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READY IN 45 mins

The Best Ever Chicken Nuggets

Read Reviews (133)

"This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too." — Nichole

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All about Eggs

How to Bone a Chicken Breast

Original recipe makes 8 servings Change Servings

vegetable oil
4 cups all-purpose flour
6 tablespoons garlic salt

3 tablespoons ground black pepper
4 eggs, beaten
8 skinless, boneless chicken breast halves - cut into small chunks

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Directions

Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

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PREP 20 mins
COOK 25 mins
READY IN 45 mins

Footnotes

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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I made this for my family tonight. I did not cut the boneless, skinless breasts into chunks, I just left them whole. The batter was good, but too salty, and I like salt more than the average Joe. I would cut back to 4 tablespoons of garlic salt. Also, pepper is to taste, and I found it a little too much, as well. Remember, when frying chicken, dip first in the flour mix, then the egg dip, then back into the flour, and the coating will hold tight to the chicken, better than egg first and then flour. My kids, 6 and 7, loved it, but it was too salty.

—Laura Roberson

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Most Helpful Critical Review

Aug 11, 2009

I followed this recipe exactly and was very disappointed on the turn out. The flour left the chicken very sticky. The taste was good, not great though. It did leave the chicken moist but I couldn’t get past the stickiness of the coating to enjoy it. My boyfriend agreed and we ended up throwing it away. I recommend using bread crumbs instead of the flour. I will not attempt this recipe again.

—Shanda

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170 Ratings

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May 27, 2009

Have you heard of Chick-fil-a? They have thee BEST chicken nuggets and chicken strips. Thanks to this recipe, now so do I! =D

—Coco

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Jun 16, 2009

These were great, much better than any fast food restaurant. I agree, too much flour. If you are feeding 2 like I was, use 2 breasts, 1 cup flour, 1 beaten egg, 3 TBS garlic powder 1 TBS & 1/2 tsp pepper. Will make again and again!

—MrsHuey10

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Apr 28, 2009

These were great! The chicken was very juicy. I whipped them up for dinner in about 15 minutes. I scaled the recipe down for 2, and I think that there was too much flour. I used about half a cup for 2 good sized chicken breasts. Next time I may also add some pepper flakes to the flour mix. Don't worry if you don't have a thermometer, I don't and mine came out perfect! Thank you!

—jstacey

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Jul 27, 2009

These are delicious but I did make a few changes based on some of the other reviews. I used 3 cups of flour and 1 cup of bread crumbs. I also used 2 tablespoons of garlic salt and 2 tablespoons of onion powder instead of all the garlic salt. This seemed to make the saltiness just right.

—BHLLAL

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Feb 01, 2010

This was good, but I have to admit that I didn't have any garlic salt so I used 6 Tbs garlic powder and I only added 1 Tbs of salt b/c of all the reviews that said it was too salty but clearly there wasn't enough salt. Also I used 1 1/2 cups flour and 1 1/2 cups of italian bread crumbs. For a simple recipe this was VERY GOOD. Once everyone added salt to their chicken they gobbled it up. I used 7 large chicken breasts, cut up into strips, and there was plently, even extra, for 9 people and that was with almost everyone going back for 3rds even 4ths. I also did the egg, flour, egg, flour dip like others suggested and I had plently of flour mixture but I needed 4 more eggs for that. The kids LOVED the coating! Also I wish that the recipe said about how long you should fry the chicken but I guess it all depends on the size of chicken you use, after a few trial and errors it took about 6 to 7 mins to completely cook the strips, and the chicken was surprisingly juicy. Next time I will probably try adding some chicken seasoning for alittle more flavoring but even as is it's pretty good. I am definatly making this a regular recipe in our house. THANKS!!!

—GingerB

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Jul 27, 2009

These chicken nuggets really are the best ever. We are big Chick-fil-a fans and these were definitely comparable. I made Honey Mustard Sauce to go along with it and it was very good too. I followed the recipe pretty closely except I used whole wheat flour and it still turned out delicious. Kids ages 5,3 & 1 gobbled it up.

—Jcooks

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Nutrition

Calories
515 kcal
26%

Carbohydrates
51.2 g
17%

Cholesterol
175 mg
58%

Fat
17.8 g
27%

Fiber
2.4 g
9%

Protein
35.6 g
71%

Sodium
4175 mg
167%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

The Best Ever Chicken Nuggets

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 515
Calories from Fat: 160

% Daily Value *
Total Fat 17.8g 27 %
Saturated Fat 3.3g 16 %
Cholesterol 175mg 58 %
Sodium 4175mg 167 %
Potassium 362mg 10 %
Total Carbohydrates 51.2g 17 %
Dietary Fiber 2.4g 9 %
Protein 35.6g 71 %
** Sugars 0.4g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 6 %
Iron 50 %
** Thiamin 57 %
Niacin 169 %
Vitamin B6 58 %
Magnesium 18 %
Folate 73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.