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a plate of crispy chicken nuggets next to a dipping sauce.
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5 from 3 votes

Chicken Nuggets For One

This single serving chicken nuggets recipe features bite-sized pieces of chicken coated in a seasoned crust and pan-fried to golden perfection. Perfect for a quick meal, this recipe is easy to customize and includes a tangy dipping sauce for extra flavor.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American
Keyword: chicken nuggets, crispy chicken nuggets, fried chicken nuggets
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

Serving: 1serving | Calories: 772kcal | Carbohydrates: 39g | Protein: 46g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 2436mg | Potassium: 764mg | Fiber: 2g | Sugar: 14g | Vitamin A: 241IU | Vitamin C: 3mg | Calcium: 200mg | Iron: 2mg

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