To make these homemade chicken nuggets, you will, of course, need chicken. Dalton opts for boneless, skinless chicken breasts, which she slices into 1-inch chunks.
You’ll also need a three-part breading system. First, flour seasoned with salt and pepper. Next, eggs beaten with just a splash of milk. And lastly, panko breadcrumbs, which Dalton prefers over regular breadcrumbs. “I personally like the added crunch,” Dalton says. “They’re drier in texture [and absorb] less oil. [They] make these nuggets lighter and crunchier.”
The panko is seasoned with with onion powder, garlic powder, and paprika. As-is, these nuggets are wonderfully flavored, but Dalton also notes, “If you want them to have an extra kick, add some cayenne pepper to spice things up. Or, you can add oregano for a more herby flavor.”
You’ll also need some vegetable oil for frying and a touch of salt and pepper.