these nuggets are ready in just 20 minutes. Perfectly portioned for one, they pair well with your favorite dipping sauces and sides for a quick and satisfying meal.
Looking for more single serving chicken recipes? Try our Chicken Fajitas, Jerk Chicken, or Baked Buffalo Chicken. These easy and flavorful dishes are perfect for a satisfying meal for one.
Why You’ll Love This Recipe
- Perfectly Portioned: Designed for one or two servings, so there’s no worry about leftovers.
- Quick to Make: Ready in under 30 minutes, perfect for a fast and satisfying meal.
- Juicy and Flavorful: Buttermilk and seasonings create tender, flavorful chicken in every bite.
- Golden-Brown Crust: Pan-frying in a skillet ensures even cooking and a crispy exterior.
- Customizable: Pair with your favorite dipping sauces and sides for a meal that suits your taste.
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 this chicken nuggets recipe. For a juicier option, substitute with boneless, skinless chicken thighs. Leftover chicken can be used in recipes like Chicken Margherita, Chicken Divan, or Chicken Fajitas.
- Flour: Essential for helping the buttermilk stick to the chicken.
- Seasoning Blend: Includes paprika, salt, and garlic powder to enhance the flavor of the chicken. Feel free to customize with your favorite spices.
- Buttermilk: Adds tanginess and helps tenderize the chicken. If you don’t have buttermilk, make your own by mixing 1/2 cup of milk with 1 1/2 teaspoons of lemon juice. Let it sit for 10 minutes before using. Leftover buttermilk is great for Buttermilk Pie, Butter Swim Biscuits, or Buttermilk Pancakes.
- Panko Breadcrumbs: Provides a crispy coating. Use any extra breadcrumbs in recipes like Crab Cakes, Crispy Buffalo Cauliflower, or Hashbrown Casserole.
- Oil: Avocado oil is ideal for shallow frying due to its high smoke point and mild flavor. It creates crispy nuggets without being too greasy. Canola or vegetable oil can be used as substitutes.
Optional: Chicken Nugget Dipping Sauce Ingredients
These ingredients create a simple, tangy sauce to pair with your nuggets:
- Mayonnaise: Acts as the creamy base.
- Sriracha or Hot Sauce: Adds heat; adjust the amount to your liking.
- Honey: Balances the spice with a touch of sweetness.
Recipe Variations
- Spicy Nuggets: Add 1/8 teaspoon of cayenne pepper to the flour mixture or mix it into the breadcrumbs for a touch of heat.
- Herb-Infused Nuggets: Mix 1 teaspoon of dried herbs like rosemary or thyme into the flour for a fragrant twist.
- Cheese-Crusted Nuggets: Stir grated Parmesan into the breadcrumbs for a cheesy, crispy coating.
- Asian-Inspired Nuggets: Add sesame seeds to the breadcrumbs and pair the nuggets with soy sauce or teriyaki sauce for dipping.
- Gluten-Free Nuggets: Swap the flour and breadcrumbs for gluten-free options to make this recipe gluten-free.
How To Make Chicken Nuggets
These step-by-step 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.
- Prepare the Dry Mix: In a medium bowl, mix the flour, paprika, salt, and garlic powder.
- Set Up the Dipping Stations: Pour buttermilk into a bowl and place breadcrumbs on a plate or in another bowl.
- Coat the Chicken: Cut chicken into 1-inch pieces. Dredge each piece in the flour mixture until evenly coated.
Pro Tip: Cut the boneless, skinless chicken breast into 1-inch pieces for bite-sized nuggets that cook quickly and have a popcorn chicken feel. Prefer larger nuggets? Cut the chicken into bigger pieces and add 30 seconds to 1 minute of frying time to ensure they reach an internal temperature of 165°F. Either way, you’ll have perfectly cooked, flavorful chicken nuggets.
- Dip in Buttermilk: Dip the floured chicken pieces into the buttermilk, letting excess drip off.
- Roll in Breadcrumbs: Coat each piece evenly in breadcrumbs. Press lightly to ensure they stick. Place coated pieces on a plate.
- Heat the Oil: Preheat about 1/2 inch of oil in a 10-inch skillet over medium heat. Use a thermometer to maintain 350°F.
- Fry the Chicken: Fry chicken pieces for 2-3 minutes on one side, then flip and fry for 1 1/2-2 minutes, until golden and the internal temperature reaches 165°F.
Note: This recipe uses pan-frying instead of deep-frying for a simpler, less messy process. Use just enough oil to cover about 1/2 inch at the bottom of the pan. This method creates a golden, crispy crust while keeping the chicken moist and flavorful—no deep fryer needed!
- Drain and Serve: Place cooked chicken on a plate lined with paper towels to drain excess oil.
- Make the Sauce: Mix mayonnaise, hot sauce, and honey in a small bowl. Adjust spice and sweetness to taste.
How To Bake Chicken Nuggets
For a lighter option, you can bake these chicken nuggets instead of frying. Here’s how:
- Preheat the Oven: Heat the oven to 400°F (200°C). Line a baking sheet with foil, place a wire rack on top, and lightly coat the rack with non-stick spray.
- Prep the Chicken: Coat the chicken in the flour, buttermilk, and breadcrumb mixture as directed in the recipe.
- Arrange on Rack: Place the coated chicken pieces on the wire rack, leaving space between each piece for even crisping. Lightly spray the nuggets with olive oil spray.
- Bake: Bake for 8-10 minutes, then flip the nuggets and spray again with oil. Bake for another 5-10 minutes, or until golden brown and the internal temperature reaches 165°F.
- Serve: Enjoy your baked nuggets with your favorite dips and sides.
Expert Tips
- Read the Recipe First: Review the entire recipe, including Ingredient Notes and process photos, to ensure you’re familiar with each step.
- Cut Even Pieces: Slice the chicken into uniform pieces for even cooking.
- Coating Order Matters: Always follow the order: flour first, then buttermilk, then breadcrumbs, for the best crust.
- Choose the Right Skillet: A 10-inch skillet works well, providing enough space to cook in batches without overcrowding.
- Check the Temperature: Use a meat thermometer to ensure the chicken reaches 165°F before removing it from the pan.
Serving Suggestions
Pair these crispy chicken nuggets with one of these delicious sides for a complete meal:
- German Potato Salad: A warm, tangy potato salad with a rich bacon vinaigrette adds a hearty, flavorful touch.
- Sautéed Green Beans: Cooked with almonds and garlic, these green beans bring color and a complementary flavor to your plate.
- Sweet Potato Fries: Oven-baked sweet potato fries add a subtle sweetness that pairs perfectly with the savory nuggets.
- Macaroni and Cheese: Creamy and cheesy, this classic comfort food is always a crowd-pleaser.
Frequently Asked Questions
Yes, boneless, skinless chicken thighs work well and result in juicier nuggets.
Absolutely! Follow the baking instructions provided in the post for a lighter option.
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
- Prepare the Dry Mix: In a medium bowl, mix 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.
- Coat the Chicken: Cut chicken into 1-inch pieces. Dredge each piece in the flour mixture until evenly coated.
- Dip in Buttermilk: Dip the floured chicken pieces into the buttermilk, letting excess drip off.
- Roll in Breadcrumbs: Coat each piece evenly in breadcrumbs. Press lightly to ensure they stick. Place coated pieces on a plate.
- Heat the Oil: Preheat about 1/2 inch of oil in a 10-inch skillet over medium heat. Use a thermometer to maintain 350°F.
- Fry the Chicken: Fry chicken pieces for 2-3 minutes on one side, then flip and fry for 1 1/2-2 minutes, until golden and the internal temperature reaches 165°F.
- Drain: Place cooked chicken on a plate lined with paper towels to drain excess oil.
- Make the Sauce: Mix mayonnaise, hot sauce, and honey in a small bowl. Adjust spice and sweetness to taste.
Notes
- Read the Recipe First: Review the entire recipe, including Ingredient Notes and process photos, to ensure you’re familiar with each step.
- Cut Even Pieces: Slice the chicken into uniform pieces for even cooking.
- Coating Order Matters: Always follow the order: flour first, then buttermilk, then breadcrumbs, for the best crust.
- Choose the Right Skillet: A 10-inch skillet works well, providing enough space to cook in batches without overcrowding.
- Check the Temperature: Use a meat thermometer to ensure the chicken reaches 165°F before removing it from the pan.
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!